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Focacci-Yeah!

Remember back in 2020 when you started making sourdough? It was going so well. You kept your starter in a jar in the fridge and were so good at remembering to feed it. Days turned to weeks, which turned into months. You stopped making bread, and your starter was abandoned in the fridge and eventually thrown out.


This vegan focaccia recipe kneads no starter, just a bit of instant yeast. We use kale and mushrooms to get our veggies in, but you can top your focaccia with anything you want.


vegan focaccia with vegetables
Freshly baked foccaci-yum!

Ingredients

  • 6 cups bread flour or all purpose flour

  • 2 Tablespoons instant yeast

  • 1 Tablespoon agave (you can sub honey or even maple syrup)

  • ½ cup olive oil

  • 3 cups warm water

  • 1 Tablespoon kosher salt + kosher salt to taste for sprinkling on the dough

  • 2 Tablespoons dried herbs (optional)

  • 1 bunch of kale, lightly steamed and chopped with stems removed

  • 5 oz. sliced mixed mushrooms, stir-fried to release all the liquid inside

  • 1 small leek, greens removed, sliced in half moons

  • 10 cloves roasted garlic


Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request kale, mushrooms, leeks, and garlic.


Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


Directions

This recipe fits perfectly in a 4.5 qt. Kitchen Aid stand mixer which is what we used.


yeast growth in a bowl with olive oil, sugar, and water
Yeast showing signs of vitality


  1. In your stand mixer bowl combine 2 ½ cups of water, ¼ cup olive oil, the agave, and the yeast. Wisk together and let it sit until the yeast starts to show signs of life! If your yeast doesn't activate within 5 minutes your water may have been too hot, or your yeast is dead and you have to get some new yeast. You have to start over.

  2. In a separate bowl mix your dried herbs and salt with your flour

  3. Combine your flour mixture into your yeast mixture and let it sit for a few minutes until the flour starts absorbing the water.

  4. With a dough hook in place start your mixer on low speed. Drizzle in water as needed until the dough starts to come together. You may not need the entire 3 cups of water and that is okay.

  5. Mix on medium speed for about 7 minutes or until the dough comes together into a smooth ball.

  6. Liberally coat the dough with olive oil, put in your mixing bowl, and cover with cling film or a tea towel and let rise until doubled in size Note: if you use a tea towel it will get oil stains

  7. Punch down the dough and put it on a lined half sheet tray or into one 8"x8" and a 9"x13" pans for thicker bread.

  8. Cover with cling film and let it rise

  9. Punch the dough down and add your roasted garlic to the dough, smearing it like a paste as you go. Then add the rest of your veggies on top for the penultimate rise or approximately 15 minutes

  10. Turn the oven on to 425

  11. Drizzle olive oil over the entire bread, and sprinkle kosher salt on top

  12. Dimple your dough with your fingers and wait 10 minutes before putting in the oven.

  13. Bake at 425 for 15 minutes, rotate your pan, turn the temperature down to 400 and bake for another 20-25 minutes

  14. The bread is done when it is golden brown all around and springs back when gently pressed by hand

still shot of bread dough in a stand mixer
The dough is pulling away from the bowl, but is still shaggy

vegan focaccia before it goes into the oven
Right before the liberal drizzle of olive oil


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