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Vegan Focaccia

Freshly baked Vegan Focaccia! Requires zero skill to make this spectacular recipe with cherry tomatoes, pesto and Violife Prosociano. Totally irresistible!

  • prep timeCooking time1 hour 50 minutes
  • preparation timePrep time1 hour
  • servingsServings6 portions
Main
vegan starters appetizers
vegan comfort food
family favourite meals
recipe image Vegan Focaccia
FOR THE PESTO SAUCE:
  • 4 tbsp Violife prosociano grated
  • 4 tbsp fresh basil chopped
  • 5 tbsp olive oil
  • juice of 1 lemon
  • 1 tbsp fresh rosemary chopped
  • 1 garlic clove chopped
FOR THE FOCACCIA:
  • 4 tbsp Violife prosociano grated
  • 300 g white flour
  • 200 g type oo flour
  • 7 g dried yeast
  • 2 tbsp caster sugar
  • 1/2 tbsp fine salt
  • 300 ml warm water
  • 100 ml extra virgin olive oil
  • 400 g cherry tomatoes on the vine
  • sea salt flakes
  1. To make the pesto sauce, combine fresh basil, olive oil, lemon juice, rosemary, garlic and grated Violife Prosociano in a pestle and mortar or use a blender. Mix until the pesto sauce is formed.
  2. To make the focaccia dough, in a medium bowl, combine the flours with salt, yeast and sugar. Pour in the water and mix with your hands. Add the olive oil and mix again until a smooth dough forms.
  3. Turn out onto a lightly floured surface and knead for about 5 minutes. Alternatively, you can use a stand mixer with the dough hook.
  4. Place the dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour.
  5. When doubled in size, knead gently and then place it in a tin pan drizzled with olive oil.
  6. Cover with a clean tea towel and leave it in a warm place to double in size once more.
  7. Press your fingertips into the focaccia making indents.
  8. Top with cherry tomatoes, drizzle with olive oil and sprinkle with sea salt.
  9. Grate some Violife Prosociano and bake in a preheated oven for 30-40 minutes at 200°C, until golden.
  10. Once the focaccia is ready, remove form the oven and allow to set in the tray for 5 minutes.
  11. To serve, drizzle with the pesto sauce and grate some more Violife Prosociano on top.