Everyday cooking
Vegan Focaccia
Freshly baked Vegan Focaccia! Requires zero skill to make this spectacular recipe with cherry tomatoes, pesto and Violife Prosociano. Totally irresistible!
![prep time]()
Cooking time1 hour 50 minutes![preparation time]()
Prep time1 hour![servings]()
Servings6 portions
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
- 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.
- 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.
- Turn out onto a lightly floured surface and knead for about 5 minutes. Alternatively, you can use a stand mixer with the dough hook.
- Place the dough in a lightly oiled bowl and cover with a clean tea towel. Set aside in a warm place for 1 hour.
- When doubled in size, knead gently and then place it in a tin pan drizzled with olive oil.
- Cover with a clean tea towel and leave it in a warm place to double in size once more.
- Press your fingertips into the focaccia making indents.
- Top with cherry tomatoes, drizzle with olive oil and sprinkle with sea salt.
- Grate some Violife Prosociano and bake in a preheated oven for 30-40 minutes at 200°C, until golden.
- Once the focaccia is ready, remove form the oven and allow to set in the tray for 5 minutes.
- To serve, drizzle with the pesto sauce and grate some more Violife Prosociano on top.
