Cheesy Garlic Focaccia (Vegan) (Edit recipe)

46 recipes
|
9 followers

This cheesy garlic focaccia combines the rich, savory flavor of garlic bread with the irresistible gooeyness of melty cheese pizza. Wonderfully cheesy, perfectly garlicky, and boasting that classic focaccia texture—light and airy inside with an irresistibly crispy crust—it’s completely dairy-free thanks to Violife Dairy Free Cheddar and Mozzarella Shreds, though you’d never guess it. While it’s simple to make, it does take a little time, but that first bite makes it all worthwhile.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 9

Ingredients

Focaccia

250 grams Bread Flour, (2 cups + 1 1/2 tablespoons)
250 ml Water, -warmed to 105F to 115F (1 cup of water)
1 Tbsp Olive Oil
4 grams Quick Rise Yeast, (1 1/4 tsp)
3 grams Salt, (1/2 tsp)

Toppings

1 Tbsp Olive Oil
1 Tbsp Plant-Based Butter
2 tsp minced garlic
.75 cup Vegan Shredded Cheddar, (Violife Dairy Free Just Like Cheddar Shreds)
.75 cup Vegan Shredded Mozzarella, (Violife Dairy Free Just Like Mozzarella Shreds)

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a medium bowl, add the flour, yeast, salt, water and olive oil. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.
Place the bowl in a "proofing bag" (See note below about the proofing bag) or cover the bowl and set the bowl aside to proof for 20 minutes.
So, the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st of eight folds. (See note below about the folding process.) Keep a bowl of water nearby, wet fingers help keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20-minute proofing session.
The dough has proofed for the 2nd 20-minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds.
Return the bowl back to the proofing bag and return the bag back to the oven. (This process of 20 minutes of proofing and 8 folds will be repeated 3 more times.)
After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
Generously oil an 8x8 pan.
Once the last 20 minutes of proofing is done, pour the dough into the pan and gently spread it out – trying not to lose any bubbles you have created. Place the pan in the proofing bag, place the bag in the oven – again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
When the dough is almost done proofing, get the garlic oil ready. To a small pan add the butter and minced garlic. Heat over medium heat until the butter is melted and bubbling and the garlic is fragrant- this should take 1 to 2 minutes. Stir regularly during this process. Remove the pot from the heat and add the olive oil, stir well and set aside.
Once done proofing, remove the dough from the oven. Preheat the oven to 425F.
Brush the top of the dough with the garlic mixture. Using your fingers, "dimple" the dough creating bubbles and pockets. Once your dimples have been created, scatter the shredded cheese across the top of the dough.
Bake the focaccia for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. Transfer the bread to a cooling rack soon after coming out of the oven. It is best served warm. Store the focaccia in an airtight container at room temperature.

Notes

***I place my dough in a proofing bag (a large turkey roasting bag I get at the grocery store) and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough. ***The “Folding” process – think of your bowl of dough as a clock. Starting at 12 o’clock, lift the dough up and lay it over the top of the dough moving from the 12 o’clock position to the 6 o’clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o’clock position and lay it over the top of the dough moving toward the 6 o’clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	236
Fat:	14 g
Carbohydrates:	27 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	369 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.