Appetizers | Bread | European treats | Global eats | Healthy eating/specialty diet | Loafs | Recipes | Savory | Vegan | Yeast breads

Focaccia bread (vegan)

January 23, 2015

Happy almost one year to Fiesta Friday over at thenovicegardener! I’m so excited to be part of this week long block party! I’m usually a pastry and dessert baker so having to come up with something to bring to the cocktail party part one of this celebration ended up being quite the challenge…

garlic and herb focaccia bread

So I thought to myself…what type of savory appetizer-esk food could I possibly make? I mean the only savory things I ever make are breakfast or lunch related…so appetizers were definitely out of my element.

Then, it came to me…I could make savory foccacia! Then I thought about it for a while and second guessed my decision to make it because it wasn’t the most traditional cocktail party food out there…but I realized that the point of this celebration was to celebrate us. All of us. Each and everyone of us and what’s to come of Fiesta Friday in years to come. So, it would only make sense if I brought something that I was all about and that was bread.

garlic and herb focaccia bread

I love bread, or rather I loaf bread. It’s comforting, warm, delicious and absolutely magical. Just like our weekly get togethers here on Fiesta Friday! <3

So there you have it, my focaccia bread! I hope you all enjoy it as much as I do and I look forward to seeing some appetizer inspirations from the rest of you all 🙂

garlic and herb focaccia bread

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Ingredients (1 loaf)

1 1/2 cup flour
1/2 teaspoon salt
1/2 cup warm water
1 teaspoon yeast
1 tablespoon sugar
1 tablespoon olive oil
1/2 tablespoon garlic powder
1/2 tablespoon dried Italian herb seasoning (oregano, basil, rosemary, parsley)



1. Whisk the warm water, yeast, and sugar in a measuring cup. Set aside for 5 minutes to let the yeast bloom. It will be frothy.

2. In a large bowl, combine the flour and salt. Create a well in the middle and pour the foamy yeast mixture inside. Stir everything together with a fork until combined and the dough comes away from the sides of the bowl.

3. Turn the dough onto a lightly floured surface and knead it for 10 minutes until elastic. Put the dough into a greased bowl and cover it with a tea towel. Set aside and let the dough rise for 1 hour in a warm place until it doubles in size.

4. When the dough is ready, punch it down to deflate it. Place the dough onto a greased baking sheet and press it out until it’s 1″ thick. Cover the dough with the tea towel and let it rise for 15 minutes in a warm place.

5. When the dough is done proofing a second time, use your finger to press dimples into the dough. I made mine 1″ apart. Brush the dough with olive oil and sprinkle the seasoning and garlic powder on top.

6. Bake at 350F for 25-30 minutes or until golden


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  1. Ugh! I remember my first focaccia bread. 😐 Anyway, let me forget that and focus on these slices of bread – I could smell them the moment when you enter Angie’s place. Yum! Happy FF, Cynthia. 🙂

  2. I love focaccia and your recipe looks yummy. It’s one of the recipes that my children love helping with, seeing how many dimples they can get in their dough!!
    I’m really enjoying the versatility of your website, well done you for ‘thinking outside the box’ and coming up with a worthy contribution to the party. Have fun!

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