Focaccia with Roma Tomatoes and Onions

Focaccia-with-Roma-Tomatoes-and-Onions

This is a really easy vegan focaccia bread to make using only 4 simple ingredients once you’ve made your homemade dough – roma tomatoes, onions, rosemary and olive oil.

I’ve fallen into the habit of making my homemade bread in my Zojirushi Bread Maker because I was never really good at kneading my dough and having it rise correctly.

With the bread maker, you just put all the ingredients in the machine, turn it on and in a couple of hours have a fresh loaf of bread.

But I made this basic recipe for homemade focaccia bread without my bread maker, so I took a chance.  And I’m glad I did because it worked perfectly!

You will need about an hour and a half to two hours to make this recipe from start to finish which includes letting the dough rise.

Because my house and kitchen is very drafty, I let the bread rise in my dehydrator at around 100 degrees and it worked perfectly.  I just removed all the trays and put the covered bowl in the center of the empty machine.

I used a roma tomato, onion and rosemary combination but you could get really creative and use whatever toppings you like once you get the basic dough made.

The bread was soft and pillowy.  The olive oil made all the difference in the world and made the crust really golden and crispy.

Focaccia-with-Roma-Tomatoes-and-Onions

 

Note #1:  I used two 6 inch round cake pans which made the bread very thick and fluffy.  If you prefer a thinner focaccia, just use a 9 x 13 baking sheet.

Note #2:  I didn’t use a cheese topping in this recipe, but you can add some if you prefer.

Note #3:  I made this as a vegan version using vegan cane sugar but if you don’t need it vegan, you can also use honey as the sweetener.

 

Focaccia with Roma Tomatoes and Onions

www.thehealthyfamilyandhome.com The Healthy Family and Home

Ingredients

For the dough

  • 1 packet active dry yeast (or 2 1/4 teaspoons)
  • 1 cup warm water (distilled or purified)
  • 1 teaspoon vegan cane sugar (or raw organic honey for non-vegan)
  • 2 1/2 cups organic unbleached all-purpose flour
  • 1 teaspoon pink himalayan salt
  • 1/4 cup organic extra virgin olive oil (to mix into the dough)
  • 2 tablespoons organic extra virgin olive oil (to drizzle into holes in dough)

For the topping

  • 1 organic onion (thinly sliced)
  • 2 - 3 organic roma tomatoes
  • 2 - 3 sprigs organic fresh rosemary (needles removed from the stem)
  • 2 tablespoons organic extra virgin olive oil (to drizzle over the toppings)

Directions

For the dough
Step 1 In a medium bowl, mix yeast, warm water and sugar (or honey).

Let the mixture rest for approximately 10 minutes until it the yeast "blooms" and bubbles form on the top.

Add in the flour, salt and 1/4 cup of olive oil and stir until well combined.

Turn the dough on a well floured surface and knead gently until the dough is smooth, approximately 5 - 10 minutes.

Place in a lightly oiled bowl and cover with a kitchen towel.

Let the dough rest in a warm place (or dehydrator set at 100 degrees) until it doubles in size, for approximately 1 hour.

Remove the dough from the bowl and press down into a lightly oiled 9 x 13 baking sheet until it touches the edges (or divide between 2 six inch cake pans for a thicker version).

Using your fingers, poke holes all over the dough.

Drizzle the other 2 tablespoons of olive oil over the dough and into the holes.

Let the dough rest until it becomes puffy, or approximately 20 minutes.

For the topping
Step 2 Add the onion slices, sliced roma tomatoes and rosemary on top of the dough.

Drizzle the toppings with 2 tablespoons of olive oil.

Bake at 450 degrees for approximately 20 minutes or until golden brown.

Remove from oven and cool on rack before serving.

Enjoy!

Simple Meal Planning - Plan to Eat

 

 

18 comments to Focaccia with Roma Tomatoes and Onions

  • Great minds think alike! I have a vegan, gf bread round rising right now (praying it turns out). Yours looks amazing!!! YUM!

  • “Hello Karielyn

    This is mind blowing! The pictures are so amazing and makes me to taste them right now! I guess you made it with your own hand and post it as a article, i hope i can taste it. But still i will make sure to cook this and eat myself. I love food which includes tomato and onion with some cream in it” :)

    • Karielyn

      Hi Angelica! Thank you so much! I hope you give the Focaccia a try..it’s not too difficult to make, it just takes a little time to let the bread rise. If you want a little something extra with it, you could add some grated cheese to it if you don’t need it vegan. Thanks for visiting! :)

  • Hello Karielyn,

    Lovely recipe, looks yummy. You have used my favorite onion, rosemary and tomato topping. I just want to try to make that bread sometime and hope it turns out be soft and fluffy. :D

    • Karielyn

      Hi Laxmi! I love that combo of ingredients too! If you want it thick and fluffy, just make it in a smaller pan (like a cake pan) instead of a flat baking pan…I think that’s what made the difference. I hope you enjoy it if you make it and thanks for stopping by! ;)

  • Pat Nayar

    I have become obsessed by tomatoes. Growing my own organic tomatoes, canning my tomatoes and now using all those tomatoes in my kitchen. And, of course, searching the web for new ideas and recipes. This may be another right one for my ocassional Sunday brunch for the crowd of friends and neighbors.
    When thinking about drinks to be served with this meal I remembered a special wine – Omerto tomato wine– I had discovered last year when visiting Canada. Both versions are surprisingly nice and Omerto Moelleux would probably pair well with this particular pasta dish.

    • Karielyn

      Hi Pat! I love tomatoes too and the organic ones I buy are so expensive right now. I sure wish I were growing my own like you do.

      You’re right, this would be a great dish to serve for a brunch especially with your fresh, organic and homegrown tomatoes. I’m jealous!

      Thank you for sharing the wine you mentioned. I hope you enjoy the recipe if you make it and thanks for stopping by :)

  • Karielyn this looks super good. I wish I could have a piece right now! *hungry lol

  • Donna

    THIS is my favorite combination of saveurs…and your resulting product is positively stunning (as is your photography). I am a recent subscriber to your Ali Baba’s cave of gastronomically exquisite, yet healthy fare with flair, and I am frantically, obsessively archiving several of your offerings. Thank you so much for the generous sharing of your culinary acumen. It is very much appreciated and admired.

    P.S. I wish to attempt this wonder this weekend. Question…did you “regret” not using your bread machine to fabricate the dough? Did you find the “hand” method preferable for focaccia? I am considering purchasing a bread machine. I wonder, is it “worth” it…or are hand-method doughs preferable with regard to texture or taste? Thank you in advance for any enlightenment! Big fan.

    • Karielyn

      Hi Donna! Thank you so much for your kind comments!

      I do like my bread machine for making loaves of sandwich bread or when I’m in a big hurry and can’t “tend” to hand-made doughs.

      I like my machine (Zojirushi) because you just put all the ingredients in the pan, turn it on, and it’s ready in a couple of hours. You can basically walk off and let it do it’s thing.

      I’ve also made cakes, rolls, pizza dough, vegan meatloaf and even jam in mine, so I really do like it.

      Another thing I don’t have to worry about with the machine is the dough rising correctly. When I make hand-made dough, it can be kind of tricky depending on the temperature and draft in the kitchen.

      However, I do like the feeling of rolling out, kneading my dough by hand when I don’t use the machine. I just have to make sure allot for extra time when I make it from scratch.

      Thanks for your comments and questions…I appreciate them :)

  • Nicoya Davidson

    Hi Karielyn, this is my new favorite vegan recipe site. I love your recipes!

  • Hey, looks tasty. I dont have the bread maker. Can I make this on a Pizza bread?

    • Karielyn

      Hi there Anchit! You can make this recipe without a bread maker…you just need an oven to bake it. If you didn’t want to make the bread from scratch, you could use the same toppings on a pre-made pizza bread and that would be good too.

      Thanks for your question and I hope you enjoy the recipe ;)

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