This Vegan Focaccia with Roma Tomatoes and Onions is an easy recipe with a rustic flavor. It's a savory plant-based bread recipe that's perfect to enjoy by itself or as a side dish! { Plant-Based | Vegan | Dairy-Free | Soy-Free | Egg-Free | Nut-Free | No Refined Sugar }
Add all the ingredients for the yeast mixture to a large mixing bowl.
Let the mixture rest for approximately 10 minutes until it the yeast "blooms" and bubbles form on the top.
Add in the ingredients for the dough to the mixing bowl and stir until well combined.
Assemble the dough:
Turn the dough on a well-floured surface and knead gently until the dough is smooth, approximately 5-10 minutes.
Place the kneaded dough in a lightly oiled bowl and cover with a clean 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 two 6-inch cake pans for a round, thicker version).
Using your fingers, poke holes all over the top of the dough.
Drizzle the olive oil add-in over the dough and into the holes.
Let the dough rest until it becomes puffy, or approximately 20 minutes.
Prepare the topping:
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 Fahrenheit for approximately 20 minutes, or until golden brown.