Description
This Garlic Parmesan Focaccia Bread recipe creates a soft, airy, and flavorful bread infused with minced garlic and fresh rosemary, topped with rich plant-based Parmesan cheese and a drizzle of vegetarian Worcestershire sauce (natural). Its golden crust and fluffy interior make it perfect as a snack, side, or base for creative sandwiches. With simple ingredients and straightforward steps, it is a versatile and inviting plant-based bread that fills your kitchen with delightful aromas.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water (around 100°F / 38°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon natural gelling agent
- 1 teaspoon sea salt
- 1/4 cup olive oil (natural), plus extra for greasing and drizzling
Topping Ingredients
- 4 garlic cloves, minced
- 2 tablespoons plant-based Parmesan cheese
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon fresh rosemary, chopped
- Sea salt, for sprinkling
Instructions
- Activate the yeast: Combine warm water with active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a large bowl, whisk together the all-purpose flour, natural gelling agent, and sea salt. Slowly add the yeast mixture and 1/4 cup olive oil (natural), stirring until a soft, slightly sticky dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. This develops the gluten for a chewy focaccia texture.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Shape and second rise: Punch down the dough and spread it into a rectangular baking pan lightly coated with olive oil (natural). Press gentle dimples into the surface using your fingertips. Cover and let rise for another 30-45 minutes.
- Add toppings and bake: Evenly sprinkle minced garlic, fresh rosemary, plant-based Parmesan cheese, and drizzle vegetarian Worcestershire sauce (natural) over the dough. Finish with a generous sprinkle of sea salt. Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until golden brown and fragrant.
Notes
- Use warm water not exceeding 100°F (38°C) to activate the yeast without killing it.
- Grease bowls and pans with olive oil (natural) to prevent sticking and enhance flavor.
- Pressing dimples traps olive oil and toppings, keeping the bread moist and flavorful.
- Allow the dough to rise fully for a light, airy texture.
- Generously top with garlic and plant-based Parmesan cheese for authentic taste.
- Store leftover focaccia tightly wrapped at room temperature for up to 2 days.
- Freeze sliced focaccia wrapped tightly for up to 2 months; thaw as needed.
- Reheat in oven at 350°F (175°C) for 8-10 minutes or toast for crispiness; avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the bread)
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Garlic Parmesan Focaccia, plant-based cheese bread, Italian bread, vegan focaccia, garlic bread, easy bread recipe, vegetarian focaccia
