Cheesy Garlic Focaccia (Vegan)
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.
What you will need:
Cheese and garlic are essential for this irresistibly tasty focaccia. I went with a mix of dairy-free cheddar and mozzarella, but you can use any flavor or combination you prefer. For the yeast, I used rapid rise, which doesn’t need blooming before adding to the recipe, unlike active dry yeast. If you opt for active dry, just make sure to bloom it first. All the ingredients for this recipe should be easy to find at your local grocery store.
Ingredients:
- bread flour
- rapid rise yeast
- salt
- olive oil
- plant based butter
- minced garlic
- dairy free cheddar cheese (Violife Dairy Free Just Like Cheddar Shreds)
- dairy free mozzarella cheese (Violife Dairy Free Just Like Mozzarella Shreds)
How to:
To begin, combine the flour, yeast, salt, water, and olive oil in a medium bowl. We need the water to be between 105F and 115F. If the water is too cold or too warm, it can kill the yeast. I suggest purchasing a thermometer, it makes things so much easier and more accurate. Mix the ingredients until they are fully incorporated; don’t worry if the dough appears slightly lumpy—it’s perfectly normal. Next, place the bowl inside a proofing bag (see the note below in the notes section) or simply cover it. Allow the dough to proof for 20 minutes. For an optimal proofing environment, I recommend placing the dough in a proofing bag and then setting the bag in the oven with only the oven light on. This method works well throughout the year and creates an ideal atmosphere for your dough to rise beautifully.
Please refer to the notes section below for a more detailed description of the proofing and folding process. After the dough has proofed for the first 20 minutes, remove it from the oven and its proofing bag, and perform the first set of eight folds. Keep a bowl of water nearby, as wet fingers will help prevent the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the second 20-minute proofing session.
Once the dough has proofed for the second 20 minutes, take the bag out of the oven and remove the dough from the bag. It’s time to complete the second set of eight folds. Return the dough to the proofing bag and place the bag back into the oven.
This process of 20 minutes of proofing followed by eight folds will be repeated three more times, resulting in a total of five proofing and folding sessions. After the fifth proofing/folding session, place the bowl back into the proofing bag and place the bag back into the oven (with only the oven light on) to proof for 20 minutes.
After the last 20 minutes of proofing is complete, generously grease an 8×8 square baking pan with olive oil. Pour the dough into the pan and gently spread it out, taking care not to lose any air bubbles you’ve created. Place the pan inside a proofing bag and then put the bag in the oven with only the oven light on. Allow the dough to proof in the oven for 1 hour.
While the focaccia is on its last proof, prepare the garlic oil. To a small pot, add the butter and minced garlic. Over medium heat, melt the butter and warm the garlic, stirring regularly. Once the butter is melted and comes to a simmer and the garlic is fragrant, remove the pot from the heat. Add the olive oil, stir well to combine and set the pot aside.
Take the bag out of the oven and remove the pan from the bag. Brush the garlic oil over the top of the dough. Once all of the oil is brushed over the dough, using your fingers, create dimples in the dough to form bubbles and pockets. Once done dimpling the dough, scatter the shredded cheeses across the top of the dough.
Preheat the oven to 425°F. Bake the focaccia for 30 minutes, or until it is browned and crispy. The edges should pull away from the sides of the pan. Remove the focaccia from the pan soon after coming out of the oven and transfer it to a cooling rack; it is best enjoyed warm. Store any leftover focaccia in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Cheesy Garlic Focaccia (Vegan)
Ingredients
Focaccia
- 250 grams / 2 cups+1½ tbsp bread flour
- 250ml / 1 cup water – 105F to 115F
- 1 tbsp olive oil
- 4 grams / 1¼ tsp rapid rise yeast
- 3 grams / ½ tsp salt
Toppings
- 1 tbsp olive oil
- 1 tbsp plant based butter with salt
- 2 tsp minced garlic
- ¾ cup dairy free cheddar cheese (Violife Dairy Free Just Like Cheddar Shreds)
- ¾ cup dairy free mozzarella cheese (Violife Dairy Free Just Like Mozzarella Shreds)
Instructions
- 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 in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes. ***I place my dough in a proofing bag 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.
- ***Please see note below in the notes section for a more detailed description of the proofing/folding process. So, the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and complete your 1st eight folds. 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.
- Once the last 20 minutes of proofing is done, heavily grease your baking pan – an 8×8 square pan – with olive oil. 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 regular during this process. Remove the pot from the heat and add the olive oil, stir well and set aside.
- Remove the pan from the oven and its proofing bag. 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.
- Tutorial video for the folding process