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.
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
Notes
***When it comes to proofing, I use what I call a “proofing ” bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put whatever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.
***The “Folding” process – think of your bowl of dough as a clock. Starting at 12 o’clock, lift the dough up and lay it over the top of the dough moving from the 12 o’clock position to the 6 o’clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o’clock position and lay it over the top of the dough moving toward the 6 o’clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.
quick timeline –
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds – this should end the 1st hour of proofing
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes – this ends the 2nd hour of proofing (next step is to place the dough in the prepared pan)
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.