Home ยป Sundried tomato, garlic & rosemary focaccia recipe

Sundried tomato, garlic & rosemary focaccia recipe

Vegan, quick & easy

To celebrate Italian week on The Great British Bake Off, I wanted to make an Italian dish. I love bread and decided to make a focaccia which I had never made before, until now!

Focaccia is an Italian oil based bread which is usually flat & square-shaped.

I love making dough. There’s just something magical about watching the yeast activate and dough rising….does anyone else think so?! 

I’ve created the most delicious fluffy, flavourful and ultra irresistible focaccia ever!

This focaccia is infused with rosemary, garlic and juicy sun-dried tomatoes, with salt & pepper to taste and a light sprinkle of vegan parmesan (Prosociano) cheese from Violife.

This cheese is so tasty and adds another level of flavour to this dish?

I HIGHLY recommend this cheese!!!! 

People find making dough & bread hard, but I wanted to share this recipe as the dough is foolproof. All you have to worry about is what flavour you want your focaccia!!!

It’s a very simple dough to make, all you need to do is allow the dough to double in size, top it with your yummy toppings and bake! 

Preparation- 2 hours

Cooking time- 20-25 minutes

Makes- 1 large focaccia

Level- Medium

Ingredients for the base

-230ml of warm water

-1 packet (7g) of dry yeast

-1 teaspoon of golden caster sugar

-290g of plain flour

-290g of self-raising flour

-2 & 1/2 tablespoons of light olive oil

-1 teaspoon of salt 


-3 garlic cloves (Roughly chopped)

-Sundried tomatoes (Sliced)

-Fresh rosemary

-Vegan parmesan cheese (I use Violife)

-Pinch of salt & pepper

Step 1- Place the warm water into a bowl, and sprinkle in the yeast and sugar.

Cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.

Step 2- In a seperate large bowl, combine the flours, oil and salt.

Step 3- Add in the activated yeast mixture to the flour mix.

Step 4- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until smooth dough forms.

This will take around 5 minutes. Add more oil or water if needed.

Step 5- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.

Step 6- Grease a deep baking tray with oil.

Step 7– Once the dough has doubled in size, turn it out into the oiled tray and stretch/press out the dough until it reaches the edges covering the base of the pan.

Make sure its level.

Step 8- With your fingertips, make little dimples into the dough, and add into them the garlic, rosemary, sundried tomato and parmesan.

I like to add on a sprinkling of black pepper to taste. Step 9- Cover with a teatowl and place back into a warm area to rise for 30-40 minutes.

Step 10- Preheat your oven to 210 degrees c.

Step 11- Once the dough has risen, place the focaccia into the lower/middle of the preheated oven and bake for 20-25 minutes or until golden brown.

Step 12- Once ready, remove from the oven and serve warm or allow to cool down and slice into servings.

I served my focaccia with fresh salad and more Violife parmesan cheese.


Store in a sealed container and best enjoyed within a few days of making.

Make sure you follow me on my social media

My Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

All of my social media links are in the side bar…come and say Hi ๐Ÿ™‚

Share and follow me for more yummy posts to come!

Holly Jade


Leave a Reply

Your email address will not be published. Required fields are marked *

As seen in