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Vegan Rosemary Focaccia

This delicious sharing bread makes a great weekday treat.

6 - 8 servings

Easy 60 Minutes



For the recipe  Vegan Rosemary Focaccia

For the Bread:

300 g Gluten Free Plain Flour (10 oz) + 4 tsps Baking Powder
30 g Fresh Rosemary (2 tbsp) finely chopped leaves
90 ml Olive Oil (6 tbsp)
5 g Salt (1 tsp) coarse
30 ml Extra virgin olive oil (2 tbsp) plus extra to serve




Vegan Rosemary Focaccia

Preheat the oven to 220°C (200°C Fan, Gas Mark 7). Lightly grease a 23cm (9inch) shallow cake tin and place on a baking tray.


Sift the flour and Baking Powder into a bowl and stir in the chopped rosemary leaves. Make a well in the centre and add 75ml (5 tbsp) olive oil.


Mix the ingredients together, gradually adding in up to 150ml (¼ pt) cold water, until you form a softish dough. Turn on to a lightly floured surface and knead gently until smooth.


Roll out to fit the tin then carefully transfer the mixture. Using the end of a wooden spoon, make deep indents all over the top of the dough.


Drizzle with the remaining 15ml (1 tbsp) olive oil, sprinkle over the salt and bake in the oven for 20-25 minutes until risen, lightly golden and firm to the touch. As soon as the bread is cooked, spoon over the extra virgin olive oil and leave to cool in the tin for 20 minutes.


Transfer to a board and serve warm, broken into pieces, accompanied with extra oil for dipping if preferred.

Nutritional Information for the recipe Vegan Rosemary Focaccia

Per Serving Per 100 g / ml
Energy 1294 kJ
309 kcal
1993 kJ
476 kcal
Fat 6.56 g 10.09 g
Carbohydrate 37.92 g 58.34 g
Protein 2.28 g 3.51 g