Focaccia is naturally dairy free – just a bit of olive oil into the mix. Lots of recipes have no oil, but to add in the garlic a bit of oil is a good idea to make this delicious Dairy Free Garlic Focaccia. This recipe uses the standard proving time of proving twice for an hour, and then 30-40 minutes for round two. You can do a slow prove in the refrigerator if you like, pop it into the fridge (covered with cling film) for a day, or even overnight and then cook the next day. I do think you get more bubbles with this method, but I’m usually too impatient to wait that length of time. Focaccia is a really easy bread to make, and nice and robust enough to take lots of nice toppings if you want – cherry tomatoes, caramelised onions, slivers of peppers or olives are all great options. Once you’ve made it a couple of times you can start adding in toppings you like.
Dairy Free Garlic Focaccia
Ingredients
- 500 Grms Plain Flour
- 2 Tsp Salt
- 8 Grms Fast Activating Yeast
- 325-350 Mil Warm Water
- 1 Tsp Sugar
- 1/4 Cup Olive Oil Half used to make the bread, half brushed on top before baking
- 4 Garlic Cloves, minced
- 2 Tbsp Chopped Rosemary
Instructions
- Pop the Olive Oil in a pan with the Garlic and Rosemary and bring to a simmer. Take off the heat and leave to one side to infuse the flavours and cool.
- Measure the warm water (not hot or you will kill the yeast), add in the sugar and the yeast and leave to one side for the yeast to foam up.
- Add the flour and salt in a large bowl and mix together. Make a well in the middle and add the water, and 2 Tbsp of Garlic Oil. Bring together into a soft dough. Tip out onto a floured board and knead for 1-2 minutes until it's less sticky. Bring the dough together into a round, and pop into a bowl, brush with a bit of plain Olive Oil and cover the bowl with cling film. Put in a warm place for 1 hour until it doubles in size.
- After an hour, take the dough out.
- Grease a high sided baking tin with Olive Oil (8 or 9 inch rectangular will do).
- Preheat your oven to 200°C (fan oven), 220°C, 420°F
- Tip the dough into the pan, and spread it out with your fingers. Brush the remaining infused oil onto the dough and make dimples in the dough with your fingers. Cover with cling film, put in a warm spot, and prove for 30-40 minutes.
- Bake for 20 minutes until puffed and golden.
Here are some of out other bread recipes to try:
