Browsing Tag

vegan bread

Bread & Dough Lunch & Light Bites Recipe

Garlic & Rosemary Focaccia

garlic and rosemary easy vegan focaccia recipe

This Garlic & Tomato Focaccia was one of the first bread recipes I had tried making. Even if you’re new to making bread hopefully you will find this one a great place to start. This recipe is perfect for making big focaccia sandwiches or for dipping into an Italian dish in the evening.

This recipe is:

-Vegan
-Easy
-Ready in 2 hours

Ingredients Break Down

Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.

Quick yeast – like my pita recipeyou don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)

Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.

garlic and rosemary easy vegan focaccia recipe

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garlic and rosemary easy vegan focaccia recipe
garlic and rosemary easy vegan focaccia recipe

Garlic & Tomato Focaccia

Easy, no fuss focaccia recipe. Brilliant for those who are new to making bread!
Prep Time 15 mins
Cook Time 35 mins
Proving TIme 1 hr
Total Time 1 hr 50 mins

Ingredients
  

  • 320 g strong white bread flour
  • 220 ml luke warm water
  • Large pinch sea salt
  • 7 g fast yeast
  • 3 tbsp olive oil extra virgin will also work

To top:

  • 3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
  • 3 large cloves garlic roughly chopped to add to the dough’s surface
  • 6 cherry tomatoes halved
  • 2 tbsp olive oil +1 tbsp to drizzle over after baking
  • 1 tsp sea salt

Instructions
 

  • Add the flour, yeast and salt into a bowl and mix together
  • Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
  • Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
  • Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
  • Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes
  • Once the dough has risen gently use your fingers to poke the dough until it gradually spreads to fit the baking dish
  • Leave on the side to proof for a further 20-30 minutes

Preheat the oven to 200°C

  • Once risen, use your fingers make the dimples in the surface of the dough and fill with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs, drizzle the last tbsp olive oil on top & season with the sea salt flakes
  • Bake at 200°C for 20-25minutes or until golden on top
Keyword bread, Easy Dough, Focaccia, Garlic bread

Bread & Dough dessert Recipe

Cinnamon Buns

vegan cinnamon buns recipe

Ingredients:

1 cup oat milk | 250ml 

2 ½ cups plain flour | 440g

1/2 cup caster sugar | 100g 

1 heaped tsp fast yeast (7-8g)

¼ tsp salt

½ cup  room temperature dairy free margarine (not melted) |100g

 

Cinnamon sugar filling:

100g dark brown soft sugar (around 4 tbsp)

55g caster sugar (around 4 tbsp)

100g soft butter (around 4 heaped tbsp)

1 tsp cinnamon

 

For the cinnamon icing:

100g powdered sugar | 1 cup

2 tbsp oat milk

1 tsp cinnamon

1 tbsp soft butter

1 tsp vanilla extract (optional)

 

Method:

 

Bring the oat milk up to room temperature then pour in the sugar and yeast, leave for 5 minutes to react (it should create bubbles)

 

In a large mixing bowl add the flour, salt then slowly pour in the oat milk and fold together loosely

 

Lightly whisk the butter to make sure it's at room temperature (should be soft but not runny) then add to the bowl with the dough  

 

Flour a surface then knead the dough for around 10 minutes (the texture should be slightly sticky but not sticking to your hands, so if needed add a dash more flour at a time)

 

Pop a drizzle of olive oil into the bottom of a large bowl then add the dough, pop a tea towel over the op and leave in a warm spot of your home for around 1-1.5 hours to double in size (if it's particularly cold, it may need up to 2.5 hours to rise)

 

Whilst the dough is rising, bring the cinnamon butter filling together by simply bringing the ingredients together in a bowl with a silicone spoon or spatula until it creates a sugary butter texture

*preheat the oven to 180ºC*

Once the dough has risen place back onto a floured surface and give another quick knead for a few seconds to knock back the dough, then using a rolling pin roll out into a large rectangle shape (approx 40 x 25cm) then spoon on the cinnamon butter filling

 

Roll the dough into a sausage shape (lengthways) then using a sharp knife, slice through the midde, then repeat until you have 8 even(ish) cinnamon rolls

 

Place into a baking dish (I've even seen people bake them in muffin tins) and bake for 40 minutes in the middle of your oven

 

Take out, allow to cool, in the meantime mix all of the cinnamon icing ingredients together in a bowl then drizzle over the top

 

Enjoy!

 

vegan cinnamon buns recipe
vegan cinnamon buns recipe
vegan cinnamon buns recipe