Recipe by: Vegaliano

Serving Size: Serves 4–6, perfect for sharing during aperitivo hour or as a side to soups, salads, or vegan charcuterie boards.

Few things capture the essence of Italian comfort like freshly baked focaccia — golden, fluffy, and drizzled with olive oil. This vegan version brings together the sweetness of roasted cherry tomatoes, the delicate sharpness of red onions, and the richness of extra virgin olive oil for a simple yet unforgettable bite.

Whether you serve it alongside your favorite vegan cheeses, a bowl of warm soup, or as part of your aperitivo spread, this focaccia promises to fill your kitchen with the irresistible aroma of home-baked Italian goodness.

Fun Fact About Focaccia: It has ancient roots in Italy — its name comes from focus, meaning “hearth” in Latin, where it was traditionally baked over open flames. Today, it remains one of Italy’s most loved breads, perfect for any season and endlessly versatile.

Ingredients:

• 3 cups (375 g) all-purpose flour
• 1 ¼ cups (300 ml) warm water
• 2 ¼ tsp (7 g) instant yeast
• 2 tsp salt
• 2 tbsp extra virgin olive oil (plus more for drizzling)
• 1 tsp sugar
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh rosemary or thyme
• Coarse sea salt, for topping

Instructions:

1. Activate the Yeast:
   In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until it becomes foamy.
2. Form the Dough:
   Add flour, salt, and olive oil. Mix until a sticky dough forms. Knead by hand (or with a mixer) for 8–10 minutes until smooth and elastic.
3. First Rise:
   Lightly oil a bowl, place the dough inside, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
4. Shape the Focaccia:
   Transfer the dough to a parchment-lined baking tray. Gently stretch it out into a rectangle (about 1 inch thick). Cover again and let rest for another 30 minutes.
5. Top and Dimple:
   Preheat the oven to 220°C (425°F). Press your fingertips into the dough to create dimples, drizzle generously with olive oil, and top with halved cherry tomatoes, red onions, rosemary, and coarse salt.
6. Bake:
   Bake for 20–25 minutes or until golden brown and crisp on the edges.
7. Serve:
   Let it cool slightly, then slice and serve warm — perfect for dipping into olive pâté or pairing with your favorite vegan cheeses.

This Easy Vegan Focaccia with Cherry Tomatoes and Red Onions is simple, soulful, and unmistakably Italian. Serve it fresh out of the oven, drizzle with olive oil, and share it with the ones you love.

Swipe This for That Tip: Add black olives or sundried tomatoes for extra Mediterranean flavor, or sprinkle with chili flakes for a gentle heat.