Focaccia is a beloved Italian flatbread known for its airy texture and flavorful crust. This coconut yogurt focaccia offers a dairy-free twist, adding moisture and subtle sweetness that makes it perfect for snacking or as a side. Its tender crumb and crisp topping are achieved through the use of coconut yogurt, which enhances the bread’s softness and adds a hint of tropical flavor.
Ingredients
- 3 ½ cups (440g) all-purpose flour
- 1 cup (240ml) coconut yogurt (full-fat or Greek-style for creaminess)
- 1 cup (240ml) warm water (about 110°F/43°C)
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup (60ml) olive oil, plus extra for drizzling
- Fresh rosemary or thyme (optional, for topping)
- Sea salt flakes (for sprinkling)
Instructions
- Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active.
- Mix the dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture, coconut yogurt, and olive oil. Stir with a spoon or dough hook until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
- Preheat oven: Set your oven to 425°F (220°C). Lightly oil a 9×13-inch (23x33cm) baking dish or sheet pan.
- Shape the dough: Gently punch down the risen dough and transfer it to the prepared baking dish. Use your hands to stretch and press the dough evenly to fill the pan, about 1-inch thick.
- Second rise: Cover the shaped dough loosely with a towel and let it rise for another 20-30 minutes to develop a lighter texture.
- Prepare for baking: Using your fingertips, create dimples all over the surface of the dough. Drizzle generously with olive oil, pressing some into the dimples. Sprinkle with chopped rosemary or thyme if desired, and finish with a sprinkle of sea salt flakes.
- Bake: Place in the preheated oven and bake for 20-25 minutes, or until golden brown and crisp on the edges.
- Cool and serve: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have coconut yogurt, plain dairy-free yogurt or even sourdough starter can work, but coconut yogurt adds moisture and subtle sweetness.
- Storage: Keep leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices wrapped tightly in plastic wrap and reheate as needed.
- Common mistakes: Overworking the dough can make it dense. Be gentle when shaping and avoid over-kneading after the initial knead. Also, ensure the oven is properly preheated for a crispy crust.
- Additional flavorings: Feel free to add olives, cherry tomatoes, or caramelized onions on top before baking for extra flavor.
Serving Suggestions
This coconut yogurt focaccia pairs beautifully with salads, dips, or as a snack on its own. Serve it alongside hummus, baba ganoush, or a fresh tomato and basil salad for a satisfying meal. It also makes a great accompaniment to grilled vegetables or plant-based cheeses.
Variations
For a savory twist, add minced garlic, onion powder, or chili flakes into the dough. You can also top the baked focaccia with shredded vegan cheese or nutritional yeast for cheesy flavor. For a sweeter variation, sprinkle with cinnamon sugar and serve with fruit preserves or coconut cream.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days. To keep the crust crisp, reheat slices in a 350°F (175°C) oven for 5-7 minutes. Alternatively, reheat briefly in a toaster oven or skillet to restore crunch. For longer storage, freeze slices wrapped tightly for up to 1 month; reheat directly from frozen for best results.
Frequently Asked Questions
Can I make this focaccia vegan?
Yes, this recipe is naturally vegan if you use coconut yogurt and plant-based olive oil. Ensure your toppings and any added extras are also vegan-friendly.
Can I use a different type of yogurt?
While coconut yogurt adds a subtle sweetness and moisture, you can substitute with plain dairy-free yogurt or even Greek-style if dairy is not an issue. The texture may vary slightly.
How do I get a crispy crust?
Preheat your oven thoroughly and use a baking sheet or cast-iron skillet to help develop a crispy exterior. Drizzling olive oil before baking also enhances crunch and flavor.
What if my dough doesn’t rise properly?
Ensure your yeast is fresh and the water is not too hot or cold. A warm, draft-free environment encourages proper rising. If the dough still doesn’t rise, it may be due to inactive yeast or environmental factors.
Can I add herbs or other toppings?
Absolutely! Fresh herbs like rosemary, thyme, or oregano work well. You can also add sliced olives, cherry tomatoes, caramelized onions, or even vegan cheese before baking for extra flavor.
How long does it take to make this focaccia from start to finish?
Including active rise times, expect about 3 to 3.5 hours from mixing to serving, with most of that being passive waiting periods. The active hands-on time is around 30-40 minutes.
Enjoy baking this dairy-free, tropical-inspired focaccia for a delicious, versatile bread that’s perfect for any occasion. Its fluffy crumb and flavorful crust will impress both vegans and non-vegans alike, making it a wonderful addition to your baking repertoire.
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