Focaccia is a beloved Italian bread known for its airy texture and flavorful crust. This dairy-free yogurt focaccia offers a moist, tender crumb with a golden, crispy top, making it perfect for sharing or enjoying on its own. Using dairy-free yogurt not only replaces traditional dairy but also adds a subtle tang that enhances the bread’s flavor, making it a versatile choice for those with dairy allergies or sensitivities.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 cup dairy-free yogurt (such as coconut, almond, or soy yogurt)
- ¼ cup (60ml) warm water (about 110°F/45°C)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ¼ cup (60ml) olive oil, plus extra for drizzling
- 1 teaspoon salt
- Fresh rosemary or herbs (optional, for topping)
- Sea salt flakes (for sprinkling)
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy. This indicates the yeast is active and ready.
- Mix the dough: In a large mixing bowl, combine the flour, salt, and optional herbs. Make a well in the center and add the dairy-free yogurt, olive oil, and activated yeast mixture. Stir with a spoon or dough scraper until a shaggy dough forms.
- Knead the dough: Transfer the dough to a 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 about 6 minutes.
- First rise: Lightly oil a large bowl and place the dough inside. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free area for 1 to 1.5 hours, until doubled in size.
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Shape the dough: Gently punch down the risen dough to release excess air. Transfer it to the prepared baking sheet and stretch or press it out into a roughly 9×13 inch (23×33 cm) rectangle or oval shape. Cover loosely and let rest for 15 minutes.
- Prepare for baking: Using your fingertips, create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with sea salt flakes and herbs if desired.
- Bake the focaccia: Place in the preheated oven and bake for 20-25 minutes, until the top is golden brown and crispy. For an extra crunch, you can broil it for an additional 1-2 minutes, watching carefully to prevent burning.
- Cool and serve: Remove from oven and let cool slightly on a wire rack. Slice and serve warm or at room temperature.
Tips
- Choosing yogurt: Use a plain, unsweetened dairy-free yogurt with a thick consistency for best results. Coconut yogurt adds richness, but almond or soy yogurt work well too.
- Flour substitutions: For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend, but note that the texture may vary slightly.
- Herb variations: Experiment with toppings like cherry tomatoes, olives, caramelized onions, or garlic for added flavor.
- Storage tips: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Reheat in a warm oven for best texture.
Serving Suggestions
This dairy-free yogurt focaccia pairs beautifully with soups, salads, or as a base for open-faced sandwiches. Serve it alongside hummus, olive tapenade, or a drizzle of balsamic vinegar for a delightful appetizer or snack. It also makes a fantastic side for grilled vegetables or Italian-inspired dishes.
Variations
- Herb and garlic focaccia: Add minced garlic and a mixture of fresh herbs such as thyme, rosemary, or basil into the dough or sprinkle on top before baking.
- Sweet version: Incorporate a tablespoon of honey or maple syrup into the dough, and top with sliced fruits or a sprinkle of cinnamon for a sweet treat.
- Cheese alternative: Use dairy-free cheese shreds or nutritional yeast sprinkled on top before baking for a cheesy flavor.
- Seed-topped focaccia: Sprinkle sesame seeds, sunflower seeds, or flaxseeds on top before baking for added crunch and nutrition.
Storage and Reheating
Store leftover dairy-free yogurt focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days, but note that the bread may lose some of its crispness. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes until warm and crispy again. You can also reheat slices in a toaster or toaster oven for a quick refresh. If you prefer a softer texture, microwave for 20-30 seconds, but be cautious not to make it soggy.
Frequently Asked Questions
Can I use any dairy-free yogurt for this recipe?
Yes, most plain, unsweetened dairy-free yogurts work well. Coconut, almond, soy, or cashew-based yogurts are all suitable. Choose a thick variety for best results, as it helps create a moist and tender crumb.
Is this focaccia gluten-free?
This particular recipe is based on all-purpose wheat flour and is not gluten-free. To make it gluten-free, substitute with a gluten-free flour blend designed for bread baking, but keep in mind that the texture may differ slightly.
Can I make this dough ahead of time?
Yes, after the first rise, you can cover the dough tightly and refrigerate it overnight. In the morning, let it come to room temperature for about 30 minutes before shaping and baking. This allows for convenient planning and enhances flavor development.
How do I get a crispy crust?
Preheating the oven to a high temperature (425°F or 220°C), creating dimples with your fingertips, and drizzling generously with olive oil before baking all help develop a crispy, golden crust. Broiling for the last 1-2 minutes can also add extra crunch, but watch carefully to prevent burning.
Can I add toppings like olives or cherry tomatoes?
Absolutely! Add toppings like sliced olives, cherry tomatoes, caramelized onions, or garlic before baking. Press them lightly into the dough to ensure they stay in place and bake until golden and fragrant.
How do I store and reheat leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Reheat in a warm oven for 10 minutes or in a toaster for a quick refresh. Avoid microwaving for too long to prevent sogginess.
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