If you’re looking for a soft, flavorful, and dairy-free focaccia, this soy yogurt focaccia recipe is a perfect choice. The addition of soy yogurt adds moisture and a subtle tang, making it a versatile bread that pairs well with salads, soups, or as a snack on its own. It’s simple to prepare and yields a fluffy, golden crust that everyone will enjoy.
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 cup (240ml) soy yogurt (unsweetened, plain)
- ¼ cup (60ml) olive oil, plus extra for drizzling
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (7g) active dry yeast
- ½ cup (120ml) warm water (about 110°F/43°C)
- Fresh rosemary or thyme (optional, for topping)
- Coarse sea salt (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, combine the flour and salt. Add the activated yeast mixture, soy yogurt, and olive oil. Stir with a spoon or dough hook until a sticky dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 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.
- Prepare the baking pan: Lightly oil a 9×13-inch (23×33 cm) baking dish or sheet pan. Gently punch down the risen dough and transfer it to the prepared pan. Use your fingertips to spread and press the dough evenly across the surface.
- Second rise: Cover the dough loosely with a cloth and let it rise for another 20-30 minutes, until slightly puffy.
- Preheat oven: While the dough is rising, preheat your oven to 425°F (220°C).
- Add toppings: Dimple the dough with your fingertips to create small wells. Drizzle olive oil over the top, then sprinkle with coarse sea salt, herbs like rosemary or thyme if desired, and additional olive oil.
- Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, until golden brown and crispy on the edges.
- Cool and serve: Remove from oven, let cool slightly, then slice and serve warm or at room temperature. Drizzle with extra olive oil if desired.
Tips
- Substitutions: You can substitute soy yogurt with coconut or almond yogurt for a different flavor profile, but keep an eye on the consistency. Use gluten-free flour blends if you need a gluten-free version, but note that texture may vary.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven or toaster oven for best results.
- Common mistakes: Avoid over-proofing the dough, which can lead to a dense texture. Also, ensure the yeast is fresh and properly activated to achieve good rise.
- Additional toppings: Feel free to add sliced olives, cherry tomatoes, or caramelized onions before baking for extra flavor.
Serving Suggestions
Serve this soy yogurt focaccia as a side with hearty salads, soups, or stews. It also works perfectly as a base for open-faced sandwiches or bruschetta. Pair with hummus, vegan dips, or olive tapenade for a delightful snack or appetizer.
Variations
For a savory twist, sprinkle grated vegan cheese or nutritional yeast on top before baking. Incorporate herbs like basil or oregano into the dough for added flavor. For a sweeter version, top with a drizzle of agave syrup and sliced fruits after baking.
Storage and Reheating
Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days, wrapping it tightly to prevent it from drying out. To reheat, warm slices in a 350°F (175°C) oven for about 5-7 minutes until crispy and warm. Avoid microwaving, as it can make the bread soggy.
Frequently Asked Questions
Can I use a different plant-based yogurt instead of soy yogurt?
Yes, you can substitute soy yogurt with other plant-based yogurts like coconut, almond, or cashew yogurt. Keep in mind that different yogurts may slightly alter the flavor and moisture content, so adjust the flour if needed.
Is soy yogurt necessary for this recipe?
Soy yogurt adds moisture and a slight tang that complements the bread’s flavor, but if you have a dairy allergy or preference, other plant-based yogurts can be used as substitutes. The key is to choose a plain, unsweetened variety.
How do I know if the yeast is active?
Mix the yeast with warm water and a pinch of sugar. If it becomes frothy and bubbly within 5-10 minutes, the yeast is active and ready to use. If it doesn’t foam, it may be expired, and you should use fresh yeast for best results.
Can I freeze this focaccia?
Yes, once cooled, wrap the focaccia tightly in plastic wrap and store in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw at room temperature and warm in the oven for 10 minutes at 350°F (175°C).
Can I make this recipe gluten-free?
Gluten-free flours can be used, but the texture may differ. Use a gluten-free baking blend that includes xanthan gum or add a binder like ground flaxseed to help with structure. Expect a slightly denser bread and adjust baking times accordingly.
What is the best way to get a crispy crust?
Preheat your oven thoroughly and bake the focaccia on a preheated baking sheet or stone if possible. Drizzling olive oil over the top before baking helps develop a golden, crispy crust. Avoid overcrowding the oven and bake until deep golden brown.
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