Focaccia is like a freestyle pizza. It’s perfect for parties because it can be served in any-size pieces (small squares to large slabs) and warm or at room temperature. Learn more about flatbreads and pizzas with our handy guide to plant-based pizza.
Ingredients
- 1 tablespoon date paste
- 1 tablespoon active dry yeast
- 1½ cups all-purpose flour
- ½ cup potato flour
- ½ cup white whole wheat flour
- ½ cup cornmeal
- ½ teaspoon sea salt
- 2 cups thinly sliced onions
- ½ cup thinly sliced sun-dried tomatoes (not oil-packed)
- ⅓ cup pickled jalapeños, chopped (optional)
- ⅓ cup chopped olives (optional)
Instructions
- For sponge, in a small bowl stir together ⅔ cup warm water and the date paste. Sprinkle in the yeast and ½ cup of the all-purpose flour; stir to combine. Cover bowl and let stand in a warm place 25 minutes.
- In a separate bowl stir together potato flour and 1 cup water. Add the remaining 1 cup all-purpose flour, the whole wheat flour, cornmeal, salt, and ⅓ cup warm water. Add the sponge; mix well. Transfer dough to a floured work surface. Form dough into a ball and knead lightly 2 to 3 minutes or until soft and sticky.
- Return dough to bowl; cover with a damp cloth. Let rise in a warm place 1 hour or until double in size.
- Meanwhile, in a medium saucepan cook onions with ¼ cup water over medium heat about 10 minutes or until starting to turn translucent, stirring frequently and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Soak sun-dried tomatoes in ½ cup water 20 minutes or until soft; drain.
- Preheat oven to 475°F. Line a 13×9-inch baking pan with parchment paper.
- Punch down dough. On a lightly floured surface, roll dough into a ½-inch-thick rectangle. Transfer dough to the prepared baking pan. Top evenly with onions, tomatoes, and, if desired, jalapeños and olives.
- Let focaccia stand 15 minutes. Bake 30 minutes or until golden brown.
Nutritional Information:
Per serving (1/10 of recipe): 164 calories, 35 g carbohydrates, 5 g protein, 0.8 g total fat, 0.1 g saturated fat, 0 g cholesterol, 117 mg sodium, 3.3 g fiber, 3.2 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (12)
(4 from 3 votes)I made this focaccia yesterday. I had a runny batter and had to add lots of extra flour to have a workable dough. I also had problems with the temp at 475. The bread turned out tough on top and bottom and my sundried tomatoes burned. I had to take the bread out about 6 minutes sooner that recommended. It is good but needs something more for flavor, like garlic, more salt, seasonings? I would make it again but leave out the cornmeal, lower the cooking temp, add more seasoning and flour.
This yielded a batter not a dough. I had to add a lot more flour to get it into a workable state. I read the other comments and cooked it at 425F instead. It turned out OK but I don’t think I’ll make it again.
I also found the ratio of water to flour/cornmeal a little much and had to add flour to make it workable. Also had the same issue with the temp at 475, most of the sun dried tomatoes burned. I did like the crunchy bottom and flavor of the bread.
This recipe reads as though there are 2 cups of water for 3 cups of flours. This is how I made the dough which was extremely runny. It didn't seem right so I added multiple tablespoons of flour until I achieved a sticky dough. It would help to confirm water vs. flour amounts as I don't think it's right. Hopefully it bakes well at this point!
Also, 475 was too hot. I had to turn down the heat after the toppings started burning. I can't tell that any other focaccia recipe calls for this high of heat. It was more pizza-like than the light spongey texture I hoped for. All in all, this ended up being a disaster for me. :) But the flavor with cornmeal was nice. I would have loved it to look like the picture.
I have date syrup. Can I use that instead of paste?
We made this recipe today and it turned out great! I used sprouted spelt flour and I think the addition of corn meal and corn starch (used it instead of potato starch) made the dough very tasty! For the toppings I cooked the onions with soy sauce, apple cider vinegar, maple syrup and vegan Worcestershire sauce and the kids ate the first round of onions all by itself ;) we had to cook another round for the bread! All and all, made for a great meal
We are inspired and going to make it!
What can i use instead of date paate?
I made this last night, so tasty! I did make a few changes. I used white flour for the sponge but substituted spelt flour for the rest. I added a tbsp of olive oil to the mixture and used a bit less water.
Why do you use the word sponge???
Frances, that is what it is called when making bread. Although there are different ways to make a "sponge", this way allows the yeast to proof or expand prior to mixing it with the rest of the flour. I am making this recipe now with a few substitutions. One area I am questioning is the amount of water it is calling for. I will let you know after I make this if it turns out and if it does I will write the substitutions that I have made.