Focaccia with Heirloom Tomato & Feta

Focaccia is seriously one of the best breads to ever exist. Seriously. It’s cooked in a copious amount of olive oil, topped with all sorts of yummy goodies, and I just made it SO much easier / faster for you to freakin make… you can thank me later. Using store-bought fresh pizza dough is a quick and easy way to get a focaccia in under an hour, compared to the almost 24 hour proofing process of making your own dough.

Start out preheating your oven to 425F. Then flour your work space, and add your room temperature pizza dough. Combine into one ball, and then stretch into a rectangle. Add half of your olive oil to your baking pan, and place the dough on top of the oil. Press a bunch of dimples into the dough with your fingers. Top with the rest of your olive oil, cover with a kitchen towel, and allow to sit on top of your stove for 10-15 minutes to proof slightly. Push more dimples into the dough, then bake in your preheated oven for roughly 8 minutes.

While your dough is going through its first bake, prep your toppings. Thinly slice your heirloom tomato & place it between some paper towels to absorb excess liquid. Shave your shallot on a mandolin. Get your roasted garlic cloves ready, crumble your vegan feta cheese (I used Violife Feta), and pull off little bunches of rosemary off your sprig. Once your dough is done with it’s first bake, layer up all of your toppings (pushing the little rosemary sprigs into the dough), then sprinkle generously with flaked Maldon sea salt.

Once your dough is all dressed, place it back into your preheated 425F oven for another 20-25 minutes, until the edges are browned, crispy, and the bread is cooked through. Remove it from the oven & allow it to cool for at least 20 minutes before removing from the baking tray, then transfer to a cookie sheet to drain excess oil, and allow to cool for at least another 40 minutes before slicing into the bread. Serve up with some balsamic vinegar & good quality olive oil, and you’re ready to go!

But that’s it! Super easy, super delicious, and definitely something amazing to make for the holidays (or really any day, let’s be honest). As always, if you make this, make sure to tag me @plvntfood / #plvntfood. Love y’all with my cold little heart.

Focaccia with Heirloom Tomato & Feta

This EASY vegan Focaccia with Heirloom Tomato, Shallot, Rosemary, Roasted Garlic, Feta Cheese, and Flaked Salt is the absolute perfect thing to round out any meal.

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

  • 2 15 ounce bags refrigerator pizza dough *at room temperature
  • 1/3 cup olive oil *divided
  • 1 heirloom tomato
  • 1 shallot
  • 10-15 roasted garlic cloves
  • 1 sprig of fresh rosemary
  • 1/2 block vegan violife feta cheese
  • coarse maldon sea salt

Instructions

  1. Preheat your oven to 425F

  2. Coat deep 8×10" baking pan with half of your olive oil.

  3. Add your pizza dough to a floured surface, and combine both bags into a ball. Form it into a rectangle, then place on top of your olive oil in the baking dish. Press dimples into the dough with your fingers, and cover with a kitchen towel & let it sit on top of the stove for about 10 minutes to proof slightly while you prep your toppings.

  4. Using a mandolin, thinly shave your shallot. Slice your heirloom tomato really thin and then place in between two paper towels to absorb excess juice. Crumble your feta, pull your rosemary sprigs into small little bunches, and get your roasted garlic cloves ready.

  5. Take your dough, top with the remaining amount of olive oil, press more dimples into the dough all over again, and bake in your preheated oven for about 8-10 minutes.

  6. Remove from the oven, then add your tomato slices, shaved shallot, roasted garlic cloves, vegan feta, stick in your rosemary, and sprinkle over some coarse maldon sea salt.

  7. Place back in the oven for 20-25 minutes, or until browned, crispy on the edges, and cooked through. Remove from the oven and allow to cool for one hour at least, before cutting into the bread.

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