Assemble the ultimate vegan indulgent grazing board with fresh, homemade focaccia bread that is just begging for a Springtime picnic with friends. Patience is key here – make sure to start your focaccia recipe the night before for the best results!
Anyone who’s a grazing board enthusiast can tell you that the key to success here is allll the dips and spreads – and luckily, WholeLife’s got you covered in that department! Focaccia can be paired with both sweet and savoury spreads. Such a crowd pleaser!
We’ve paired our fresh focaccia with:
- Peace, Love & Vegetables Dill Cashew Cheese
- Food to Nourish Organic Sprouted Luscious Lemon Spread
- Rare Bear Roasted Garlic & Chilli Gourmet Pesto
- Dalhousie Organic Fig Jam
Plus, you can’t forget to add:
- A vegan cheese of your choice (absolute essential – we love Noshing Vegan Cheese)
- Extraordinary Foods Pure Probiotic Kale Chips for a healthy crunch
- Love Raw Peanut Butter Cups to please the choc lovers
- Orgran Beetroot & Turmeric Wafer Crackers to eat with the dips and cheese after the focaccia is all gone (and it will go!)
- And fresh, juicy fruit like strawberries, blueberries and grapes.
EASY, NO KNEAD ROSEMARY FOCACCIA
Ingredients:
- 500g all-purpose flour
- 2 cups warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 2 tsp salt
- 5 tbsp Extra Virgin Olive Oil
- Fresh rosemary sprigs
- Flaky sea salt
Method:
- Combine flour and salt in a large bowl.
- In a separate bowl, add warm water, sugar and yeast, whisk and wait for bubbles to form. If no bubbles form, your yeast may be dead. Oh no – time to run to the store to pick up another pack!
- Pour the yeasty water into the flour bowl and combine with a spatula until a thick, sticky dough forms, making sure there is no flour left at the bottom. Drizzle with olive oil and cover with cling wrap to rest and rise in the fridge overnight.
- The next day, coat all sides of a non-stick oven dish with 2-3 tablespoons of olive oil (or use baking paper – we did and it worked well).
- Transfer the dough from the bowl to the oven dish, stretching the dough into shape. You can cover your hands in a bit of olive oil to make sure the dough doesn’t stick. Cover with a tea towel and leave to proof for 2-3 hours at room temperature.
- Time to start the oven! Preheat to 220°C.
- Now for the fun part – rub your hands in a bit of olive oil and press your fingers into the dough, reaching all the way to the bottom of the tin to make dimples all over. Drizzle olive oil, add rosemary leaves and plenty of flaky salt on top.
- Bake for 20-25 minutes until golden. Once done, remove from the oven and place on a cooling rack straight away. Slice up and assemble with your other vegan grazing board goodies from WholeLife.
