The rosemary focaccia and almond drink is an experiment. No, it’s not my experiment. Someone has already done it before. The recipe is from Fior Fiore in cucina June 2025. I liked the idea and the possibility of achieving a soft inside and crispy outside bread without milk to serve to lactose-intolerant friends or for a vegan dinner. So I tried to replicate it. The result? Perfect! This rosemary focaccia and almond drink is delicious. Cut into strips for appetizers, buffets, starters, or for the bread basket, it’s ideal.
Not to be missed
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Rest time: 2 Hours 40 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups type 1 flour
- 7 oz unsweetened almond plant-based drink
- 0.35 oz fresh brewer's yeast
- 1 dash of sugar
- 2 tbsp extra virgin olive oil
- 3/4 tsp salt
- 3 tbsp extra virgin olive oil
- 3 tbsp water
- 2 sprigs rosemary
- to taste flake salt
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Cover reusable fabric
- 1 Baking Dish 8 x 12 inches
Steps
Pour the room temperature plant-based drink into the stand mixer bowl, add sugar and yeast. Stir to dissolve the yeast and let it rest for a couple of minutes. Add the flour, salt, and extra virgin olive oil and knead until you get a nice soft dough. Transfer it into a bowl, cover it, and let it rise for an hour or until doubled. After the resting time, give a couple of reinforcement folds and transfer the dough to a 8 x 12 inches oiled baking dish or pan. Stretch the dough with oiled hands in two stages, letting it rest for ten minutes between the first and second stretch to relax. Cover the pan and let it rest for thirty minutes. Chop the rosemary and prepare the emulsion by mixing the water with the oil in a small bowl. Preheat the oven to 428 °F static. When the focaccia is ready to bake, with oiled hands, form the characteristic dimples by sinking your fingertips into the dough. Distribute the emulsion and flake salt on the surface, finish with the rosemary and bake for 25 minutes or until golden brown.
