Vegan Focaccia
Cold-fermented focaccia with rosemary and flaky salt, sliced and griddled at service for the antipasto board.
A low-effort, overnight dough that bakes up deep golden. Griddle the slices right before serving.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Serve with the Famiglia Antipasto Platter.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Vegan Focaccia
Yield: 2 loaves (8-inch rounds) | Time: 15 minutes mixing; overnight (up to 48 hours) cold ferment; 2 hours proof; 25 minutes bake
────────────────────────
Equipment
- Two 8-inch round pans
- Electric griddle
- Large mixing bowl
Ingredients
- 5 cups AP flour
- 2.5 tsp active dry yeast (1 packet)
- 2 tsp salt
- 2 tsp sugar
- 2.5 cups warm water
- 6–8 tbsp olive oil, divided
- Fresh rosemary and flaky salt for topping
Instructions
- Combine flour, salt, sugar, yeast, and warm water. Mix; the dough will be very sticky.
- Cover and cold-ferment in the fridge overnight, or up to 48 hours.
- Grease two 8-inch round pans with 2 tbsp olive oil each. Divide the dough between them.
- Add 1 tbsp olive oil on top, cover with plastic wrap, and proof 2 hours at room temperature.
- Add 2 more tbsp olive oil and dimple with your fingers. Top with rosemary and flaky salt.
- Bake at 425°F for 23–25 minutes, until deep golden. Cool completely before transport.
- To serve, slice and griddle on an electric griddle until golden and crisp. Arrange on the antipasto board.
────────────────────────
Schossow Kitchen · schossowkitchen.com