Focaccia: Another vegan recipe from Shemirah’s collection.

Focaccia Ingredients:

1 3/4 cups warm water (110˚)
1 1/2 Tbsp. dry yeast
1/4 cup olive oil
4 cups flour (2 cups all purpose and 2 cups bread flour)
3 tsp. salt
1/4-1/2 cup extra virgin olive oil
1 tsp. sea salt
1 Tbsp. chopped fresh rosemary

Focaccia Preparation:

In large mixing bowl, sprinkle yeast over 1/2 cup of the warm water and let stand 5 minutes. Add oil and remaining 1 1/4 cups warm water.

In another bowl, whisk flour and salt together. Add half the flour mix to the yeast mix. Stir until sticky dough forms. Add remaining flour. Mix until ingredients come together in a ball (about 2-5 minutes). Scrape sides of bowl and knead dough until elastic (about 6 minutes). Add a bit of extra water or flour as needed until dough comes together in a ball and is soft, not sticky. Continue kneading 10-15minutes more.

Shape dough into ball and place in bowl coated with olive oil. Turn to coat all over. Cover bowl and let dough rise until double in size, about 1-1 1/2 hours. Punch down, fold into thirds, form into ball. Turn to coat with oil. Cover bowl and let dough rise until double again, about 45 minutes.

Turn dough onto lightly floured surface. Starting from middle of dough, push dough down and away with palm of hands. Work dough into size of cookie sheet or pizza pan. Lay dough out into shape of pan. Poke deep dents all over dough with fingers. Drizzle olive oil evenly over dough. Sprinkle sea salt and rosemary over dough. Cover loosely with plastic wrap and let rise until double, about 1 hour. Preheat oven to 400˚. Bake in center of oven 10-15 minutes.

Return to Shemirah’s Bread Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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