If you're into pasta, I have Vegan Pancit and Kalabasa Pasta recipes ready for you.

Why You’ll Love This Recipe

This vegan lemon pasta recipe is a creamy and vibrant dish packed with fresh lemon flavor in every bite. It's a simple one-pot dish that uses pantry staples and is great for busy home cooks looking for easy pasta recipes for a comforting weeknight dinner or cozy lunches at home.

The combination of creamy sauce, fresh basil, and zesty lemon makes a fresh and tasty pasta dish that takes less than an hour to prepare. Turmeric also gives the pasta a lovely golden hue, making it appear as good as it tastes!

Ingredients

Listed below are all the ingredients you will need:

• pasta
• lemon
• cooking cream
• vegetable bouillon
• turmeric
• fresh basil
• parmesan cheese

See the recipe card for quantities.

I like to stock up on baking essentials with Thrive Market. If you haven't tried it yet, claim your first order with 30% off and a gift through my link. Be a #ThrivePartner, too!

Instructions

Prepare the Ingredients

1. Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the fresh lemon juice.

2. Set aside the lemon zest and juice.

Make the Sauce Base

3. In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.

4. Bring the mixture to a boil over medium heat.

Cook the Pasta

5. Add the pasta directly into the pan.

6. Cook according to the package instructions, stirring occasionally.

7. If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.

8. Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

9. Once cooked, remove from heat.

10. Top with parmesan cheese.

11. Garnish with fresh basil and the remaining lemon zest.

12. Serve immediately and enjoy.

Substitutions & Variations

• Ingredient Swap
  If no tagliatelle is available, use spaghetti.
  
• Variation
  For a dairy-free option, use coconut cream instead of cooking cream.
  
• Mistake to Avoid
  Don't overcook the pasta! You don't want to dry out the sauce before the pasta tenderizes. If needed, gradually add a splash of water slowly.
  
• Storage Tips
  • Store leftovers in an airtight container in the fridge for up to 2–3 days.

FAQs

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Best Vegan Lemon Pasta

Vegan lemon pasta is creamy, bright, and full of zesty lemon flavor with a silky, comforting texture. Turmeric adds a warm color, while fresh basil and lemon zest bring a fresh, vibrant finish!

Course Main Course, Noodle Dish, pasta dish

Cuisine Fusion (Italian-Filipino)

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 4 servings

Calories 556kcal

Author Lainey (Elaine)

Ingredients

• 1 pound pasta such as tagliatelle or macaroni
• 1 whole lemon zested and juiced
• 2 cups cooking cream
• 1 cube vegetable bouillon
• 1 teaspoon turmeric
• fresh basil for garnish
• 4 ounces parmesan cheese for topping

Instructions

Prepare the Ingredients

• Zest the lemon to get about 1 tablespoon of lemon zest, then squeeze to extract the juice.
• Set aside the lemon zest and juice.

Make the Sauce Base

• In a large pan or pot, add cooking cream, lemon juice, turmeric, a vegetable bouillon cube, and half of the lemon zest.
• Bring the mixture to a boil over medium heat.

Cook the Pasta

• Add the pasta directly into the pan.
• Cook according to the package instructions, stirring occasionally.
• If the liquid evaporates too quickly before the pasta is fully cooked, add a small amount of water as needed.
• Continue cooking until the pasta is tender and the sauce has thickened.

Finish and Serve

• Once cooked, remove from heat.
• Top with parmesan cheese.
• Garnish with fresh basil and the remaining lemon zest.
• Serve immediately and enjoy.

Notes

• Select the pot you will use to cook the one-pot lemon pasta, such as a 12-inch-diameter pan, but you can use a larger pot if you prefer.
• Use pasta shapes that fit well in the pan for even cooking.
• Add water gradually if needed to prevent the pasta from drying out.
• For a fully vegan version, use dairy-free Parmesan cheese alternatives.

Nutrition

Serving: 1g | Calories: 556kcal | Carbohydrates: 13g | Protein: 15g | Fat: 51g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 154mg | Sodium: 1195mg | Potassium: 526mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2468IU | Vitamin C: 23mg | Calcium: 438mg | Iron: 2mg

You Might Also Like:

• Kalabasa Squash Pasta
• Roasted Cauliflower Pasta
• One Pot Creamy Miso Mushroom Pasta

Recipes for Every Moment

Want comfort after a tiring day? A plate of creamy vegan lemon pasta is what you need. It's full of fresh flavor and easy to make!

The post Best Vegan Lemon Pasta appeared first on Simply Bakings.

Try pairing it with these soft Strawberry Cookies or fun Oreo Waffles for a sweet baking day.

Why You’ll Love This Recipe

Even if you've never tried this strawberry matcha bread recipe, you can do it with simple ingredients and easy baking steps. It's also healthy because it is vegan and made with fresh ingredients.

Ingredients

Listed below are all the ingredients you will need:

• banana
• granulated sugar
• neutral oil
• oat milk
• matcha powder (latte grade)
• all-purpose flour
• baking powder
• salt
• fresh strawberries
• powdered sugar
• vanilla extract
• water

See the recipe card for quantities.

Instructions

Prepare the Pan and Strawberries

1. Preheat the oven to 375°F (190°C).

2. Grease and line an 8 × 4-inch loaf pan with parchment paper for easy removal.

3. Wash, dry, and chop the strawberries into halves or quarters, depending on size.

4. Toss the strawberries with 1 tablespoon of the flour to help prevent sinking.

Mix the Dry Ingredients

5. In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt.

6. Stir until evenly distributed.

Mix the Wet Ingredients

7. In a large bowl, combine mashed banana, granulated sugar, and oil.

8. Whisk until smooth.

9. Add oat milk and whisk until fully combined.

Make the Batter

10. Add the dry ingredients to the wet ingredients.

11. Stir until just combined. Do not overmix.

12. Gently fold in the strawberries.

Bake the Bread

13. Pour the batter into the prepared loaf pan and level the top.

14. Bake for 40–50 minutes, or until a skewer inserted comes out clean.

15. Let the bread cool in the pan for at least 10 minutes.

16. Transfer to a wire rack and cool completely.

Make the Icing

17. In a bowl, combine chopped strawberries, powdered sugar, and vanilla extract.

18. Mash well or blend until smooth.

19. Add water, 1 teaspoon at a time, until the icing is pourable.

Glaze and Serve

20. Once the bread is completely cool, pour the icing over the top.

21. Let it sit for at least 1 hour to set.

22. Slice and serve.

Substitutions & Variations

• Ingredient Swap
  You can use soy milk, almond milk, or any other non-dairy milk if you don't have oat milk.
  
• Variation
  Use 5 teaspoons of matcha powder for a stronger flavor.
  
• Mistake to Avoid
  Do not overmix the batter, or the bread may turn dense instead of soft.
  
• Storage Tips
  • This bread can be frozen for up to 2 months when wrapped well. Store slices in an airtight container at room temperature for 2–3 days.
  • Keep the icing separate if possible, and add it before serving.

FAQs

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Fool-Proof Strawberry Matcha Bread

Strawberry matcha bread is a soft, moist, and delicious vegan treat with a balance of fresh strawberries, light, earthy matcha, and sweet banana flavor. This is a delicious and unique treat for breakfast, dessert, or snacking!

Course Bread, Breakfast, Snack, Vegan

Cuisine Fusion (Japanese-Filipino)

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Icing Set Time 1 hour hour

Total Time 2 hours hours

Servings 8 -10 servings

Calories 326kcal

Author Lainey

Ingredients

For the Bread:

• ¾ cup mashed banana about 2 medium
• 5 tablespoons granulated sugar
• 4 tablespoons neutral oil such as canola or vegetable oil
• ⅔ cup oat milk
• 1 tablespoon latte-grade matcha powder
• 2 ¼ cups all-purpose flour divided
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 cups fresh strawberries chopped in halves or quarters

For the Icing:

• 1 –2 strawberries chopped
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• water as needed for consistency

Instructions

Prepare the Pan and Strawberries

• Preheat the oven to 375°F (190°C).
• Grease and line an 8 × 4-inch loaf pan with parchment paper for easy removal.
• Wash, dry, and chop the strawberries into halves or quarters, depending on size.
• Toss the strawberries with 1 tablespoon of the flour to help prevent sinking.

Mix the Dry Ingredients

• In a medium bowl, combine the remaining flour, matcha powder, baking powder, and salt.
• Stir until evenly distributed.

Mix the Wet Ingredients

• In a large bowl, combine mashed banana, granulated sugar, and oil. Whisk until smooth.
• Add oat milk and whisk until fully combined.

Make the Batter

• Add the dry ingredients to the wet ingredients.
• Stir until just combined. Do not overmix.
• Gently fold in the strawberries.

Bake the Bread

• Pour the batter into the prepared loaf pan and level the top.
• Bake for 40–50 minutes, or until a skewer inserted comes out clean.
• Let the bread cool in the pan for at least 10 minutes.
• Transfer to a wire rack and cool completely.

Make the Icing

• In a bowl, combine chopped strawberries, powdered sugar, and vanilla extract.
• Mash well or blend until smooth.
• Add water, 1 teaspoon at a time, until the icing is pourable.

Glaze and Serve

• Once the bread is completely cool, pour the icing over the top.
• Let it sit for at least 1 hour to set.
• Slice and serve.

Notes

• Use fresh strawberries for the best results, as frozen ones release too much moisture.
• Perfectly ripe bananas work best for structure and balanced sweetness.
• For a stronger matcha flavor, increase the matcha powder up to 5 teaspoons.
• Any non-dairy milk can be used in place of oat milk.
• Best enjoyed the same day, but can be stored in a sealed container in the refrigerator for up to 2 days.

Nutrition

Serving: 1g | Calories: 326kcal | Carbohydrates: 59g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 315mg | Potassium: 184mg | Fiber: 2g | Sugar: 28g | Vitamin A: 153IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 3mg

You Might Also Like:

• Bibingka Cornbread
• Ube Cheese Pandesal
• Buttermilk Chocolate Bread

Recipes for Every Moment

Craving something cozy? Strawberry Matcha Bread is the soft, flavorful treat you need. No complicated steps or ingredients necessary!

The post Fool-Proof Strawberry Matcha Bread appeared first on Simply Bakings.

Love Japanese recipes? Try my Asian Fusion Strawberry Matcha Bread!

Listed below are all the ingredients you will need:

• white bread
• heavy cream
• powdered sugar
• vanilla sugar or vanilla extract
• orange
• strawberries
• kiwis

See the recipe card for quantities.

Instructions

Whip the Cream

1. In a large bowl, beat heavy cream until soft peaks form.

2. Add powdered sugar and vanilla sugar or vanilla extract.

3. Continue beating until stiff peaks form, and the cream is smooth and fluffy.

Prepare the Fruit

4. Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

5. Spread a layer of whipped cream on one slice of crustless white bread.

6. Arrange the sliced fruits in a neat pattern or line down the center.

7. Add more whipped cream over the fruit.

8. Top with another slice of bread and press gently to seal.

Trim and Cut

9. Carefully trim the edges for a clean finish.

10. Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

11. Wrap each sandwich in plastic wrap.

12. Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

13. Unwrap and serve chilled for a refreshing dessert or light breakfast.

FAQs

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Japanese Fruit Sandwich

This Japanese fruit sandwich is filled with fluffy whipped cream and juicy fruits. Soft crustless bread and vibrant fruit layers make it a refreshing, sweet, and eye-catching treat.

Course Breakfast, No-bake Dessert, Snacks

Cuisine Fusion (Japanese-Filipino)

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 335kcal

Author Lainey

Ingredients

• 8 slices soft white bread crusts removed
• ¾ cup heavy cream (200 ml, 35% fat)
• 2-3 tablespoons powdered sugar (15–25 g) adjusted to taste
• 1 teaspoon vanilla sugar or vanilla extract
• 1 large orange peeled and sliced
• 4-5 strawberries sliced
• 1-2 kiwis peeled and sliced

Instructions

Whip the Cream

• In a large bowl, beat heavy cream until soft peaks form.
• Add powdered sugar and vanilla sugar or vanilla extract.
• Continue beating until stiff peaks form and the cream is smooth and fluffy.

Prepare the Fruit

• Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

• Spread a layer of whipped cream on one slice of crustless white bread.
• Arrange the sliced fruits in a neat pattern or line down the center.
• Add more whipped cream over the fruit.
• Top with another slice of bread and press gently to seal.

Trim and Cut

• Carefully trim the edges for a clean finish.
• Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

• Wrap each sandwich in plastic wrap.
• Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

• Unwrap and serve chilled for a refreshing dessert or light breakfast.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 252mg | Potassium: 205mg | Fiber: 3g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 35mg | Calcium: 156mg | Iron: 2mg

You Might Also Like:

• Fluffy Japanese Pancakes
• Ice Cream Sandwich Cookies
• Best Vegan Fruit Cheesecake

The post Best Japanese Fruit Sandwich appeared first on Simply Bakings.

If you love sweet rice dishes try my classic Biko (Filipino Sweet Sticky Rice).

Why You’ll Love This Recipe

This recipe is naturally dairy-free. It also uses simple pantry ingredients, which makes it beginner-friendly. No baking required. Just soak, steam, and mix!

It's a little chewy, but creamy and soft, too. The coconut milk adds richness, while fresh mango gives bright sweetness.

Mangoes are rich in vitamin C and antioxidants. Coconut cream also provides healthy fats for energy. It’s a dessert that feels indulgent but includes nourishing ingredients.

The Story Behind Filipino Mango Sticky Rice

This dessert shows how much Filipinos love tropical fruits and sticky rice. In the Philippines, mangoes grow a lot. Combining rice and coconut is common in many Filipino sweets. So the dish is both comforting and familiar.

Where Filipino Mango Sticky Rice Comes From

Some believe mango sticky rice was created in Southeast Asia. Filipinos use local fresh ripe mangoes in the dish. Later on, it became a famous Filipino dessert served in celebrations.

When is this Dish Typically Enjoyed?

It's usually served in the summertime when mangoes are harvested. It's also served at fiestas or when gathering with family and friends. It's also a great potluck dessert and merienda.

Ingredients

Listed below are all the ingredients you will need:

• Thai glutinous rice
• Water
• Coconut milk
• Sugar
• Salt
• Ripe mangoes
• Cornstarch (optional)
• Toasted sesame seeds or crushed peanuts (optional)
• Toasted coconut flakes (optional)

See the recipe card for quantities.

Special Tip: Get fresh and healthy ingredients from our partner, Thrive Market! Newbies get 30% off + a free gift with this link!

Instructions

Rinse and Soak the Rice

1. Rinse Thai glutinous rice several times in cold water until the water runs clear.

2. Soak the rice in cold water for at least 4 hours or overnight.

3. Drain completely before steaming.

Set Up the Steamer

4. Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.

5. Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

6. Line a steaming basket with cheesecloth or banana leaves.

7. Spread the drained sticky rice evenly inside. Do not press it down.

8. Cover with a lid or clean kitchen towel.

9. Steam for 25–30 minutes.

10. After 15 minutes, gently flip or stir the rice to cook evenly.

11. Continue steaming for another 10–15 minutes until tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

12. In a saucepan over low heat, combine coconut milk, sugar, and salt.

13. Stir until sugar dissolves. Do not let it boil.

14. Transfer cooked sticky rice to a bowl.

15. Gradually pour the warm coconut mixture over the rice, gently folding to combine.

16. Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

17. In a small saucepan over low heat, combine coconut milk, sugar, and salt.

18. If thickening, dissolve cornstarch in water and stir into the sauce.

19. Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

20. Place a serving of sticky rice on a plate.

21. Arrange mango slices beside the rice.

22. Drizzle with coconut sauce.

23. Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.

24. Serve and enjoy immediately.

Substitutions & Variations

• Ingredient Swap
  If you can't find Thai glutinous rice, you can use any other labelled sticky rice.
  
• Variation
  For a lighter version, try using light coconut milk.
  For a deeper flavor, use brown sugar instead of white.
  
• Mistake to Avoid
  Do not skip soaking the rice. It helps create the perfect soft and chewy texture.
  

Storage Tip

Sticky rice does not freeze well, so store leftovers in the refrigerator for up to 2 days only. Keep mango slices separate from the rice and sauce. Only combine when ready to serve.

FAQs

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Creamy Filipino Mango Sticky Rice

Filipino Mango Sticky Rice is a rich, creamy dessert made with tender glutinous rice soaked in sweet coconut milk and served with juicy ripe mangoes. It’s perfectly sweet, silky, and comforting—an irresistible tropical treat.

Course Dessert

Cuisine Filipino

Prep Time 4 hours hours

Cook Time 30 minutes minutes

Cool Time 15 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 4 servings

Calories 374kcal

Author Lainey

Ingredients

For the Sticky Rice:

• 1 cup Thai glutinous rice also called sticky rice
• Water for soaking and steaming

For the Coconut Sticky Rice Mixture:

• 1 ¼ cups coconut milk full-fat
• ⅓ cup sugar
• ½ teaspoon salt

For the Coconut Sauce:

• ½ cup coconut milk
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 teaspoon cornstarch optional, for thickening
• 1 tablespoon water for dissolving cornstarch, optional

For Serving:

• 2 ripe mangoes peeled and sliced
• 1 tablespoon toasted sesame seeds or crushed peanuts optional
• 1 tablespoon toasted coconut flakes optional

Instructions

Rinse and Soak the Rice

• Rinse Thai glutinous rice several times in cold water until the water runs clear.
• Soak the rice in cold water for at least 4 hours or overnight.
• Drain completely before steaming.

Set Up the Steamer

• Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.
• Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

• Line a steaming basket with cheesecloth or banana leaves.
• Spread the drained sticky rice evenly inside. Do not press it down.
• Cover with a lid or clean kitchen towel.
• Steam for 25–30 minutes.
• After 15 minutes, gently flip or stir the rice to cook evenly.
• Continue steaming for another 10–15 minutes until tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

• In a saucepan over low heat, combine coconut milk, sugar, and salt.
• Stir until sugar dissolves. Do not let it boil.
• Transfer cooked sticky rice to a bowl.
• Gradually pour the warm coconut mixture over the rice, gently folding to combine.
• Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

• In a small saucepan over low heat, combine coconut milk, sugar, and salt.
• If thickening, dissolve cornstarch in water and stir into the sauce.
• Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

• Place a serving of sticky rice on a plate.
• Arrange mango slices beside the rice.
• Drizzle with coconut sauce.
• Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.
• Serve and enjoy immediately.

Notes

• Do not skip soaking the rice—it ensures the perfect sticky texture.
• Do not boil the coconut mixture, as it may separate.
• Best served fresh, but leftovers can be refrigerated for up to 2 days and gently reheated before serving.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 44g | Protein: 3g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 461mg | Potassium: 415mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 4mg

You Might Also Like:

• Rice Coffee
• Garlic Fried Rice
• Rice Krispie Eggs
• Tofu Adobo Rice

Recipes for Every Moment

Craving something tropical? This easy Filipino Mango Sticky Rice recipe will bring you sweet comfort in a short amount of time!

The post Creamy Filipino Mango Sticky Rice appeared first on Simply Bakings.

Try this fun Cookie Pizza or balance things out with fudgy Vegan Pumpkin Brownies, too!

Why You’ll Love This Recipe

This roasted tomato focaccia recipe is vegan, dairy-free, and very forgiving. You don’t need fancy tools or bread experience to get great results. It’s perfect for casual baking days.

Olive oil adds rich flavor and keeps the bread moist. It also helps create the right balance of liquid in the dough, resulting in a soft, airy texture.

Fresh tomatoes and rosemary layered on top of the focaccia make every bite feel rustic and comforting. The aroma alone makes this worth baking!

Ingredients

Listed below are all the ingredients you will need:

• large head of garlic
• olive oil
• all purpose flour
• active dry yeast
• coarse salt
• warm water
• cherry tomatoes or grape tomatoes
• fresh rosemary

See the recipe card for quantities.

I get my ingredients from my trusted partner, Thrive Market. Good news, newbies can get 30% off + a gift with this link!

Instructions

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a tablespoon of olive oil. Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant. Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep them mostly intact.

Activate the Yeast

In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve. Sprinkle the yeast over the mixture and let it sit for 10–15 minutes until foamy.

Make the Dough

Add the remaining flour, olive oil, and coarse salt to the yeast mixture. Mix until a dough forms. Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

First Rise

Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

While the dough rises, halve the tomatoes and finely chop the rosemary. Keep the roasted garlic ready.

Second Rise and Assembly

Add olive oil to a 9x13-inch baking pan and spread evenly. Transfer the dough to the pan, turning it several times to coat it in oil. Gently stretch the dough with your fingers to reach the corners. Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

Heat the oven again to 450°F (230°C). Using oiled fingers, press deep dimples all over the dough. Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.

Sprinkle with rosemary and coarse salt. Bake for 20–25 minutes, until lightly golden brown and firm.

Cool and Serve

Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack. Cool for another 20 minutes before slicing. Slice, serve, and enjoy warm or at room temperature.

Substitutions & Variations

• Ingredient Swap
  If fresh rosemary is not available, dried rosemary can work too.
  
• Variation
  Use bread flour instead of all-purpose flour for a chewier crumb.
  
• Mistake to Avoid
  Don't rush the dough rise! Under-proofed focaccia will bake up dense and dry.
  
• Storage Tips
  • This bread does not freeze well once topped, but plain focaccia can be frozen for up to one month.
  • Store baked focaccia in the fridge for 2–3 days. If adding fresh toppings later, keep wet ingredients separate from the bread and combine before serving.

FAQs

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Best Roasted Tomato Focaccia

This roasted tomato focaccia is soft, airy, and generously infused with olive oil, roasted garlic, and fresh tomatoes. It’s a flavorful vegan bread that’s perfect as an appetizer, snack, or side for soups and salads.

Course Appetizer, Bread, Side Dish, Snack

Cuisine Fusion (Italian-Filipino)

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 12 servings

Calories 208kcal

Author Lainey

Ingredients

For the Roasted Garlic:

• 1 garlic (80g)
• 1 tablespoon olive oil (15ml)

For the Dough:

• 3 ½ cups all-purpose flour (420g)
• 2 ¼ teaspoons active dry yeast (7g)
• 2 tablespoons olive oil 30ml
• 1 ½ teaspoons coarse salt (9g)
• 1 ⅓ cups warm water

For the Topping:

• ¼ cup olive oil (60ml)
• 4 oz cherry or grape tomatoes halved (115g)
• 2 sprigs fresh rosemary finely chopped (1 tbsp/4g)
• ½ teaspoon coarse salt (3g)

Instructions

Roast the Garlic

• Preheat the oven to 400°F (200°C).
• Cut the top off the head of garlic and drizzle with olive oil.
• Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant.
• Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep mostly intact.

Activate the Yeast

• In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve.
• Sprinkle the yeast over the mixture and let sit for 10–15 minutes until foamy.

Make the Dough

• Add the remaining flour, olive oil, and coarse salt to the yeast mixture.
• Mix until a dough forms.
• Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

First Rise

• Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
• Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

• While the dough rises, halve the tomatoes and finely chop the rosemary.
• Keep the roasted garlic ready.

Second Rise and Assembly

• Add olive oil to a 9x13-inch baking pan and spread evenly.
• Transfer the dough to the pan, turning it several times to coat in oil.
• Gently stretch the dough with your fingers to reach the corners.
• Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

• Heat the oven again to 450°F (230°C).
• Using oiled fingers, press deep dimples all over the dough.
• Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.
• Sprinkle with rosemary and coarse salt.
• Bake for 20–25 minutes, until lightly golden brown and firm.

Cool and Serve

• Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack.
• Cool for another 20 minutes before slicing.
• Slice, serve, and enjoy warm or at room temperature.

Video

Notes

• Best enjoyed the same day.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat briefly in the oven for best texture before serving.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 391mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg

You Might Also Like:

• Tofu Katsu
• Bibingka Cornbread
• Brownie Cookies

Recipes for Every Moment

Having friends over and wanting something impressive? Roasted Tomato Focaccia is easy to prep and perfect for sharing with dips or pasta.

The post Best Roasted Tomato Focaccia appeared first on Simply Bakings.