Fluffy vegan focaccia

5 INGREDIENTS • 5 STEPS • 1HR 30MIN

Fluffy vegan focaccia

Recipe
Use our fuss-free ciabatta and focaccia mix to make this Italian-inspired bread that stars our Plant Kitchen pesto, sundried tomatoes and roasted peppers.
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Use our fuss-free ciabatta and focaccia mix to make this Italian-inspired bread that stars our Plant Kitchen pesto, sundried tomatoes and roasted peppers.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
1
1 pack
(500 g)
M&S focaccia and ciabatta bread mix
400 ml
olive oil
1 tbsp
M&S Plant Kitchen vegan basil pesto
2 tbsp
sundried tomatoes, finely chopped
1 tbsp
M&S marinated grilled peppers, finely chopped

Nutrition per serving

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Calories
4562kcal
Fat
411.2 g
Saturates
55.6 g
Sugars
11.7 g
Salt
2943.7 mg
Love This Recipe?
Add to plan
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Fluffy vegan focaccia
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Pour the mix (1 pack) into a bowl, add 400ml water and combine to make a sticky dough.
step 2
Add half of the olive oil (200 ml) to a clean bowl. Tip in the dough, cover and leave to rest for 1 hour.
step 3
Fold the dough 4 times and cover. Repeat this process 3 more times, resting for an our between each, adding the rest of the olive oil (200 ml) as you go to stop it sticking. Preheat the oven to 220°C/200°C fan/gas mark 7.
step 4
Place the dough in a 30 x 20cm tray greased with olive oil and push into the corners. Use your fingertips to make deep holes in the dough.
step 5
Spoon blobs of pesto (1 tbsp), then scatter over the tomatoes (2 tbsp) and peppers (1 tbsp). Bake for 20 minutes, until golden brown, then cool on a wire rack.
step 5 Spoon blobs of pesto (1 tbsp), then scatter over the tomatoes (2 tbsp) and peppers (1 tbsp). Bake for 20 minutes, until golden brown, then cool on a wire rack.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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