Focaccia makes the perfect sandwiches with its soft inside and crusty, beautiful outer layer. You will be amazed at this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich.
Sandwiches are sometimes underrated. However, you can rest assured that this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich is nothing that should be underrated.
We know it may sound simple – bread, broccoli, and mozzarella. But the flavor that is in the throughout this dish is out of the world. You may not think this combination would be worth anything writing home about, but once you give it a try, you will be shocked at how something so easy could be so good.
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No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich INGREDIENTS:
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich:
For the Focaccia
- Flour – we are using all purpose flour for this recipe for ease of access
- Instant Yeast – this helps our dough rise faster than other forms of yeast
- Vegan Cane Sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- Olive Oil – this Italian bread is made with oil to give it it’s texture, especially the crisp outside and soft inside texture
- Rosemary – the fresh herb gives so much flavor to the dish
- Broccoli – Besides our focaccia this is the star of our dish!
- Shallot – have a muted onion flavor with a hint of garlic and a hint of sweetness to make this dish taste so great
- Seasonings – this unique blend of spices is key to perfecting our sandwich. They all have a role so we recommend sticking to the list.
- Vegan Mozzarella – in the photos we are use Miyokos vegan mozzarella wheel
SUBSTITUTIONS AND VARIATIONS:
- Flour – bread flour could also be used in this recipe with no other changes made
- Yeast – active dry yeast can also be used in the same quantity; however, it may take longer to rise. make sure you allow it to double in size before moving to the next step
- Vegan Cane Sugar – You can sub agave, maple syrup, date sugar/syrup or coconut sugar
- Rosemary – you can try other herbs too like oregano or thyme
- Broccoli – Cauliflower could be switched for the broccoli or just use the focaccia bread for your favorite sandwich
- Shallot – yellow or sweet onions can be used also
- Vegan Mozzarella – you can try vegan cheddar, gouda, provolone or other vegan cheese that you love
Frequently Asked Questions:
We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work. We even say to use all=purpose flour for ease of use.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
We cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough.
Yes! You sure can!
For your dough, once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to 3 days or your can place, wrapped tightly, in the freezer for up to 3 months.
We do not recommend making entire sandwiches with broccoli on them ahead of time.
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, make sure you are use a safe for your vegan cheese.
What other vegan sandwich ideas could I make?
- Vegan Pulled Chicken Sandwiches
- Vegan Sausage and Peppers Sandwiches
- Copycat Chick-fil-a Vegan Chicken Biscuit
- Vegan Chopped Cheese Sandwich
- Vegan Fish Sandwich
- The Best Vegan Black Bean Burger
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No Knead Rosemary Focaccia Broccoli and Mozzarella Sandwich
For the Focaccia
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 2 tbsp vegan cane sugar (sub for agave or maple syrup – if subbing add to wet ingredients)
- 2 tsp salt
- 1 1/2 cups water
- 1/2 cup olive oil, divided
- 2 sprigs fresh rosemary
- 1-2 tsp thick salt, more or less to taste
For the Broccoli Filling
- 1 head broccoli, cut into bit sized pieces
- 2 tsp olive oil
- 1 shallot, thinly sliced (or half of a sweet onion)
- 1/2 lemon, juiced
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp red pepper flakes, more or less to taste
- 1/2 tsp sea salt, more to taste
- 1/2 tsp fresh cracked black pepper, more to taste
- 8 oz vegan mozzarella, more to taste
- tomato slices
- any additional toppings
For the Focaccia
- In a large bowl, whisk together 3 1/2 cups flour, yeast, sugar and salt.
- Add in the water and 1/4 cup olive oil. Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- When ready, add 2 tablespoons olive oil to to a 10×15 baking tray (like a jelly roll pan). Spread and stretch the dough to fill the tray.
- Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 25-45 minutes.
- Once doubled, add another 2 tablespoons oil over the top.
- Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
- Sprinkle rosemary and salt across the top.
- Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.
For the Broccoli
- While the bread is cooking, bring a large pot of water to a boil.
- Add broccoli and cook for 6-8 minutes. Drain and run cold water over to stop cooking.
- In a large skillet, add oil over medium heat. Once hot, add in shallot slices. Saute for 15-20 minutes, stirring often so it doesn't burn. Cook until caramelized.
- Add in broccoli to skillet, stir together. Then add in lemon juice, soy sauce, garlic powder, onion powder, red pepper flakes, salt and pepper. Stir together well and cook for and additional 3-4 minutes or until heated throughout.
- Cut bread into sandwich size pieces and then layer with broccoli mixture, vegan mozzarella, and any additional toppings you desire.
- Leftover focaccia may be store in an air tight container on the counter, while broccoli mixture should be stored in the fridge. Do not prep extra sandwiches ahead of time. Fresh focaccia should be eaten or frozen within 3 days.
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