Lemon Rosemary Focaccia Bread made with Laura® Soybeans Soymilk

JUNE Laura® Soybean Bread Recipe
Lemon Rosemary Focaccia Bread made with Laura® Soybeans Soymilk

Thanks to Diane Fitton for developing and photographing this delicious recipe.

Focaccia is already a joy to bake—airy, golden, and richly olive-oiled—but swapping in soymilk for water takes it to another level. Soymilk brings just enough natural sugars and fats to encourage deeper browning and a slightly more tender, pillowy crumb. It adds a touch of protein too, offering light structural support without toughening the dough. There’s even a mild emulsifying effect that helps the dough hold together and rise evenly. The result? A focaccia that’s still classic in taste, but with a softer, richer bite that makes it hard to stop at just one piece.

INGREDIENTS

For Preferment

120g bread flour
80g water (about 78 degrees) 1g instant yeast (large pinch)

For Dough

280g bread flour
100g water
120g soymilk made from NONGMO Laura® Soybeans

unsweetened, plain, room temperature (microwave 15 seconds if refrigerated) 8g salt

16g olive oil
8g brown sugar
Zest of 1 lemon
1 1⁄2 – 2 tbsp fresh rosemary, rinsed, patted dry, chopped (reserve 1 tbsp for topping)

ADDITIONAL INGREDIENTS

8g olive oil for pan and drizzling
Flaky or coarse sea salt (optional for topping)

DIRECTIONS

1.Build Preferment (Starter) Overnight

In a small 2-3 cup glass bowl, mix 120g bread flour, 80g water, and pinch (about 1g) instant yeast. Use a rubber spatula to stir until fully combined. The dough will be stiff. Cover with plate or plastic wrap, and let ferment at room temperature for 12–16 hours, or until bubbly and expanded.

2. Mix Dough (Next Morning)

In a large mixing bowl, combine in this order: 100g water, all the preferment (torn into small chunks), 120g soymilk, 16g olive oil, 280g bread flour, brown sugar, salt, chopped rosemary, and lemon zest.
Mix by hand (8-10 minutes) or in a mixer (5-6 minutes) until dough is smooth. This is a wet, sticky dough. Resist the temptation to add more flour.

3. First Rise (Bulk Fermentation)

Use a large rubber spatula or wet fingers to scoop all the dough in a large oiled bowl. Cover and let rise at room temperature until doubled in size. Depending on the kitchen temperature, this can take 2 – 4 hours or longer. The ideal dough rising kitchen temperature is 74 – 76 degrees.
(Optional: stretch and fold after an hour for better structure.)

4. Shape Dough

Generously oil your choice of pan. If your pan is non-stick, use oiled parchment paper. 9×13 inch rectangular pan – thinner focaccia, crisp edges
8×12 inch rectangular pan – slightly thicker, more pillowy focaccia
11-12 inch round – good balance thickness and crispness

10 inch round – taller, more bread-like focaccia

Using a large rubber spatula, gently turn out the dough into the pan. With wet hands, stretch the dough out toward the edges of pan. If dough begins to resist, cover with towel, let dough relax 20-30 minutes, and gently continue to stretch dough to edges of pan.

5. Second Rise (Proof)

Cover pan with clean towel. Let rise again for about 1 – 2 hours, or until puffy and relaxed in the pan. Preheat your oven to 425°F during this time.

6. Bake – Preheat 425°F Middle Rack

Before baking, mix olive oil with extra rosemary. Dimple dough with your fingers to bottom of pan and distribute rosemary oil evenly. Sprinkle with flaky seat salt, if desired, and let rest for an additional 15 minutes.

Bake for 20–25 minutes, or until golden brown and slightly crisp on top. Let cool slightly, then enjoy warm!