Vegan Focaccia bread is a delicious and easy homemade bread recipe that will impress your friends and family. Full of flavor and the perfect side dish to accompany your favorite salad or pasta. This version tastes like the original that’s completely vegan.
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I love, love, love freshly made bread! This vegan focaccia bread is one of the easiest homemade bread recipe you’ll ever make. It’s perfect as-is or you can add a small amount of balsamic reduction to take this bread to the next level.
I topped this bread with some garden fresh cherry tomatoes and fresh Rosemay because let’s be honest, garden fresh veggies and herbs are the best!
You won’t believe how easy this is to make. If you’re short on time, you can make the dough ahead of time and follow the overnight/fridge directions I’ve added below!
Table of contents
Ingredients to Make Vegan Focaccia
You need only a handful of ingredients to make this delicious vegan focaccia. If you have fresh Rosemary and tomatoes in the garden this is a perfect recipe to use! Here’s everything you’ll need:
- Flour
- Sugar
- Yeast
- Olive oil
- Vegan butter
- Salt
- Fresh Rosemary
- Cherry tomaotes – you can sub Roma tomatoes.
How to Make Vegan Focaccia
You won’t believe how easy this is to make! Follow the directions below and don’t forget to check out the printable recipe card below!
- In a large mixing bowl combine the warm water, yeast, sugar, and 2 tbsp olive oil. Allow the yeast to proof by letting it sit for about 5 minutes. You’ll see bubbles for foam form.
- Add in 2 cups of flour and 1 tsp of salt. Stir until well combined. The dough will be sticky.
- Knead in the rest of the flour until the dough isn’t sticking to your hands. If you’re using a mixer, knead until the dough isn’t sticking to the sides of the bowl.
- Grease a 9×11 baking dish with the tbsp of vegan butter then drizzle 1 tbsp of olive oil.
- Add the prepared dough to the baking dish. Cover and allow to rise for about 90 minutes or until the dough has doubled in size and covered the bottom of the baking dish.
- Preheat the oven to 425.
- Slice the cherry tomatoes in half and press them into the dough. Sprinkle the Rosemary over top, and then add the remaining salt over top.
- Bake at 425 degrees F for 15-20 minutes or until the top is golden brown.
FAQs
Yes! Follow the directions through to the first rise and place the dough fridge overnight. When you’re ready to bake this, remove the baking dish from the fridge and allow the dough to come to room temperature. Then add your toppings and bake per normal instructions.
Cover and store at room temperature for up to 3 days. Warm the bread in the oven at 200 degrees for about 8 minutes.
Yes! You can add olives, vegan parmesan, and some balsamic reduction. You can also leave them off, just be sure to add the oil and salt on top, it really makes it taste delicious!
Focaccia uses more yeast than pizza dough does. For this recipe I use 1 tablespoon or 2 packets of dry active yeast.
Other comfy vegan recipes
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Vegan Focaccia
Ingredients
- 1 1/2 cup warm water 110 degrees F
- 1 tbsp yeast or 2 packets
- 1 tbsp sugar
- 1/3 cup olive oil divided
- 3 cups flour *see notes
- 10 cherry tomatoes *see notes
- 2 tbsp fresh Rosemary
- 2 tsp salt divided
- 1 tbsp vegan butter
Instructions
- In a large mixing bowl combine the warm water, yeast, sugar, and 2 tbsp olive oil. Allow the yeast to proof by letting it sit for about 5 minutes. You'll see bubbles for foam form.1 1/2 cup warm water, 1 tbsp yeast, 1 tbsp sugar, 1/3 cup olive oil
- Add in 2 cups of flour and 1 tsp of salt. Stir until well combined. The dough will be sticky.3 cups flour, 2 tsp salt
- Knead in the rest of the flour until the dough isn't sticking to your hands. If you're using a mixer, knead until the dough isn't sticking to the sides of the bowl.3 cups flour
- Grease a 9×11 baking dish with the tbsp of vegan butter then drizzle 1 tbsp of olive oil.1 tbsp vegan butter, 1/3 cup olive oil
- Add the prepared dough to the baking dish. Cover and allow to rise for about 90 minutes or until the dough has doubled in size and covered the bottom of the baking dish.
- Preheat the oven to 425.
- Slice the cherry tomatoes in half and press them into the dough. Sprinkle the Rosemary over top, and then add the remaining salt over top.10 cherry tomatoes, 2 tbsp fresh Rosemary, 2 tsp salt
- Bake at 425 degrees F for 15-20 minutes or until the top is golden brown.
Notes
Nutrition
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