This delicious homemade vegan focaccia bread recipe is so easy to make. Topped with fresh rosemary, sea salt and olive oil it’s the best ever.
If you love making homemade bread and LOVE an easy recipe then this vegan focaccia recipe will be your new favorite.
It’s extremely easy to make. There is no kneading involved and just very little work altogether. And you get the most delicious focaccia that will seriously rival any restaurant or bakery out there.
We decided to go with sea salt, olive oil and fresh rosemary for the flavorings in this homemade focaccia recipe but it’s very customizable. You can easily add your own favorite flavorings to this or just make it slightly differently every time.
And if you love super easy no-knead bread recipes then you’ll also love our vegan soda bread and vegan beer bread.
What You’ll Need To Make This Focaccia:
Ingredient Notes
- Warm water – the water should be warm but not hot. I usually just feel the water temperature and as long as it’s warm to the touch (not hot) then I go ahead. But if you want to be more precise you can use an instant read thermometer, the water should be 110 – 115°F.
- Fresh rosemary – is sprinkled over the top of the focaccia before baking. You could also use dried rosemary. Or you could use something different altogether!
- Instant yeast – is also known as rapid rise yeast.
- Vegan butter – is just to grease the bottom of your dish. We grease the dish generously with vegan butter and then drizzle on olive oil and the baked bread absorbs all the flavor and also gets a very crispy crust on the bottom that is totally delicious.
How To Make Vegan Focaccia
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Grease a 9×13 oven safe dish with vegan butter. Drizzle olive oil over the bottom of the greased dish.
- Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together.
- Add warm water and olive oil and mix into a shaggy dough.
- Transfer the dough to the prepared 9×13 baking dish. Just tip the dough out into the dish, don’t try and spread it or anything, just let it sit in the dish however it lands.
- Cover the dough and let it rise for 1 hour.
- After 1 hour you’ll see that the dough will have risen and spread out in the dish.
- Dip your fingers in olive oil (to prevent them sticking) and then use your fingers to press holes all over the dough.
- Sprinkle fresh rosemary and sea salt on top of the dough and drizzle olive oil.
- Bake at 425°F for 20 minutes until beautifully golden on top.
- You can slice and serve directly in the dish, or you can remove the focaccia from the baking dish and cut into squares.
- Serve fresh and warm from the oven.
Customize With Your Favorite Toppings
This vegan focaccia is wonderfully customizable.
Other options that you could add to the top of this focaccia before baking are crushed garlic, sun dried tomatoes, olives, cherry tomatoes, thyme, oregano, fresh basil or parsley.
Serving Suggestions
This focaccia bread is best served fresh and warm from the oven with olive oil and balsamic vinegar for dipping. It’s so delicious you’ll have to hold back so that you leave space for dinner!
It’s also fantastic served alongside your main course, perfect for dipping up any leftover sauce in the bottom of a bowl of vegan alfredo. It’s also fantastic to dip into soup, we loved this focaccia alongside a bowl of vegan tomato basil soup.
Gluten-Free
If you want to make this vegan focaccia gluten-free then the best option would be to replace the regular flour with a gluten-free all purpose flour blend. You can also check out this gluten-free focaccia recipe from Jessica In The Kitchen.
Storing Tips
Focaccia is at its best when it’s freshly baked and warm from the oven. But it will keep a few days in an airtight container.
You can also wrap it in plastic wrap and then foil and freeze it for up to 1 month.
More Vegan Bread Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Focaccia
Ingredients
- 1-2 Tablespoons Vegan Butter
- 6 Tablespoons Olive Oil Extra Virgin, Divided
- 3 ⅓ cups All Purpose Flour (416g)
- 1 Packet Instant Yeast 2 ¼ teaspoons
- 1 ½ teaspoons White Granulated Sugar
- 1 teaspoon Salt
- 1 ⅔ cups Warm Water (400ml) 110-115°F
- Sea Salt
- Fresh Rosemary
Instructions
- Grease a 9×13 oven safe dish with vegan butter. Drizzle 2 tablespoons of olive oil over the bottom of the greased dish.
- Add all purpose flour, instant yeast, sugar and salt to a mixing bowl and mix together.
- Add warm water and 2 tablespoons of olive oil and mix into a shaggy dough.
- Transfer the dough to the prepared 9×13 baking dish. Just tip the dough out into the dish, don't try and spread it or anything, just let it sit in the dish however it lands.
- Cover the dough and let it rise for 1 hour.
- After 1 hour you'll see that the dough will have risen and spread out in the dish.
- Preheat the oven to 425°F (220°C).
- Dip your fingers in olive oil (to prevent them sticking) and then use your fingers to press holes all over the dough.
- Sprinkle fresh rosemary and sea salt on top of the dough and drizzle the remaining 2 tablespoons of olive oil over the top.
- Bake for 20 minutes until beautifully golden on top.
- You can slice and serve directly in the dish, or you can remove the focaccia from the baking dish and cut into squares.
- Serve fresh and warm from the oven.
Notes
- Instant yeast – is also known as rapid rise yeast.
- Warm water – the water should be warm but not hot. I usually just feel the water temperature and as long as it’s warm to the touch (not hot) then I go ahead. But if you want to be more precise you can use an instant read thermometer, the water should be 110 – 115°F.
- Fresh rosemary – is sprinkled over the top of the focaccia before baking. You could also use dried rosemary. Or you could use something different altogether!
- Gluten-free: If you want to make this vegan focaccia gluten-free then the best option would be to replace the regular flour with a gluten-free all purpose flour blend.
- Storing: Focaccia is at its best when it’s freshly baked and warm from the oven. But it will keep a few days in an airtight container.
- Freezing: You can also wrap it in plastic wrap and then foil and freeze it for up to 1 month.
Delicious but unfortunately my bread ended up very dense! I added the water in to the dry yeast before adding the rest of the dry ingredients so I’m hoping next time I make this it’ll work.
Hi Bex, I would also check your flour measurement. If you accidentally use too much flour it will result in a dense bread, I recommend weighing your flour for the best results.
This is my go to bread – I make it so often! Thanks so much 🙂
Fantastic! Thanks for the great review Sophie!
This is the first time I’ve ever written a comment on a cooking blog (although I find them quite useful). I’m posting to say THIS RECIPE ROCKS. I’m not a skilled bread maker, and my execution deviated a little from the recipe, and yet thanks to it, I made some totally awesome bread! Thank you so much!! Amazing. Fellow readers, please don’t hesitate to try it! My modifications: (1) I proofed it twice because the first time, the dough rose so much it reached the Saran Wrap that I was using to cover it, so I had to scrape it off and try again (oops); (2) I used dry herbs (Italian seasoning and salt)—apply liberally, as they don’t pack as much punch as fresh herbs; (3) I used parchment paper and olive oil to grease the pan, rather than vegan butter (to pinch some pennies). We couldn’t stop eating it when I made it this weekend. So now it’s Tuesday and I’m preparing to make it again! Thank you for this outstanding recipe.
Awesome! So happy to hear it came out great! Thanks so much for the wonderful review.
This was really wonderful, and the batch is big enough to enjoy two days in a row. I made it first with Bisquick- was all I had, it was super thick and did taste good but then I went and bought flour and got to enjoy it the way it was intended, and of course we really liked it! I added cherry tomatoes, garlic cloves, olives, fresh basil and nooch to the top along with what it called for. Super beautiful bread and held up perfectly! Thank you!
Fantastic! Thanks for sharing Jennifer!
This is the best focaccia I’ve ever eaten! The recipe is so easy and it turns out so well!
Yay! Thanks Savannah!
Great recipe! Used 2 cups whole wheat flour and the rest all-purpose. Absolutely delicious and so easy!
It looks so yummy! Could this recipe be made oil-free?
Hi Ella, I’m not sure, I haven’t tried that. You could try replacing the oil that goes into the dough with vegetable stock (for flavor) and then just spray your dish well with non-stick spray instead of the oil/butter and see how it goes.
I love this recipe! I’ve made it twice in the past two days! It’s super easy and delicious.
Thanks so much Koko!
I make this recipe ALL THE TIME. It’s our favorite in our house and we love it. Thank you for this recipe.
Awesome! Thanks so much Tanya!
Second time I’ve made this focaccia after losing my fool proof no kneading recipe. Voted 10/10 and even better the second time round. This time I used extra olive oil in the mix and a little extra salt and brown sugar. Far superior to another recipe I tried from a famous chef which after all the kneading I did the focaccia turned out surprisingly dry and bland. Bakes really fast too in my oven, golden brown in 10 minutes!
Thank you. 🙂
So glad it was a success! Thanks so much for the wonderful review!
Hi Alison, I’m looking forward to making this! I was wondering if substituting brown sugar for the white sugar would make a big difference? Or if I should use a different substitute?
Brown sugar will be fine!
Can it be made without yeast? Also sugar?
You could leave off the sugar I think, but not the yeast. For a yeast free bread try our vegan soda bread.
‘Ooh! I love this focaccia! This is a must do recipe…and ever so simple.
Looks great, Alison. Would Spelt flour be okay, and how about sourdough starter to either fully or partly replace the yeast?
What do you think?
Cheers, Allan.
PS. Love your stuff in Brisbane Australia 🙂
Hi Allan, I actually think that spelt flour could work out great! Let us know how it goes if you try it! I’m not sure about replacing the yeast with sourdough starter, but I think if you’re in the mood to experiment it could work, but it’s not something I’ve tried myself. And thanks so much, so glad you’re enjoying the recipes! 🙂
I’m curious if this recipe can be done in a bread machine? Please let me know!
I don’t think so! Especially because there is no kneading required and it would actually be detrimental to the texture.