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Vegan focaccia stacked up on a blue plate.
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4.98 from 38 votes

Vegan Focaccia

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.
Prep Time5 minutes
Cook Time20 minutes
Rise Time1 hour
Total Time1 hour 25 minutes
Course: Appetizer, Side
Cuisine: Italian-Inspired, Vegan
Diet: Vegan
Servings: 12
Calories: 199kcal

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 9x13 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 9x13 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

  1. Instant yeast - is also known as rapid rise yeast.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Freezing: You can also wrap it in plastic wrap and then foil and freeze it for up to 1 month.

Nutrition

Serving: 1Serve | Calories: 199kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 204mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg