This Vegan Cheesy Focaccia in a Pan is a delightful twist on the traditional Italian bread, and it’s perfect for those who want to enjoy focaccia without turning on the oven. Making focaccia in a skillet on the stovetop is not only quicker but also creates a beautifully crispy crust, with a soft, pillowy inside. The key to this recipe is the combination of olive oil and a well-seasoned dough, which gives the bread its signature texture and flavor. Instead of traditional dairy cheese, a mix of vegan mozzarella and nutritional yeast is used to create that rich, cheesy flavor and meltiness. This makes the focaccia completely plant-based but still indulgent and satisfying.
The dough for this focaccia is simple to prepare, using basic pantry ingredients like flour, yeast, water, and olive oil. Once you mix and knead the dough, the real magic happens during the rise. As the dough rests, the yeast works its magic, creating bubbles that give the focaccia its airy texture. The dough doesn’t need to rise for hours — a quick 1-hour proofing will do. When it’s ready, the dough is stretched into the pan and topped with the vegan cheese mixture, which melts beautifully during cooking, giving the focaccia that oozy, cheesy interior everyone craves. Adding garlic powder and dried herbs to the dough and cheese mixture brings layers of flavor that elevate this simple bread into something truly special.
Cooking the focaccia on the stovetop in a heavy-bottomed skillet is the secret to achieving a crispy, golden-brown crust. The heat is carefully controlled, so the bottom gets crispy without burning, while the top remains soft and cheesy. The key is to cover the pan while cooking, which traps the heat and helps the cheese melt properly without overcooking the dough. If you’re worried about flipping the focaccia halfway through, don’t be — it’s a simple process that gives the focaccia an even, golden color on both sides. A quick flip ensures you get a nice crunch on both the top and bottom, while the inside stays fluffy and cheesy.
This recipe is not only great as a snack or appetizer but also as a full meal when paired with a salad or used for making sandwiches. It’s a perfect dish to share with friends and family, and everyone will be amazed by how delicious and satisfying it is, especially for a vegan recipe. You can experiment with different vegan cheeses and toppings, such as fresh rosemary, olives, or even roasted tomatoes, to customize it to your taste. Whether you’re a seasoned vegan or just looking to try something new, this cheesy focaccia is sure to become a favorite in your recipe rotation.
Vegan Cheesy Focaccia in a Pan
Ingredients:
For the dough:
- 1 1/2 cups warm water (about 110°F or 45°C)
- 2 tsp active dry yeast
- 1 tbsp sugar (or maple syrup)
- 3 1/2 cups all-purpose flour (or bread flour for a chewier texture)
- 1 tsp salt
- 2 tbsp olive oil (plus extra for greasing)
- 1 tsp garlic powder (optional, for added flavor)
- 1 tsp dried oregano (optional)
For the vegan cheese filling:
- 1/4 cup nutritional yeast
- 1/2 cup shredded vegan mozzarella cheese (store-bought or homemade)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional for smoky flavor)
- Fresh herbs for topping (rosemary, thyme, or oregano)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy.
2. Prepare the Dough:
- In a large mixing bowl, whisk together the flour, salt, garlic powder (if using), and dried oregano (if using).
- Add the activated yeast mixture and olive oil to the dry ingredients.
- Mix until the dough begins to come together, then knead on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
- If the dough is too sticky, add a little more flour as needed. If it’s too dry, add a tablespoon of water at a time.
3. Let the Dough Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the dough in oil.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rise for 1 hour, or until doubled in size.
4. Prepare the Vegan Cheese Mixture:
- While the dough is rising, mix together the nutritional yeast, shredded vegan cheese, olive oil, garlic powder, and smoked paprika in a small bowl. Set aside.
5. Shape the Focaccia:
- After the dough has risen, punch it down to release any air bubbles.
- Grease a large, heavy-bottomed skillet or frying pan (about 10-12 inches in diameter) with olive oil.
- Place the dough in the pan and gently stretch and press it out to fit the pan. If the dough is resistant, let it rest for a few minutes and then continue stretching.
6. Add the Cheese:
- Spread the vegan cheese mixture evenly over the surface of the dough. You can either mix it into the dough or leave it on top for a more cheesy finish.
- Optionally, sprinkle some extra rosemary, thyme, or other fresh herbs on top for added flavor.
7. Cook the Focaccia:
- Cover the pan with a lid or foil and cook the focaccia over medium-low heat for 25-30 minutes.
- After 20 minutes, check the bottom of the focaccia. It should be golden and crispy. If needed, flip the focaccia (like a pancake) and cook for another 5-10 minutes to ensure both sides are golden and the cheese is melted.
8. Serve:
- Once cooked, remove the focaccia from the pan and let it cool slightly on a cutting board.
- Slice and serve warm. Enjoy it on its own, with some balsamic vinegar and olive oil for dipping, or as a sandwich base!
Tips:
- Vegan cheese: You can use any type of vegan mozzarella or cheddar, or even a combination. Homemade cashew cheese can also work as a filling if you prefer something non-processed.
- Toppings: You can also top the focaccia with olives, sun-dried tomatoes, or caramelized onions for added flavor.
- No pan? If you don’t have a large pan, you can cook the dough in smaller batches in a smaller pan. Just reduce cooking times accordingly.
Enjoy your cheesy, crispy, and soft focaccia!
