Vegan Focaccia Bread is a delightful Italian classic that combines simplicity with robust flavors. This soft, fluffy bread is known for its airy interior and slightly crispy exterior, making it a versatile option for a variety of meals. Whether you enjoy it as an appetizer, a side dish, or the base for sandwiches, focaccia is loved for its rustic charm and adaptability.
What sets focaccia apart is its characteristic dimpled surface, created by pressing into the dough with your fingers. These indentations serve both a practical and aesthetic purpose, allowing olive oil to pool and infuse the bread with richness while creating a visual texture. A sprinkling of flaky sea salt, fresh rosemary, and optional toppings like cherry tomatoes, olives, or caramelized onions enhance its flavor, making every bite irresistible.
This vegan version of focaccia is free of dairy and eggs, relying on olive oil and simple ingredients to achieve its classic taste and texture. The olive oil not only adds depth but also helps create the golden, crisp crust that focaccia is famous for. Its preparation involves two rises to allow the dough to develop its structure and flavor, but the process is straightforward, making it accessible even for beginner bakers.
Whether served warm out of the oven or enjoyed the next day, vegan focaccia bread pairs beautifully with dips like hummus, olive tapenade, or even a simple mix of olive oil and balsamic vinegar. Its versatility and easy preparation make it a perfect choice for gatherings, casual dinners, or as an accompaniment to soups and salads.
vegan-focaccia-bread
Ingredients
For the dough:
- 3 ¾ cups (450 g) all-purpose flour
- 1 ½ tsp salt
- 2 tsp sugar (optional, for a touch of sweetness)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups (360 ml) warm water (110°F/45°C)
- ¼ cup (60 ml) olive oil
For the topping:
- 2–3 tbsp olive oil
- 2–3 sprigs fresh rosemary (or your favorite herbs: thyme, oregano, etc.)
- Flaky sea salt (to taste)
- Optional: Cherry tomatoes, olives, garlic, or caramelized onions for added flavor
Instructions
- Activate the yeast:
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- Prepare the dough:
- In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–7 minutes) until smooth and elastic.
- First rise:
- Lightly oil a bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let it rise for 1–1.5 hours in a warm spot until doubled in size.
- Prepare the baking pan:
- Generously oil a 9×13-inch baking pan (or use parchment paper). Transfer the risen dough into the pan and gently stretch it to fit. Let it rest for 10–15 minutes to relax.
- Second rise:
- Dimple the dough with your fingers to create those classic focaccia indentations. Drizzle olive oil over the surface and sprinkle with flaky sea salt and your chosen toppings. Cover and let rise for another 30–45 minutes.
- Bake:
- Preheat your oven to 425°F (220°C). Bake the focaccia for 20–25 minutes, or until golden brown.
- Cool and serve:
- Allow the focaccia to cool slightly before slicing. Enjoy on its own, dipped in olive oil and balsamic vinegar, or as a base for your favorite toppings.
