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.
Amazing! this was my first time ever baking bread; it was so easy and straightforward. The result exceeded my expectations! I left it in the oven for a few minutes longer so it got a nice crisp outside and drizzled a generous amount of olive oil on top. Thank you!
Made this a few times in the past few years now. So good and easy to make. Always a hit!
Awesome! Thanks so much Randi!
A recipe that’s definitely a “keeper”. It’s very easy to make and so good to eat. I make it often and everyone I serve it to loves it.
Awesome! Thanks so much Louise!
This recipe is a “keeper”. It is so easy to make and sooooo good to eat. I make this for my vegan sister-in-law and when I tasted it, I make it for myself as well. You “gotta” try this.