Publised on 27/06/2024. Last Updated on 23/08/2024 by Richard
A classic vegan focaccia recipe that's crispy on the outside, fluffy on the inside and studded with fresh tomatoes, olives and herbs.
Alright, folks, get ready to have your socks knocked off by the best vegan focaccia in town! Imagine pulling a freshly baked vegan focaccia out of the oven, its golden brown surface studded with juicy cherry tomatoes, fragrant fresh rosemary, and a sprinkle of sea salt that’s basically begging to be devoured. This easy vegan focaccia recipe is your ticket to impressing your mates with minimal effort. Plus, it's a stellar way to enjoy homemade bread without needing a PhD in baking. So, tie up your apron strings, and let’s get bready to rumble (I'm so, so sorry).
I’m over the moon to share this super easy recipe for vegan focaccia with you lot. This isn’t just any old bread; this is the Rolls-Royce of vegan focaccias. I’ve spent more time perfecting this recipe than I’d like to admit (let’s just say there’s been a LOT of focaccia taste testing in my house). Whether you're a newbie to vegan baking or an old pro, this focaccia is gonna become a regular in your kitchen. With its crispy crust and soft, fluffy middle, it’s perfect for any meal or just scoffing on its own.
Jump to:
What is Focaccia?
Vegan focaccia is an Italian flatbread that’s naturally dairy-free and egg-free, making it perfect for us plant-based peeps. Traditional focaccia is known for its dimpled surface, crispy edges, and soft, airy crumb. It’s often flavoured with herbs, garlic, and all sorts of delish toppings. This vegan version keeps it real, sticking to the classic while making sure every single ingredient is plant-based. Boom!
Maybe you've tried making my vegan Greek Pitas and you want to take your bread baking to the next level? Or maybe you've made a delicious bowl of vegan pasta or salad and you're looking for a delicious side? Well let's get started shall we?
Equipment You’ll Need
- Large mixing bowl (unless you're using a stand mixer)
- Small bowl (for all those little mixing jobs)
- Stand mixer (helpful but not 100% essential)
- Dough hook (for the stand mixer – don’t try and use it on its own, you muppet)
- Plastic wrap (for covering your dough)
- Oiled baking tin or large baking tray (this is what you'll be baking in! A cast-iron skillet works too!)
- Damp cloth (no one likes dry dough)
Ingredients You'll Need
As always, the full recipe is down at the bottom of the page in the recipe card. If you're in a mad rush, feel free to scroll down and crack on!
For the Focaccia:
- Instant yeast
- Sugar (yeast’s best mate)
- Water (lukewarm))
- “00” flour or plain white flour (the best flour for the job, see more on this below)
- Strong white flour
- Fine sea salt
- Olive oil (lots of it – we’re not skimping here)
For the Toppings (optional but highly recommended):
- - Cherry tomatoes (halved for maximum juiciness)
- - Garlic (crushed for that punchy flavour)
- - Olives (pitted, because no one wants a broken tooth)
- - Fresh rosemary (sprigs of pure aromatic joy)
- - Flaky sea salt (for the final flourish)
The Best Flour for Baking Focaccia
Picking the right flour is key to nailing this vegan focaccia. Here’s the lowdown:
- “00” flour: This is the kind of flour used for pasta and pizza dough. It's very finely milled, with a slightly ower gluten content, so it produces a perfectly light airy texture.
- Plain white flour: can be used in place of "00" flour!
- Strong white bread flour: A higher gluten flour that adds strength and chew to the dough. Also known as "Bread Flour".
How to Make Vegan Focaccia
Just a heads up, the full recipe is at the bottom of the page. These steps provide a simple breakdown and some images of the method for your viewing pleasure.
Step 1: Prepare the Yeast Mixture
In a small bowl, mix the yeast, sugar, and warm water. Let it sit for about 5-10 minutes until it’s looking frothy and ready to party.
Step 2: Make the Dough
In a large mixing bowl, combine the “00” flour and strong white flour. Add the fine sea salt and mix well. Create a well in the centre and pour in the yeast mixture, the remaining water, and olive oil. Mix until a sticky dough forms (don’t worry, it’s supposed to be like this).
Step 3: Let the Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it’s doubled in size.
Step 4: Shape and Bake
Grease a large baking tray with olive oil. Punch down the risen dough, transfer it to the tray, and spread it out. Let it rise for another 45 minutes. Preheat the oven to 220°C (425°F). Dimple the dough with your oiled fingers, add toppings, and bake for 30-35 minutes until it’s golden brown and gorgeous.
Some Serving Suggestions
Alright, so you've got your golden brown, perfectly dimpled vegan focaccia fresh outta the oven. Now, what’s the best way to enjoy this masterpiece? Let me tell you, there are some smashing ways to serve your vegan focaccia that’ll take it from brilliant to an absolute slay.
1. With a Balsamic Vinegar Salad
One of my favourite ways to serve vegan focaccia is alongside a crisp, refreshing balsamic vinegar salad. Grab some mixed greens, chuck in some sliced red onion, cucumbers, and cherry tomatoes, then drizzle with balsamic vinegar and a bit of extra virgin olive oil. The simple, tangy, sweet flavour of the balsamic pairs brilliantly with the herby, salty goodness of the focaccia. It's like a match made in heaven!
2. Panzanella
Feeling a bit adventurous? Try making a focaccia panzanella, a classic Italian bread salad with a twist. Cube your leftover vegan focaccia and toss it with ripe tomatoes, cucumbers, fresh basil and some coarse salt. Drizzle generously with red wine vinegar, dijon mustard and extra virgin olive oil, then season with sea salt and black pepper. Let it sit for about 20 minutes to allow the bread to soak up the flavours and soften slightly. This dish is perfect for using up 2 day-old focaccia and makes a wonderfully hearty and flavourful salad.
3. Focaccia Sandwich
For a more substantial meal, why not turn your vegan focaccia into the ultimate sandwich bread? Slice your focaccia horizontally and fill it with your favourite vegan sandwich fillings. Think roasted veggies, Grilled Italian Herb Tofu, sliced avocado and green olives, or even some vegan cheese and fresh herbs. The sturdy yet soft texture of the focaccia makes it perfect for holding all your fillings without falling apart. Plus, those dimpled holes are great for soaking up any delicious dressings or spreads you add.
Other Great Vegan Focaccia Toppings
Ready to level up your vegan focaccia game? Here are some of my favourite toppings to help you come up with some different variations on this delicious vegan focaccia:
- Sun-Dried Tomatoes: Add a tangy, sweet kick with sun-dried tomatoes. Chop and sprinkle them over the dough for a burst of Mediterranean flavour.
- Fresh Garlic: Thinly slice or push whole cloves of garlic into the top of the dough. It’ll infuse the focaccia with a sweet, mellow garlic aroma as it bakes.
- Pine Nuts: Half-way through baking, sprinkle pine nuts over the dough for a delightful crunch and rich, buttery taste. They toast beautifully in the oven!
- Sliced Potato: Thinly slice potatoes with a mandoline and layer them on the dough. Drizzle with olive oil, sea salt, and fresh rosemary for a hearty, comforting topping.
- Peaches: For a unique twist, thinly slice ripe peaches and arrange them on the dough with some vegan feta for a sweet and salty kick.
Some Baking Tips
- Pizza Stone: Place a pizza stone in the oven before preheating for a crispy base. The stone makes sure the dough bakes from beneath and from above!
- Semolina Flour: Sprinkle semolina on the base of the baking tray for extra crispiness. No more soggy bottoms!
- Oiled Fingers: Oil your fingertips before making holes in the dough to stop it from sticking.
Helpful FAQs
A: Focaccia originates from Italy, particularly Liguria. It’s a traditional flatbread that’s been enjoyed for centuries.
A: Absolutely! Focaccia makes a fantastic sandwich bread due to its sturdy yet soft texture.
A: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
A: It’s typically enjoyed slightly warm, but it’s equally delicious at room temperature.
This vegan focaccia recipe is a game-changer. With its simple ingredients and straightforward method, you’ll be making this homemade bread on the regular. Don’t forget to tag @schoolnightvegan on social media with your focaccia creations – I’d love to see them!
If you enjoyed this recipe, check out some of my other favourites:
Vegan Focaccia
Equipment
- small bowl
- Large mixing bowl or stand mixer with dough hook attachment
- Spatula
- Damp cloth or plastic wrap
- Large baking tray (approx. 30x40 cm)
Ingredients
For the Focaccia
- 7 g instant yeast or one sachet
- ½ teaspoon sugar
- 440 ml water
- 400 g “00” flour or sub for plain white flour aka all purpose
- 200 g strong white flour aka white bread flour
- 1.5 teaspoon fine sea salt
- 1.5 tablespoon olive oil
For the Toppings
- 150 g cherry tomatoes halved (optional)
- 6 cloves of garlic peeled and gently crushed with the side of a knife (optional)
- 100 g olives pitted (optional)
- 6 small sprigs of fresh rosemary optional
- 2 tablespoon olive oil
- Pinch flaky sea salt
Instructions
Instructions
- In a small bowl, mix the yeast, sugar, and 100ml of the water (warm, not hot). Let it sit for about 5-10 minutes until it becomes frothy.7 g instant yeast, ½ teaspoon sugar, 440 ml water
- In a large mixing bowl, or the bowl of a stand mixer, combine the “00” flour and strong white flour. Add the fine sea salt and mix well.400 g “00” flour or sub for plain white flour, 200 g strong white flour, 1.5 teaspoon fine sea salt
- Create a well in the centre of the flour mixture. Pour in the frothy yeast mixture, the remaining 340ml of water, and the olive oil.1.5 tablespoon olive oil
- If mixing by hand, use a spatula to mix the ingredients together until a sticky dough forms. Keep mixing to build gluten structure for at least 3 minutes. If using a stand mixer, fit the dough hook attachment and knead on medium speed for 5 minutes.
- Place the kneaded dough into a large, lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
- Grease a large baking tray (about 30x40 cm) with olive oil. Gently punch down the risen dough to release the air. Transfer the dough to the prepared baking tray and spread it out evenly using your fingers.
- Cover the tray loosely with a damp cloth or plastic wrap. Let it rise for another 45 minutes.
- Preheat your oven to 220 °C (or 200 °C fan).
- After the second rise, grease your hands with some extra olive oil and use your fingers to create dimples all over the surface of the dough. If using, scatter the halved cherry tomatoes, crushed garlic cloves, pitted olives, and rosemary sprigs evenly over the top. Drizzle with 2 tablespoon of olive oil and sprinkle with a pinch of flaky sea salt.150 g cherry tomatoes, 6 cloves of garlic, 100 g olives, 6 small sprigs of fresh rosemary, 2 tablespoon olive oil, Pinch flaky sea salt
- Place the baking tray in the preheated oven. Bake for 30-35 minutes or until the focaccia is golden brown.
- Remove the focaccia from the oven and let it cool completely. Slice and serve.
Jessica
What should be the total volume of water? 440ml listed in the ingredients— 440 listed to make the frothy yeast. But then it says to add the remaining 340ml of water… which would be too much. I assume 440ml is the total and it should just be 100ml in the yeast?
Jo
In line 1 (I think) it says use 100ml with yeast/sugar, then in line 3 add the remaining 340ml so think it's 440ml total, I'm trying it tomorrow so willet you know how I get on
Jane Freidman
This took a little while but boy was it worth it. Will be making again this weekend.