Vegan Focaccia | Best No Knead Recipe
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Jump to RecipeThis Vegan Focaccia recipe is simple to make with no kneading required. If you have never made homemade bread before this is the best bread to get you started. This focaccia is an herby, airy flatbread full of herbs and flavor. Dip in marinara, olive oil or enjoy it with a side for salad or soup.
VEGAN FOCACCIA
You will be so amazed and proud after making this focaccia. This isn’t a quick bread, but a yeast bread. You have to treat the yeast appropriately, but don’t worry I’ll help you through it. It’s not hard at all, but I do suggest using a food thermometer like THIS ONE.
I’m in love with this homemade bread recipe because it is so forgiving and typically results in crusty, chewy, herby perfection every time.
I will admit, I love bread and before I lost 125 lbs (see my before) I would have eaten this entire flatbread – not kidding. Now I know better and have gotten off the carb rollercoaster, so I can enjoy a slice and stop. If you need help with crazy cravings you can receive macro balanced meal plans to help you reach your health goals.
Table of Contents
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HOW TO MAKE VEGAN FOCACCIA
- Preheat the oven to 200 degrees in order to help the dough rise.
- Bloom the yeast for 5 minutes
- Add 1 cup of flour, then salt, olive oil, and then another 1/2 -3/4 cup of flour until the dough begins to form a ball.
- Pour the dough out onto a lightly floured surface. Sprinkle with a little flour and form into a flattened disk.
- Place the dough into a greased cast-iron skillet and press flat and 1″ up the sides.
- Turn the oven off. Cover skillet with a clean kitchen towel and place skillet in the oven for 20 minutes to rise.
- Remove from oven. Preheat oven to 400 degrees. Brush dough with rosemary, garlic, and olive oil and indent.
- Bake for 20 minutes. Brush with remaining olive oil and sprinkle with sea salt. Enjoy!
TIPS FOR MAKING VEGAN FOCACCIA
WATER TEMPERATURE
Readers have asked if the water temperature is really necessary and the answer is YES! When you are working with yeast the water can’t be too cold or else it won’t activate it. It also can’t be too hot or it will kill it. I highly suggest getting a food thermometer and taking the guesswork out of it. Typically you will want the temperature to be between 95 degrees- 115 degrees.
STORING BAKING SUPPLIES
There is no need to store baking supplies in the refrigerator or freezer unless you are trying to prolong the shelf life. If you have kept your vegan focaccia ingredients chilled then you will want to bring them to room temperature.
USE FRESH INGREDIENTS
During the height of the pandemic, I purchased yeast online and received packets that had expired 2 years prior! I used it anyway and thankfully, it worked, however, you want to use fresh yeast so your bread will rise beautifully.
PRACTICE
The best tip of all is to PRACTICE. You might make some lousy loaves, but who cares? Practice and you’ll be enjoying delicious homemade focaccia bread soon.
EAT TO LOSE!
ALTERNATIVE FOCACCIA TOPPINGS
There are many ways to top focaccia bread, depending on your preferences and taste. Some other popular toppings for vegan focaccia bread include:
- Caramelized onions
- Roasted peppers
- Sautéed mushrooms
- Crushed garlic
- Sliced jalapeños or other spicy peppers
- Artichoke hearts
- Olives
- Fresh thyme, basil, parsley, or other herbs
- Flavored salts
You can also experiment with combining different toppings or creating your own unique flavor combinations. Focaccia bread is a versatile canvas for a wide range of toppings, so the possibilities are endless!
STORING TIPS
Focaccia is most delicious when it’s warm and freshly baked from the oven. However, it can still be enjoyed for a few days if kept in an airtight container.
If you want to bake ahead and freeze it you can preserve the freshness of focaccia by wrapping it in plastic wrap and then aluminum foil and storing it in the freezer. This method can keep it fresh for up to 1 month.
WHAT TO SERVE WITH VEGAN FOCACCIA
RECIPE
Vegan Focaccia | Best No Knead Recipe
Ingredients
- 3/4 cup warm water – between 105-110 degrees
- 1/2 tsp maple syrup
- 1 1/2 tsp Rapid Rise yeast
- 1 3/4 cup all purpose flour – divided
- 5 1/2 Tbsp olive oil – divided
- 1 Tbsp fresh rosemary, chopped or 1 1/2 tsp dried rosemary – divided
- 1 tsp salt
- 2 cloves garlic, minced
- 1 pinch sea salt (optional)
Instructions
- Preheat oven to 200 degrees. Grease cast iron skillet or 8 inch cake pan with olive oil.
- In the mixing bowl of a stand mixer, place warm water and maple syrup and stir.
- Sprinkle yeast over the water mixture and stir slightly. Let stand 5 minutes until the yeast blooms.
- With the paddle attachment in place ( alternately you can use a handheld mixer), turn mixer on low and slowly add 1 cup flour, 3/4 tsp salt until just combined.
- Add 2 Tbsp olive oil and if using dried rosemary, add 1 tsp.
- Mixing at low speed, slowly add 1/2 cup flour. If necessary, slowly add just enough of the remaining 1/4 cup flour until the dough just begins to form a ball.
- Lightly flour a surface and pour dough out onto the surface. Sprinkle the dough with a small amount of flour. Shape into a flattened disk and place in cast iron skillet. Press evenly and 1" up sides, then cover with a clean kitchen towel.
- Turn off the oven. Place skillet in oven for 20 minutes.
- In a small bowl, combine 2 Tbsp olive oil, 1/4 tsp salt, garlic, fresh rosemary or the remaining dried rosemary.
- Remove skillet from the oven and uncover. Preheat oven to 400 degrees.
- Brush the olive oil mixture over the dough, make indentions using your fingers or the handle of a wooden spoon.
- Place in oven and bake for 20 minutes or until golden brown. Remove from oven and brush with remaining olive oil and sprinkle with sea salt if desired. Cool slightly and enjoy!
Notes
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Equipment Used For This Recipe
MORE VEGAN BREAD RECIPES
- The Best Healthy Biscuits
- The Easiest Healthy Banana Bread
- Vegan Zucchini Muffins
- The Ultimate Healthy Overnight French Toast
- The Best Homemade Pizza Dough
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That looks AWESOME! I love the flavors, and it doesn’t get much easier than this recipe. I’ll have to give it a try.
This sounds delicious. I tried baking focaccia bread before, using rosemary but haven’t thought of adding garlic, that’s a great idea. Adding maple syrup sounds like a great idea as well, thanks for this recipe!
wow really love this vegan FOCACCIA BREAD. Really want to try this recipe. Thanks for sharing.
This is perfect, no knead and thats a bliss. I would want to try out especially since now I have purchased a new micro-oven and am trying out recipes.
This recipe is so yummy and amazing! My husband almost didn’t believe me when I told him it was vegan! This is a keeper recipe for sure!
I would love to try it. It’s nice that it’s no knead!
Great recipe! I would really love to try this and share this to my mom! She loves baking and making different delicious bread. Thanks for sharing this!
This seems so easy to make, so easy that even a kitchen klutz like me can make it 😀 Looks amazing!
This bread does indeed look sublime. I will try your recipe thanks for sharing.
Yummy. I would love to try this. And the best is vegan
This looks absolutely amazing! Thank you for sharing this delicious recipe.
so yummmy looking! would love to try this delicious bread. plus, it looks really healthy with all the ingredients here. perfect!
So easy and the texture is perfect!
I haven’t made foccacia in years, but I was so intrigued with your no-knead recipe that I gave it a go. It turned out beautifully. And I love that it’s made in a skillet.
This vegan focaccia is incredible! Super easy to make and absolutely delicious!