This Vegan No Knead Herb Focaccia Bread is a simple yet delicious Italian bread. If you have never made homemade bread before this is the best bread to get you started. It’s an herby, airy flatbread full of flavor and great dipped in marinara, olive oil or as a side for salad or soup.
Vegan No Knead Herb Focaccia Bread
This Vegan No Knead Herb Focaccia Bread is going to make simple meals spectacular!
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 go to the Fun-N-Fit page where you can receive macro balanced meal plans to help you reach your health goals.
Looking for Recipes to serve with this Focaccia?
Tips for making this Vegan No Knead Herb Focaccia Recipe
- 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!
Vegan No Knead Herb Focaccia Bread has …
Rosemary – Garlicky Flavor
Deliciousness in Every Bite
Vegan No Knead Herb Focaccia Bread
- 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)
- 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!
More Tips About Bread Making
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 take the guess work out of it. Typically you will want the temperature to be between 95 degrees- 115 degrees.
Storing Baking Supplies
Be sure to keep your baking ingredients in a dry place at room temperature. Don’t refrigerate them.
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.
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 bread soon.
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Equipment Used For This Recipe
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