Indulge your senses with the delightful experience of baking and savoring this homemade vegan focaccia bread. The journey begins by creating a yeast mixture, allowing it to bubble and come to life with warm water and a touch of sugar. The heart of the bread, a mixture of unbleached, white, all-purpose flour, salt, and the activated yeast, transforms into a supple dough through a process of mixing and kneading. The dough is granted time to rise, developing its flavors and textures, doubling in size in the warmth of the kitchen.
The shaping of the dough is a canvas for creativity. Whether pressed into a baking dish for a uniform rectangular focaccia or allowed to sprawl across a baking sheet for a more rustic, hand-formed experience, the possibilities are as diverse as your preferences. A second rise under a damp cloth or oiled wrap enhances the dough’s lightness and fluffiness, preparing it for the final act in the oven.
Topped with a medley of olives and fresh rosemary, the focaccia undergoes the classic finger indentation, a signature touch that captures pools of olive oil and promises bursts of flavor in every bite. The preheated oven transforms the dough into a golden masterpiece, its aroma wafting through the kitchen. A finishing touch of chunky salt adds a satisfying crunch, elevating the overall experience. With each slice, you’ll revel in the pillowy interior, the crisp exterior, and the harmony of olive oil, rosemary, and salt. Michelle Cehn’s vegan focaccia is more than a bread recipe; it’s a sensory journey that culminates in a comforting, flavorful masterpiece.
Vegan Focaccia Bread
Tie up your apron and make yourself a batch of this delicious fresh-baked vegan focaccia bread. Fluffy, fresh, and fantastically comforting, you’re not gonna want to sit this one out!
CourseBread, Side Dish
Keywordfocaccia recipe, vegan bread, vegan focaccia, vegan focaccia bread
Prep Time25minutes minutes
Cook Time20minutes minutes
Time to allow the dough to rise2hours hours
Total Time2hours hours 45minutes minutes
AuthorMichelle Cehn | World of Vegan
- 1½ cups warm water
- 1 teaspoon sugar
- 1 0.25 ounce packet active dry yeast
- 4 cups unbleached, white, all-purpose flour
- 2 teaspoons salt
- ½ cup extra virgin olive oil
- 2 tablespoons fresh rosemary stem removed
- 1 handful olives
- ⅓ cup extra-virgin olive oil
- ⅓ cup water
- sprinkle of course ground salt to taste
- additional olive oil for drizzling optional
- Add warm water, sugar, and active dry yeast to a small bowl, stir, and allow to sit for 10 – 15 minutes.
- In a large mixing bowl, add the flour, salt, and wet yeast mixture, and mix together until a dough forms.
- Flip the dough out onto a lightly floured surface (such as a clean countertop), and knead for 5 – 10 minutes.
- Clean out the mixing bowl and coat the bowl lightly with oil. Place the ball of dough into the bowl, flipping to coat with oil. Cover the bowl with a damp cloth and allow to rise in a warm area (such as near the stove) for 1.5 hours, or until the dough doubles in size.
- Place the risen dough back onto your lightly floured surface once more and very gently tumble it around to “knock the air out” before shaping the dough and placing it onto an oiled baking pan or baking dish.
- You have a few options for shaping your dough. You can spread the entire mass into a 7″ x 11″ baking dish (this will produce a thicker and very uniform rectangular focaccia). For a more rustic hand-formed focaccia, you can spread the dough onto a large baking sheet in one big mass or break it into two, three, or four mini-loaves.
- Once shaped on your oiled baking dish or pan, lightly coat the dough with oil, cover with a damp cloth or oiled plastic wrap, and leave to rise for another 30 minutes.
- Preheat oven to 425 degrees.
- Remove the cloth or plastic wrap from the dough and add your toppings. Press the olives, fresh rosemary sprigs, and anything else you’d like to add deep into the dough. Using your finger, stab the rest of the dough to create the classic focaccia indents that will catch the oil. Push your fingers from the top of the dough straight down all the way through to the bottom. Continue across the entire surface until the full loaf is covered with finger indents spaced about an inch (or less) apart.
- In a jar or container with a lid, add the ⅓ cup of olive oil and ⅓ cup of water and shake vigorously until combined. Pour this mixture on top of your dough (it will hang out in the finger indents you just made).
- Bake for 20 minutes until very lightly browned on top. Remove, sprinkle with chunky salt, and enjoy!
Calories: 289kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 417mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 16IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 2mg