Vegan Focaccia
This vegan focaccia bread recipe is easy to make, perfect for beginner bread bakers! It's crispy and crunchy on the outside and soft and chewy on the inside.
Servings 8 servings
Equipment
Ingredients
- 1 cup warm water around 110°F
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour
- ¼ tablespoon extra virgin olive oil
- 2 teaspoon sea salt
Topping Ideas
- 2 tablespoon olive oil
- 2 sprigs fresh rosemary
- 2 tablespoon italian seasoning
Instructions
- Pour warm water into the bowl of your stand mixer or a large mixing bowl. Sprinkle the yeast and sugar on top, give it a quick gentle stir, and let sit until foamy. This takes about 10 minutes.
- Turn the stand mixer on low speed and gradually add the flour, along with the olive oil and salt. Increase the speed to medium and knead the dough for 5 minutes. If the dough is too sticky, add ¼-1/2 cup extra flour while it's mixing.If kneading by hand, stir the ingredients together in the large mixing bowl until a shaggy dough forms. Then turn the dough out onto a floured surface and knead for 5 minutes, until smooth, adding extra flour when needed.
- Grease the bowl with extra olive oil or cooking spray, then place the dough ball back in the bowl. Cover with a clean, damp kitchen towel and place in a warm location. Let the dough rise for 45-60 minutes, until it has doubled in size.
- Coat a baking dish or baking sheet with extra olive oil or cooking spray. I prefer a thicker focaccia so I use an 8-inch square dish, however a 9x13-inch baking pan works great too! Dust the dough with extra flour, then stretch the dough to fit the baking dish. Cover and let sit for 20-30 minutes.
- Preheat the oven to 400°F. Using your fingers, poke dents all over the top of the dough. Don't be concerned about poking all the way down to the bottom! Drizzle a tablespoon or two of extra olive oil all over the surface of the dough and sprinkle evenly with fresh (or dried) herbs and a pinch of extra sea salt.
- Bake in the oven for 20-25 minutes, until the top is golden and the inside is fully cooked through.
- Remove the focaccia from the oven. Let cool slightly to touch, slice, and serve warm.
Notes
Serve with an assortment of dipping sauces such as olive oil, balsamic vinegar, or sweet chili sauce.
Store leftover focaccia in a ziploc bag or airtight container for up to 1 week in the fridge.
To freeze focaccia, let the bread cool completely. Wrap it tightly in plastic wrap then in foil. Store in the freezer for up to 1 month.
