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    Vegan Focaccia Bread Recipe

    Published: April 12, 2020. Last Updated: October 13, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Two photos one above the other with slices laying all over each other to show the golden brown top and light and airy baked insides.
    Overhead photo of a pile of focaccia slices against a wooden cutting board. Text for pinning on the top.

    Vegan Focaccia Bread is a very popular recipe in Italy and here in America too. This focaccia recipe has a wonderfully chewy texture too. Slice wide to use as a sandwich bread or use as a side to dunk.

    Overhead photo of many two inch slices of a vegan focaccia bread slab sprinkled with oregano.



    Focaccia bread is very popular in Italy and you could even say a staple.

    Its popularity has grown in other areas of the world by leaps and bounds in the last 20 years. You can even find it in specialty food stores.

    It turns out that it's easy to make at home too. Focaccia bread has a wonderfully chewy texture that is just right to enjoy in so many ways.

    I remember when I was first introduced to it. The flatbread was actually made into a sandwich.

    Small slabs were made and then sliced through the center width-wise. It was filled with the best ingredients and I was hooked.

    Angled wide photo of many slices overlaying each other.

    A slab was drizzled with an Italian type of salad dressing and then layered with roasted vegetables.

    Very much like the photo of the picture I have further on down the page.

    Since then I have had this focaccia recipe multiple different ways and you can too.

    Jump to:
    • 📖 How to serve focaccia
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍞 Easy bread recipes
    • 💭 How to freeze
    • 📋 Recipe

    📖 How to serve focaccia

    • Slice through the narrow center length-wise and use as a sandwich. If you fill a large loaf as in the photo below then you can cut the bread width- wise with 3" or 4" widths and serve many sandwiches.
    • Break off chunks at the table to dunk in soups, stews and chilis.
    • Slice in fingers as seen in many of these photos to serve as a side dish.
    • Enjoy it as the base to vegan pizza. Just as you would use flatbread.
    A full load of vegan focaccia bread baked to a golden brown.

    🥘 Ingredients

    • Active Dry Yeast – is a leavening agent.
    • Warm water - activates the yeast.
    • Sea salt - in a tiny measurement adds seasoning.
    • Extra virgin olive oil - to help the dough from drying out.
    • Whole wheat pastry flour - makes a nutritional and delicious bread.
    • Nutritional yeast - is for flavor not for rising.
    • Fresh oregano - adds some seasoning and beauty to the loaf and is sprinkled on top. You can use rosemary too.
    Side view of multiple thin slices of vegan focaccia bread stacked on top of each other..

    Here's a picture of the roasted vegetable sandwich I was talking about up above. See what I mean if you make the slabs smaller.

    You'd get many wide 'rolls' to slice and fill with your favorite sandwich ingredients.

    Roasted Vegetable Sandwich is piled hign with oozing roasted vegetables in colorful layers.

    I just thought of another way to enjoy this vegan focaccia bread. Slice in thin slices and serve it as an appetizer to dunk into marinara sauce, pizza sauce or vegan ranch dressing.

    This is the traditional olive oil and salt focaccia bread recipe and now you can make it at home.

    I hope you try it because it is really not hard at all. It makes me so happy and I think it will you too.

    Overhead photo of thick slices of vegan focaccia bread angled in different directions.

    🔪 Instructions

    • Lightly grease a 10" x 15" baking sheet with olive oil.
    • Lightly oil a medium to large bowl for your dough to rise after kneading. Set aside.
    • Have the warm water in a bowl and make sure that it is the correct temperature. You can zap it in the microwave again and 'take it's temperature'.
    • When the water is at 100° to 110° pour in the yeast.
    • Stir and let stand 5 to 10 minutes.
    • Put the flour and nutritional yeast in a large bowl - not the oiled one.
    • Add salt and oil to the yeast mixture and stir.
    • Add to the bowl of flour.
    • Stir and then dump on a lightly floured cool board or counter.
    • Knead about 5 to 10 times until the dough is elastic. You will need to add extra flour as you knead until it is not TOO sticky. You will be able to remove your hand without dough left on your fingers and palms.
    • Form into a ball.
    • Place in your oiled bowl and turn the dough to get oil on all sides.
    • Cover with a clean dish towel and let rise 45 min. to 1 hour until it doubles.
    • Remove the dough and knead 2 to 3 times to remove the air.
    • Lay the ball on the prepared baking pan and push the dough close to the corners with your fingers.
    • Cover and let rise another hour.
    • Sprinkle 3 tablespoons olive oil over the bread and smooth around.
    • Dimple the bread lightly with your fingertips. You don't want to lose it's 'rise'.
    • Sprinkle on the oregano and just a pinch more of sea salt.
    • Bake at 425° for 20 minutes.
    • Let cool a bit and then remove to a cooling rack.
    Overhead photo of a pile of focaccia slices against a wooden cutting board Text for pinning on the top.

    🍞 Easy bread recipes

    • If you'd like a simple sandwich bread that is perfect for slicing and needs no kneading then this Simple Batter Bread is for you.
    • Dill Bread is a favorite and you can slice it or break off big chunks.

    💭 How to freeze

    • This loaf or slices can be refrigerated for a couple of weeks or frozen for about 6 months.
    • FREEZING:
    • After the focaccia has cooled you may freeze it as a whole loaf or in slices in a freezer bag or hard-sided freezer-safe glass container.
    • DEFROSTING:
    • It will defrost quickly so it really doesn't take any planning.
    Close-up of many thickly slices showing the bread texture on the sides.

    If you take a photo of your amazing vegan focaccia bread as a side or as a sandwich bread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    📋 Recipe

    Herbed Focaccia is cropped for this photo and is a closeup of long fat and narrow slices that would be perfect for biting or dunking.

    Focaccia Bread Recipe

    Ginny McMeans
    Herbed Focaccia has a wonderfully chewy texture, is aromatic and satisfying
    4.88 from 24 votes
    Print Save Saved
    Prep Time 30 mins
    Cook Time 20 mins
    Rising Time 2 hrs
    Total Time 2 hrs 50 mins
    Course Bread
    Cuisine Foccacia
    Servings 16 Slices
    Calories 127 kcal

    Ingredients
      

    • 2 ¼ teaspoons Active Dry Yeast - from a jar or 1 packet
    • 1 ½ cups warm water, 100-110°
    • ½ teaspoon sea salt
    • 3 tablespoons extra virgin olive oil
    • 4 cups whole wheat pastry flour
    • 1 tablespoon Nutritional Yeast (this is if you are vegan and want to add the extra protein & nutrients, it is not for leavening)
    • 1 teaspoon dried oregano but preferably fresh oregano, ⅛ cup chopped

    Instructions
     

    • Lightly grease a 10" x 15" baking sheet with olive oil.
    • Lightly oil a medium to large bowl for your dough to rise after kneading. Set aside.
    • Have the warm water in a bowl and make sure that it is the correct temperature. You can zap it in the microwave again and 'take it's temperature'.
    • When the water is at 100° to 110° pour in the yeast.
    • Stir and let stand 5 to 10 minutes.
    • Put the flour and nutritional yeast in a large bowl - not the oiled one.
    • Add salt and oil to the yeast mixture and stir.
    • Add to the bowl of flour.
    • Stir and then dump on a lightly floured cool board or counter.
    • Knead about 5 to 10 times until the dough is elastic. You will need to add extra flour as you knead until it is not TOO sticky. You will be able to remove your hand without dough left on your fingers and palms.
    • Form into a ball.
    • Place in your oiled bowl and turn the dough to get oil on all sides.
    • Cover with a clean dish towel and let rise 45 min. to 1 hour until it doubles.
    • Remove the dough and knead 2 to 3 times to remove the air.
    • Lay the ball on the prepared baking pan and push the dough close to the corners with your fingers.
    • Cover and let rise another hour.
    • Sprinkle 3 Tablespoons olive oil over the bread and smooth around.
    • Dimple the bread lightly with your fingertips. You don't want to lose it's 'rise'.
    • Sprinkle on the oregano and just a pinch more of sea salt..
    • Bake at 425° for 20 minutes.
    • Let cool a bit and then remove to a rack.

    Notes

    • Can you freeze focaccia?
    • This loaf or slices can be refrigerated for a couple of weeks or frozen for about 6 months.
    • FREEZING:
    • After the focaccia has cooled you may freeze it as a whole loaf or in slices in a freezer bag or hard sided freezer safe glass container.
    • DEFROSTING:
    • It will defrost quickly so it really doesn't take any planning.

    Nutrition

    Serving: 1PieceCalories: 127kcalCarbohydrates: 21gProtein: 4gFat: 3gSodium: 73mgPotassium: 118mgFiber: 3gCalcium: 12mgIron: 1.2mg
    Tried this recipe?Let us know how it was!
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      Recipe Rating




    1. Chandice Probst

      June 06, 2020 at 1:27 pm

      5 stars
      Oh my goodness, perfect focaccia every time! Love how easy to follow it is too thanks so much!

    2. Heidy M

      June 07, 2020 at 9:59 am

      5 stars
      I feel in love with this Focaccia Bread when I made it the other day and have decided to make another batch to freeze for another day. Great recipe!

    3. Ricky

      November 09, 2020 at 6:05 am

      This looks delicious!
      Have you tried gluten-free? Do you think it would work, and if so, which flours would you use?
      Tks and congrats!!

    4. Ginny McMeans

      November 09, 2020 at 8:31 am

      I have not tried it but I think it will work fine if you buy one of those 1:1 flour mixes for gluten-free baking. Bob's Red Mill and Arrowhead Mills have one. I'm sure there are other brands too. Thank you!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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