Vegan Focaccia Bread

Ligia Lugo

Published:

November 18, 2022

Last Modified:

May 8, 2024

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This focaccia recipe has a wonderfully chewy texture too. Slice wide to use as a sandwich bread or use as a side to dunk.

Herbed Focaccia with a close up of long fat and narrow slices that would be perfect for biting or dunking. — Herbed Focaccia is very popular in Italy and you could even say a staple. It has a wonderful chewy texture, is aromatic and satisfying. great to dunk too.

Herbed Focaccia 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.

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

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

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.

How To Make This Homemade Vegan Focaccia

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.

Watch Me Make This Vegan Focaccia Recipe

How To Store & Reheat Vegan Herb Focaccia

This vegan focaccia bread recipe is best enjoyed fresh, but it will keep in an airtight container in the refrigerator for up to 3 days.

If you want to reheat the bread, place it in a 350-degree Fahrenheit oven for 5-10 minutes until warm. You can also reheat individual pieces in the microwave.

Vegan Focaccia Bread FAQs

Can homemade focaccia bread be frozen?

Yes, it can! This bread freezes well for up to 3 months. Be sure to wrap it tightly in a freezer-safe wrap or place it in a freezer-safe bag before freezing.

How do I know when my focaccia bread is done baking?

Focaccia bread is ready to take out of the oven when it is golden brown and firm to the touch. You can also insert a toothpick into the center of the bread to check for doneness. If the toothpick comes out clean, the bread is done.

Is there something I can use in place of the active dry yeast?

If you don’t have yeast, you can substitute baking powder or baking soda. However, the bread will not be as fluffy and will have a slightly different flavor.

Vegan Focaccia Bread Recipe

Ligia Lugo

4.9000 from 28 votes

Flatten homemade dough made from flour, yeast, and water before adding oil, herbs, and bake until browned. Focaccia is a perfect base for any meal or appetizer.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Rising Time 2

Total Time 2 50

Servings Slices

Ingredients

2 1/4 teaspoons Active Dry Yeast – from a jar or 1 packet
1 1/2 cups warm water, 100-110°
1/2 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, 1/8 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.

Video

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:1Piece, Calories:131kcal, Carbohydrates:22g, Protein:5g, Fat:4g, Saturated Fat:1g, Polyunsaturated Fat:1g, Monounsaturated Fat:2g, Sodium:74mg, Potassium:127mg, Fiber:4g, Sugar:0.1g, Vitamin A:5IU, Vitamin C:0.01mg, Calcium:13mg, Iron:1mg

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34 responses to “Vegan Focaccia Bread”

4.90 from 28 votes (11 ratings without comment)

Vegan In The Freezer

Vegan In The Freezer

Vegan Focaccia Bread

Ingredients

How To Make This Homemade Vegan Focaccia

Watch Me Make This Vegan Focaccia Recipe

How To Store & Reheat Vegan Herb Focaccia