Vegan Focaccia Recipe (Easy & Delicious)

Focaccia needs no substitutions to be vegan. The traditional Italian recipe is flour, water, yeast, salt and olive oil, with no dairy or egg in it. This version is a wet dough at roughly 75 per cent hydration, proved twice for 45 minutes, then dimpled, topped with rosemary, basil and tomatoes, and baked at 200°C for 20 to 25 minutes.

Because the dough is that wet, it will feel slack and sticky and it is meant to. That water is what gives you the open, soft crumb under a crisp top. Wet your hands rather than adding more flour, and let time do the work.

I use San Marzano tomatoes here because they are sweet and low in moisture, but any tomato will do. They sit well with the rosemary and basil, and the dimples hold the olive oil where you want it.

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The total proving time is an hour and a half, split into two 45 minute rises. That is short for a bread dough, so do not expect the flavour of a long, cold ferment. What you get is a quick, reliable loaf you can start after work and eat the same night.

What makes this focaccia so good?

Focaccia is a traditional Italian bread that is great for people who are just starting out in baking and want to learn more.

• The proving is short. The dough rises twice, each time for 45 minutes, along the lines of Gennaro Contaldo’s version.
• In comparison to many other bread recipes, you don’t need any special tools or tricky shaping techniques to make focaccia. To make the signature dimples in the dough, you only need a 9x13-inch (23x33cm) baking pan and your fingers.
• Focaccia is traditionally made with good extra virgin olive oil, and that oil is most of the flavour. Use one you would happily eat on its own.
• Once it’s cooked to a golden brown, this soft bread works as a snack, a side dish, or a base for sandwiches.

Vegan Focaccia Recipe

Fresh basil, San Marzano tomatoes and rosemary, on a plain olive oil dough. Nothing here has been substituted for a vegan version, which is worth saying plainly: focaccia was already plant-based long before anyone was labelling it that way.

Ingredients

For vegan focaccia dough preparation,

• Warm water 1 ½ cups (375ml)
• Maple syrup 1 tsp (for yeast activation)
• Instant yeast 7g
• 4 cups of flour mix (2 cups bread flour and 2 cups cake flour) (You can also use All-purpose flour) (500g)
• 2 tsp of Salt
• 2 Tbsp of Extra virgin olive oil

For focaccia topping,

• ¼ cup (60ml) of water combined with 1 tsp of salt
• 2 Tbsp of Extra virgin olive oil, plus 2 Tbsp after the focaccia is baked
• ½ tsp of flaky sea salt
• Rosemary, to your liking
• Basil, to your liking
• San Marzano tomatoes or other variety you prefer

Instructions

• Start by heating the water to 98 degrees Fahrenheit (37°C). Warm to the touch, not hot. Above about 50°C you start killing the yeast.
• Mix the warm water with the maple syrup (or agave syrup) or cane sugar in a bowl. Then, add 1 package of instant yeast to the mixture and combine. Let it sit for a few minutes or until a foamy layer forms on top. This means that the yeast is working and ready to be used. Instant yeast does not strictly need this step, but it is a useful check that the yeast is still alive.
• Combine two flours and add salt and olive oil. Then add the yeast mixture and stir until a sticky ball of dough is formed. It will be too wet to work with a spoon or spatula, and that’s when you need to move on to kneading.
• Knead the dough for about 10 minutes on a lightly floured surface. It will stay tacky, so use a scraper and wet hands rather than working extra flour in. Kneading develops the gluten, which is what holds the open crumb.
• Make a ball of the dough and wrap it in plastic wrap. Let it sit and rise at room temperature for 45 minutes. It should be visibly puffed and close to doubled, though on a cold day it will take longer.
• Make the water and oil toppings while the dough is rising. Mix the salt and water in one bowl. Add olive oil to a separate bowl.
• After 45 minutes, place the dough in a baking pan that has been greased and dusted with flour, and press it out to fit the pan. Then, pour the mixture of water and oil over the dough, cover it with a towel soaked in warm water and let it sit for 45 more minutes.
• Make dimples in the dough by pressing deep with your fingers. This will let the oil and water soak into the dough and give focaccia its unique texture. Add basil first by inserting it deep into the dough with sliced tomatoes on top of the basil and spread rosemary evenly. Sprinkle some flaky sea salt.
• Turn the oven to 400°F (200°C) and bake the dough for 20-25 minutes. The crust of the focaccia should be golden brown and crunchy.
• Wait 10 minutes before cutting and serving the focaccia.
• Enjoy authentic focaccia bread with basil, tomato, and rosemary.

Video Recipe

https://www.youtube.com/watch?v=zYvK5oeJCj0&ab\_channel=Veganiac

If you make this one, pin the image below to your Pinterest board so other people can find it. Your friends might even end up owing you a slice or two.

Tips

• Weigh the flour and the water if you can. At this hydration, a heavy-handed cup of flour changes the dough noticeably.
• Before adding the 4 cups of flour, make sure to scrape off any extra flour and put it in a cup.
• Mix water, olive oil, and salt to make a simple topping for your bread.
• Dip your hands in cold water before you work with the dough so that it doesn’t stick to them.
• Be careful not to tear the gluten strands when you stretch and fold them. This will make sure that the texture of the final product is good.
• Cover the dough with a wet, warm towel and set it aside for 45 minutes. This will give the dough a chance to relax, making it easier to stretch without ripping.
• Take the focaccia out of the pan as soon as it’s done. Left in the tin it steams itself and the base goes soft.

FAQs

Is focaccia vegan?

Traditional Italian focaccia is, yes. The dough is flour, water, yeast, salt and olive oil, and the oil replaces the butter you would find in a lot of other breads. The things to watch are toppings and supermarket versions, where cheese, honey glazes or milk powder sometimes turn up. On a bakery loaf, ask, and on a packaged one, read the label.

Why is my focaccia dense instead of airy?

Usually underproving or too much flour. This dough is meant to be wet, so if you added flour to stop the stickiness you have lowered the hydration and tightened the crumb. Cold kitchens are the other culprit: 45 minutes is a guide, not a rule, so go by how puffed the dough looks rather than the clock.

How to store focaccia bread?

Focaccia is best on the day it is baked. Keep leftover slices wrapped or in an airtight container at room temperature for up to 2 days. You can also freeze it for about 1 month.

How to defrost focaccia bread?

If your bread is frozen, thaw it first. Then drizzle some drops of water on the bread. Bake it for about 7 to 8 minutes at 375 degrees Fahrenheit (190°C). The sooner you freeze your bread after baking, the fresher it will be after defrosting.

How to store the focaccia bread dough in the refrigerator?

The dough can be stored in the refrigerator for up to 48 hours. For this, you must make the dough into a ball shape and cover it with plastic wrap. Then place the dough in the refrigerator. Take out 30 to 60 minutes before use, let it rest, shape it and use it to make perfect focaccia.

Nutrition

Serves: 12

• Calories: 220kcal
• Carbohydrates: 35g
• Sugar: 6g
• Fibre: 1g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 1g
• Sodium: 209mg
• Potassium: 108mg

Conclusion

Weigh the flour and water, keep the dough wet, and give it the full hour and a half of proving. That is most of what separates a good focaccia from a flat one.

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