Vegan Focaccia

5 stars (11 ratings)

With 10 minutes of hands-on prep time and no kneading required, this Vegan Focaccia is ridiculously easy to make. The hardest part is waiting for it to rise, then bake!

Prep Time10

Cook Time25

Rise time1

Total Time1 35

Course: Appetizer, Side Dish

Cuisine: Italian-inspired

Servings: servings

Calories: 218kcal

Author: Nora Taylor

Ingredients

4 cups all purpose flour or bread flour
2 teaspoons salt
1 packet instant yeast 2 1/4 tsp
2 teaspoons granulated sugar
2 cups warm water
6 tablespoons olive oil, divided
vegan butter, for greasing the pan
flaky sea salt
Optional fresh rosemary, sliced tomatoes

US Customary - Metric

Instructions

In a large bowl, stir together the flour, salt, yeast and sugar.
Pour in the warm water and mix with a rubber spatula, until a sticky dough is formed.
Add 2 tablespoons of olive oil to the bowl and coat the outside of the entire dough ball, flipping it over inside the bowl.
Cover the bowl with a clean damp tea towel (or plastic wrap) and place in the refrigerator for at least 12 hours (overnight) or up to 3 days. To make the quick version, see Notes.
Grease a 9x13 inch pan with vegan butter. Pour 2 tablespoons of olive oil in the center of the pan.
Transfer the dough to the prepared pan, and roll the dough ball in the oil to coat it all over. Cover the pan and let the dough rise for 2-3 hours at room temperature, until the dough covers most of the pan and has expanded.
Preheat the oven to 425 degrees F.
If using fresh rosemary, sprinkle it over the dough. Drizzle the last 2 tablespoons of olive oil on the dough. Rub your hands lightly in the oil, then use all of your fingers to press straight down and create deep dimples, all the way down. Gently stretch the dough to fill the pan, if needed as you make the holes. Sprinkle with flaky sea salt.
Bake in the center rack of the oven for 25-30 minutes, until golden.
Carefully transfer the focaccia to a cooling rack. Let cool for 10 minutes, or longer, before slicing and serving.

Notes

Optional toppings - sliced peppers, asparagus, green onions, olives, tomatoes, onions, thinly sliced potatoes are all good options. Press the ingredients into the dough to embed them.
Storage - It will keep for a few days in an airtight container. Or wrap it well and freeze it.
Yeast options - You can use regular yeast instead, but you should mix it with the warm water before adding to the flour mixture, to proof it. This step isn't necessary with instant yeast.
Quick version - The focaccia will be SO MUCH BETTER if you let it sit in the refrigerator overnight, or for up to 3 days. But you can make quick focaccia if needed. Once you make the dough and coat in olive oil, let it rise for 30 minutes in a warm place, covered. Then transfer to the greased pan and let rise again for 30 minutes. Stretch the dough to cover the pan if needed, and dimple with your fingers per the instructions. Bake and enjoy!

Nutrition