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    Home » Recipes

    Vegan Focaccia

    Published: Mar 23, 2020 · Modified: Sep 12, 2022 by Larisha Bernard · This post may contain affiliate links · 20 Comments

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    Vegan focaccia is easy to make with this recipe that needs just 6 ingredients!  No kneading necessary!  No dairy or eggs. Delicious airy with crusty sides.

    If you have ever had a focaccia sandwich, you have likely sat and looked at the bread wondering how to make it. Luckily, we are showing you how to make vegan focaccia with just 6 ingredients.

    On the other hand, if you have never even heard of focaccia, you may not know the love that some people have for it.

    Vegan focaccia is just as delicious as any other.  It still has a super airy and soft texture on the inside with a crispy, crunchy, crust around the outside.  

    This easy and delicious vegan focaccia is perfect for dipping into soups or stews, cutting in half to make sandwiches (especially vegan grilled cheese), or just eating warm right off the pan. 

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    What ingredients do I need for easy Vegan Focaccia?

    You only need six ingredients for this super easy vegan bread recipe.  

    Ingredient amounts listed in the printable recipe card below. 

    The ingredients that you need are: 

    • Flour 
    • Instant yeast
    • Salt
    • Dairy Free Milk (we like Oat) *Note, you could also use water
    • Maple Syrup (can you agave or cane sugar)
    • Oil

    That’s it! Can you believe that’s all you need?

    What is the best flour to use for Vegan Focaccia?

    We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work. 

    Even a mix of half all-purpose and half whole wheat will work with this recipe. 

    We cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough. 

    What is the best milk to use for this dairy free focaccia?

    We prefer using oat milk in this recipe because of the consistency and taste. 

    You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc. 

    Alternatively, for a cheaper version of this bread, you could even swap for water.

    What is the best type of sugar source for this Vegan Focaccia?

    As we wrote the recipe, we used maple syrup.  However, that is not the only source of sugar that you could use. 

    Regular vegan cane sugar could also be used, as well as agave.  

    No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts. 

    How do you make an Vegan Focaccia?

    In a large bowl, whisk together the flour, yeast, and salt.  Then, add in the dairy free milk and maple syrup. 

    Using a spatula, fold until mostly combined.  Sprinkle a little more flour if you need to not be sticky and form a ball.  

    Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl. 

    Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place. 

    When ready, add 2 tablespoons olive oil to to a 10×15 baking tray (like a jelly roll pan). Spread and stretch the dough. to fill the tray. 

    Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 35-45 minutes.  

    Once doubled, add another 2 tablespoons oil over the top. 

    Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan). 

    Add any flavors on top – garlic, cherry tomatoes, fresh or dried herbs like rosemary of thyme, or leave plain. 

    Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.

    Can I prep this easy vegan bread ahead?

    Yes!  You sure can!  

    Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.  

    Just make the recipe as written, cover and place in fridge until ready to use. 

    Alternatively, once made it will last covered at room temperature (on the counter) for up to a week or your can place wrapped tightly in the freezer for up to 3 months. 

    Can I freeze this vegan dough recipe before making the focaccia?

    Yes!  Make the recipe all the way through rising.  Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months. 

    To use, let set in the fridge overnight until thawed. 

    Is this vegan dough Top 8 Allergen Free?

    Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe.  Please know that we are working on a gluten free dough, but it’s just not quite there yet. 

    Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set. 

    What else could I use vegan everything dough to make?

    The possibilities are really endless for this dough.  Some recipes that we have created are: 

    • Vegan Raspberry Cinnamon Rolls or Vegan Blueberry Cinnamon Rolls
    • Vegan Cinnamon Pull Apart Bread (some places call this Monkey Bread)
    • Easy Vegan Soft Pretzel Bites
    • Walnut Meat Skillet Pizza
    • Vegan Chimichurri Monkey Bread
    • Vegan Sticky Buns
    • Easy Vegan Garlic Knots
    • Chocolate Vegan Babka
    • Vegan Artisan Bread
    • Easy Vegan Bread Loaf
    • Vegan Focaccia 
    • Vegan Naan

    Pin this Vegan Focaccia for later:

    Print Recipe
    5 from 12 votes

    Vegan Focaccia

    Vegan focaccia is easy to make with this recipe that needs just 6 ingredients!  No kneading necessary!  No dairy or eggs. Delicious airy with crusty sides. 
    Prep Time10 mins
    Cook Time30 mins
    Rise Time1 hr 35 mins
    Total Time2 hrs 15 mins
    Course: breads
    Cuisine: American
    Servings: 12 pieces
    Calories: 225kcal
    Author: Larisha Bernard

    Ingredients

    • 3 ½ – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
    • 1 package instant yeast
    • 1 teaspoon salt
    • 1 ½ cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk) *can also use water if needed
    • ¼ cup maple syrup (sub for agave or cane sugar)
    • ¼ cup olive oil, divided

    Instructions

    • In a large bowl, whisk together 3 ½ cups flour, yeast, and salt. 
    • Then, add in the dairy free milk and maple syrup. 
    • Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
    • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
      *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
    • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
    • When ready, add 2 tablespoons olive oil to to a 10×15 baking tray (like a jelly roll pan). Spread and stretch the dough. to fill the tray. 
    • Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 35-45 minutes.  
    • Once doubled, add another 2 tablespoons oil over the top. 
    • Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan). 
    • Add any flavors on top – garlic, cherry tomatoes, fresh or dried herbs like rosemary of thyme, or leave plain. 
      *Could also at this point add marinara and pizza toppings and make it a pizza.
    • Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.
    • Use to make sandwiches, dip in soups or stews, and more.

    Video

    Notes

    *See post for notes about Top 8 Allergy Free variation
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
     

    Nutrition

    Serving: 12g | Calories: 225kcal | Carbohydrates: 38g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 107mg | Fiber: 1g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Diane Warner aka Barbara's Mom

      March 27, 2022 at 1:56 pm

      Third time was a charm making this. I did my happy dance when I was done!. I used Whole Wheat Bread Flour, added a tablespoon of Everything Bagel Seasoning with the flour and I sprinkled some on top before the finger press. So springy and high enough to slice to make a sandwich. I love this recipe.

      Reply
      • LarishaBernard

        April 08, 2022 at 11:53 am

        We’re so glad that you love it so much!

        Reply
    2. Johnny

      March 15, 2022 at 6:58 pm

      5 stars
      Made this Focaccia and it was a hit..

      Reply
      • LarishaBernard

        March 18, 2022 at 10:32 pm

        So happy to hear that

        Reply
    3. Lori A.

      March 12, 2022 at 1:21 pm

      5 stars
      Really enjoyed this recipe! I’ve only ever used water when making focaccia, but the oat milk gives it a richness that is absolutely delicious! I prefer an unsweetened focaccia when serving savory dishes and was wondering if omitting the maple syrup would alter the recipe in any way? Thanks for sharing this awesome recipe, I will definitely be making it again!

      Reply
      • LarishaBernard

        March 18, 2022 at 10:49 pm

        Yes you can, no other changes needed.

        Reply
    4. Hailey

      December 30, 2021 at 9:10 pm

      5 stars
      Wow! This is my first time using this recipe and it won’t be the last! This was absolutely amazing. Crisp outside, soft inside. I topped mine with minced garlic, Thyme, Rosemary, sea salt and red pepper flakes before baking. Thank you so much, this is a keeper recipe for sure 🙂

      Reply
      • LarishaBernard

        February 09, 2022 at 10:02 pm

        Love the toppings you chose and so happy to hear that you loved it

        Reply
    5. J

      September 22, 2021 at 8:24 am

      5 stars
      It came out perfect!

      Reply
      • LarishaBernard

        October 07, 2021 at 2:43 pm

        So happy to hear that you enjoyed it! Thanks for sharing

        Reply
    6. Julie-Rose G.

      February 20, 2021 at 5:56 pm

      5 stars
      This is the best flatbread recipe ever! I’ve made so many variations of this bread with sun dried tomatoes and garlic butter!

      Reply
      • LarishaBernard

        February 23, 2021 at 3:31 pm

        So happy to hear! I bet you made some beautiful artwork 🙂 We really appreciate you taking the time to leave a review! Have a great day!

        Reply
    7. Kristina Robinson

      September 10, 2020 at 7:28 pm

      5 stars
      WOW! This was Soooo so Good! So easy to make like literally no mess! It ended up being soft Ian’s fluffy in the inside but crispy on the outside. I would definitely use this method for a pizza crust. I put garlic,Italian seasonings and everything bagel seasoning on top and it was delicious! 10/10 Recommend this recipe!

      Reply
      • LarishaBernard

        September 13, 2020 at 8:03 am

        We’re so happy to hear you loved it Kristina! Thanks for taking the time to leave a review and we love your topping ideas!

        Reply
    8. Jeff stroud

      July 31, 2020 at 7:09 am

      Making my second attempt at Focaccia. Different flour this time, Bread flour instead of white whole wheat.
      I made the burger buns earlier this week… the dough was still rather wet and loose when forming into balls, They were a bit flat but tasty…

      Reply
      • LarishaBernard

        September 01, 2020 at 7:11 pm

        Thanks for the feedback!

        Reply
    9. Jessi

      June 27, 2020 at 7:28 pm

      I’m dying to make this! It looks sooo good! If I were to make this dough ahead of time and kept in the fridge, would I still need to cover it and let it rise again for the 30-45 minutes stated in the recipe? I’m thinking bc it’s already risen and doubled in size in the fridge I might not need to.

      Reply
      • LarishaBernard

        June 30, 2020 at 2:27 pm

        As long as it’s doubled in the fridge then you don’t need to let it rise again. We have left it in the fridge 2 days before using.

        Reply
    10. Emily

      May 22, 2020 at 6:56 pm

      5 stars
      I love this recipe and have already made the bread twice! Very clear instructions that are easy to follow. I replaced the plant milk with water and it turned out great. My family puts this away so quickly we practically fight over it haha.

      Reply
      • LarishaCampbell

        May 25, 2020 at 8:38 am

        We appreciate you taking the time to leave a review. Thank you so much. We’re excited to hear that it’s a family favorite! Enjoy!

        Reply

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