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
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Vegan Focaccia
Ingredients
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1 package instant yeast
- 1 tsp salt
- 1 1/2 cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk) *can also use water if needed
- 1/4 cup maple syrup (sub for agave or cane sugar)
- 1/4 cup olive oil, divided
Instructions
- In a large bowl, whisk together 3 1/2 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
Nutrition
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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.
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!
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.
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.