Basic Foccacia Bread (Vegan, Soy-Free)


Kristen Doyle of Dine & Dish and Just Baking – What is it about this bread recipe that makes it worthy enough to be a standby in my house? Well…for starters it is simple and quick to make. Next, it is extremely versatile. I was inspired by the clover rolls I made last week and just used Kosher salt and cracked pepper as my topping, but the possibilities are endless. Try adding some olives, sundried tomatoes … rosemary, caramelized onions… you get the point. Make a thicker loaf and you can slice it down the middle to make a delicious Italian sandwich.

For a basic Italian bread recipe…one that would be a great addition to almost any meal, welcome this delicious recipe into your rotation.  Adapted from Recipezaar:

Basic Foccacia Bread  Basic Foccacia Bread


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 packet active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 dash ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil

Toppings of your choice

  1. In large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper.
  2. Mix in vegetable oil and water.
  3. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
  4. Lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
  5. Cover with damp cloth and let rise in warm place 25 minutes.
  6. Preheat oven to 425 degrees.
  7. Punch dough down, place on greased baking sheet.
  8. Pat dough into 1/2-inch thick rectangle (doesn’t have to be perfect).
  9. Using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
  10. Brush top with olive oil, then sprinkle with your choice of toppings.
  11. Bake for 13-15 minutes until golden brown.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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