Vegan Focaccia Bread is Naturally Dairy-Free and Versatile

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I made the Garlic and Onion Broth from Nava Atlas’s cookbook Vegan Soups and Hearty Stews for all Seasons, and it was delicious! But my husband Scott was all about the Accompaniments section at the end of the book. He’s the baker in the family, and that last chapter has several muffin, scone and bread recipes. Scott made the Vegan Focaccia Bread recipe – twice. We love this bread!

Vegan Focaccia Bread - a versatile, naturally dairy-free and cheese-free recipe. Topped with garlic and rosemary, but you can use different toppings.

Vegan Focaccia Bread is Naturally Dairy-Free and Versatile

Focaccia is an Italian bread that’s similar to pizza dough, but is richer in olive oil and bakes up lighter. It’s also often topped with coarse sea salt, garlic, and/or fresh herbs. Nava chooses the classic combination of rosemary and garlic, but don’t be afraid to use other herbs from your garden. Oregano is also delicious. And if you don’t have any fresh herbs, you can use dried instead.

We originally shared this recipe back in 2009, when Nava’s book was released, but have given this post a big update.

Special Diet Notes: Vegan Focaccia Bread

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, plant-based, vegan, and vegetarian.

Vegan Focaccia Bread with Garlic & Rosemary
 
Prep time
Cook time
Total time
 
Although this excellent traditional Italian bread is yeasted, it does not take as long to make as other yeasted breads, since it only requires one rather brief rising. If you are making a long-simmering soup, this bread will likely fit into the time frame. It’s a natural pairing with Italian-style soups such as the Minestrone soup in Vegan Soups and Hearty Stews for all Seasons, but it’s good with most any tomato-based soup.
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 1 round loaf, about 8 wedges
Ingredients
  • 1 (.75-ounce) active dry yeast packet (2¼ teaspoons)
  • 1 cup warm water
  • 1 tablespoon natural granulated sugar
  • ¼ cup extra-virgin olive oil
  • 1½ cups whole wheat flour
  • 1 cup unbleached white flour
  • 1 teaspoon salt
  • 1 tablespoon minced fresh garlic
  • Coarse salt
  • Dried or fresh rosemary (or your herb of choice)
Instructions
  1. Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and two tablespoons of the oil.
  2. In a large mixing bowl, combine the flours and salt. Work the yeast mixture in using your hands, then turn out onto a well-floured board.
  3. Knead for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.
  4. Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.
  5. Preheat your oven to 400°F.
  6. When the dough has finished rising, press shallow holes into its surface with your fingers, at even intervals. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, coarse salt, and herbs.
  7. Bake the focaccia for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Serve warm, cut into wedges, or just have everyone break off pieces.
Notes
This recipe is reprinted with permissions from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.

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About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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