Versatile Vegan Focaccia Bread


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.

Versatile Vegan Focaccia Bread
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.
Serves: 1 round loaf, about 8 wedges
  • 1 package active dry yeast
  • 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 oregano or rosemary
  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 the oven to 400 degrees.
  6. When the dough has finished rising, poke 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 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.
Reprinted with permissions from Vegan Soups and Hearty Stews for all Seasons

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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