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 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.
- 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)
- 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.
- 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.
- 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.
- 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.
- Preheat your oven to 400°F.
- 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.
- 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.
More Everyday Dairy-Free Bread Recipes
No Rise Homemade Wheat Hamburger Buns
Basic Pizza Dough
Rustic Dinner Rolls
6 Comments
How much rosemary and coarse salt do you recommend? I’ve made this once before and it was a huge hit but now I don’t remember how much of those last two ingredients I used.
It’s hard to say, but a good visible smattering. I would just do a light sprinkle of the coarse salt – it is visible, which helps prevent over-salting. For the herbs, I use about 1 tablespoon and like to finely chop them.
How much traditional yeast would be needed? Mine is in a jar not packets
It’s 2 1/4 teaspoons active dry yeast.
Could this be made Gluten Free?
With experimentation! I couldn’t tell you exactly how to do it without testing.