Vegan Focaccia Bread Recipe
Focaccia Bread is one of the first recipes I successfully baked as an adult. Ten years later, I have tried different flavour combinations and multiple recipes, but nothing quite beats a simple lightly salted bread with herbs. I love Oregano and Basil on my focaccia, but really you can top it with whatever you’d like – rosemary, parsley, olives, sundried tomatoes, vegan parmesan – the possibilities are endless; I’ve even seen some amazing bakers make their focaccia bread into art, creating designs with fresh herbs and vegetables. I feel that a simple focaccia bread is perfect for dipping in olive oil and balsamic vinegar.
I use Quick-rise yeast in this recipe, but if you have traditional/active-dry yeast, that will work too – you’ll simply need to let it sit in the warm water for five minutes before adding it to the dry ingredients.
I baked this batch of focaccia in two round cake pans, but you could also roll the dough a rectangle and bake it in a 9 x 13″ cake pan. This Recipe for Focaccia Bread is quite similar to my Garlic Pizza Bread Sticks, however – along with a couple small differences – the biggest difference in this Focaccia Bread recipe that you may notice, is that I use a lot more Olive Oil here.
Here is The Home Baked Vegan’s Recipe for Focaccia Bread:
2 1/4 tsp Quick Rise Yeast
3 1/2 Cups All Purpose Flour
2 tsp Salt
2 tsp Sugar
1 Cup Warm Water
2 Tbsp Olive Oil
1/3 Cup Olive Oil
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/4 tsp Salt
In a large mixing bowl, stir together the flour, sugar, salt, and yeast with a fork.
Add the warm water and 2 Tbsp of olive oil, and knead for 5 – 10 minutes, until the dough is smooth.
On a lightly floured surface, roll the dough into two 8″ Circles.
Place the dough into two, oiled, round cake pans, and cover with a damp towel. Let rise for 1 hour.
Preheat the oven to 400′ F
Once the dough has risen, push holes into the top of the dough with your fingertips. Pour the olive oil evenly over both of the circles of dough.
Sprinkle the oregano, basil, and salt, over the dough.
Bake for 20 – 25 minutes, or until the top of the bread is golden brown.
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