Vegan Focaccia Bread with Herbs

Square cropped image of the top view of a wire rack covered with square pieces of focaccia bread, a small jar of olive oil and small jar of balsamic vinegar.

Vegan Focaccia Bread with Herbs

This vegan focaccia bread is easy to make and can be topped with any herbs or other toppings you like! Nothing is better than fresh focaccia and it’s well worth the time required to allow the dough to rise twice.

Course Appetizer, Side Dish

Cuisine Italian-inspired, Vegan

Keyword Vegan focaccia bread, Vegan focaccia recipe

Prep Time 20

Cook Time 30

Rising (twice) 2

Total Time 2 50

Servings Servings

Calories 183kcal

Equipment

Large mixing bowl
Measuring cups and spoons
Kitchen towel
Baking tray
Silicone baking mat (or parchment paper)

Ingredients

Vegan Focaccia Dough

1 ½ cups lukewarm water
1 ½ tablespoons agave syrup (or maple syrup)
1 tablespoon active dry yeast
1 teaspoon salt
2 tablespoons olive oil
3 ½ cups all-purpose flour

To Knead and Shape

¼ cup all-purpose flour
1 tablespoon cornmeal (optional)

Focaccia Topping

2 teaspoons olive oil
½ teaspoon salt
2 tablespoons fresh thyme (or any herb of choice)

Instructions

Step 1: Activate Yeast

Add lukewarm water and agave syrup to a large mixing bowl. Stir to combine. Lukewarm water should feel warm to the touch but not release steam.
1 ½ cups lukewarm water, 1 ½ tablespoons agave syrup
Sprinkle yeast over the water and let activate for 5-10 minutes. It should look foamy when it’s ready.
1 tablespoon active dry yeast

Step 2: Make Dough and Let Rise

When the yeast activates, add salt and olive oil. Then add all-purpose flour. Scoop and level the flour when measuring for best results.
1 teaspoon salt, 2 tablespoons olive oil, 3 ½ cups all-purpose flour
Stir until you can’t stir anymore. At this point, dump the dough onto a lightly floured surface.
¼ cup all-purpose flour
Knead the dough until it feels smooth and holds together nicely. It’ll be lightly sticky to the touch but not so sticky that you can’t handle it.
If needed, add 1-2 tablespoons of extra flour to achieve this consistency.
Lightly oil your mixing bowl before placing the kneaded dough back into it. Lightly oil the top of the dough too.
Cover with a kitchen towel and let rise until it’s doubled in size; about 45 – 90 minutes.

Step 3: Shape Bread and Let Rise

When doubled in size, prep a baking tray by covering it with a silicone baking mat or parchment paper.
I like to coat the tray with cornmeal; this is optional.
1 tablespoon cornmeal
Dump the dough from your bowl onto the prepped baking tray.
Use your hands to shape the dough into a rectangle that’s 1 – 1 ½ inches (3 centimeters) thick.
Lightly dimple the dough surface by pressing into it with your fingers (only press about halfway down the thickness of the bread).
Cover with a kitchen towel and allow to rise again, until doubled in size. This should take another 45-90 minutes.

Step 4: Bake and Serve

Once risen, preheat your oven to 350 °F.
Top the focaccia bread however you like. For this recipe I drizzle/ brush on olive oil, then sprinkle on sea salt and fresh thyme.
2 teaspoons olive oil, 2 tablespoons fresh thyme, ½ teaspoon salt
Bake for 25-30 minutes, until the top of your loaf is golden brown.
Remove from oven and let rest for a few minutes before slicing and serving. Use a serrated knife for easy slicing.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition