Homemade Vegan Focaccia with lemon and rosemary has a crispy outer edge and a soft and chewy interior. It’s an easy recipe for first-time bread makers, that will become a favorite!
I am not an experienced bread maker but that’s something I want to change! My first attempt at making homemade bread was these easy No Yeast Flatbreads.
This is an easy bread recipe to prepare even for a novice like me. I made it on a weekend morning with my kids, and we all had great fun kneading the dough, and just as much eating it all up!
This vegan focaccia bread recipe is extremely versatile. You can use it for sandwiches, crust for homemade pizza, dips, salads, and more. The options are truly endless.
This version is topped with lemon, rosemary, and a sprinkle of sea salt.
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Why You’ll Love This Vegan Focaccia
- It’s an easy bread for beginner bakers.
- Use your favorite herbs to make this recipe suit your tastes.
- It has a crunchy outer crust and a soft and chewy center.
- You only need 5 simple ingredients.
- Uses white whole wheat flour for increased fiber.
- Fresh herbs for distinct fresh flavors.
- Numerous uses such as sandwich bread, flatbread, pizza crust, and more!
Ingredients and Notes
White Whole Wheat Flour and Whole Wheat Flour: I choose to use a combination of white whole wheat flour and whole wheat flour because it has added fiber. However, you could also use all-purpose flour. Another option that will work equally well is using bread flour.
Active Dry Yeast: This is the leavening agent in this bread. Whereas quick bread call for baking powder or baking soda, yeast bread use yeast to help them rise. Active dry yeast needs to be dissolved in water before use.
Olive Oil: A small about of olive oil gives this bread added moisture.
Toppings: Fresh rosemary, fresh lemon, and Kosher salt are added to the top for additional flavor.
Vegan Focaccia Instructions
Step 1: In a large mixing bowl, combine the white whole wheat flour, wheat flour, dry yeast mixture, and 1 ½ tablespoons of finely chopped fresh rosemary whisking together to combine. Create a well in the flour mixture and add warm water (no more than 115° F) and oil.
Step 2: Create a well in the center of the flour mixture. and add the warm water (no more than 115 F) and olive oil.
Step 3: Stir vigorously with a wooden spoon until a sticky dough forms and all of the flour is incorporated.
Step 4: Turn the dough out onto a lightly floured surface.
Step 5: Knead by stretching and folding the dough back on itself. Continue for about 5 minutes or 60 turns. The dough should become smoother and fully pull away from the surface.
Step 6: Form the dough into a ball.
Alternatively: Process the dough in a stand mixer with a dough hook for 5-6 minutes.
Step 7: Oil a large bowl. Roll the dough so that it is covered in oil. Cover with a damp cloth or cling wrap.
Step 8: Allow the dough to rise at room temperature until 2 ½ to 3 times its size, about 1 ½ to 2 hours depending on the room temperature. Preheat the oven to 425° F. Line a baking pan with parchment paper.
Step 9: Turn the risen dough out onto the parchment paper. Stretch with your fingers to a 9 inch by 14-inch rectangle. Cover with a damp cloth or cling wrap and allow to rest for 15-20 minutes. Uncover the dough. Using your finger push dimples into the dough about 2 inches apart.
Step 10: Slice lemon into extremely thin rounds, less than ⅛th inch. A mandoline is the best tool for this task, but a very sharp knife also works.
Step 11: Finely chop the fresh rosemary.
Step 12: Drizzle the top of the dough with olive oil. Top with thinly sliced lemon rounds, then sprinkle with finely chopped rosemary and kosher salt.
Step 13: Bake for 12 minutes at 425° F. Reduce the heat to 400° F and bake for another 9-10 minutes until beginning to brown on top. Remove from the oven and allow it to cool for at least 20 minutes. Serve topped with fresh rosemary sprigs.
Expert Tips
- Be sure to flour the surface when you knead the dough to keep it from sticking.
- Use the hook attachment on your stand mixer to save some elbow grease. Knead the dough with the hook attachment for about 5-6 minutes or until a ball forms and the dough pulls away from the mixing bowl.
- Make sure you give your dough enough time to rest. Do not remove the damp towel or cling wrap until the time rest time is completed.
- Use a thin-skinned lemon and a mandoline to get thin even lemon slices. Meyer lemons work best.
- Use fresh rosemary rather than dried rosemary. It has a fresh robust flavor.
- If you don’t have fresh you can use dried rosemary but you will need to cut the measurements in half as dried herbs are more concentrated than fresh.
Recipe FAQS
Focaccia is an Italian bread. It is believed that it was first developed by the Etruscans who lived in North Central Italy.
What makes focaccia different from other types of bread is that it uses olive oil which creates a springy and spongy texture. The outside is crispy and golden brown, while the inside is moist and soft. Lots of air bubbles form making it nice and squishy yet holding a firm shape.
I suggest other herbal toppings such as thyme, or sage. Minced garlic also makes a flavorful addition. Other toppings I suggest include sundried tomatoes, roasted red peppers, caramelized onions, cherry tomatoes, fresh basil, parsley, and olives.
Make this recipe gluten-free by using a gluten-free 1:1 baking flour such as Bob’s Red Mill.
This recipe has about 100 calories, 3 grams of protein, and 3 grams of fiber. It is made with all-natural plant-based ingredients and fresh herbs. There is no added sugar, and it is low in sodium.
How to Serve
If you’re looking for versatile bread to serve with your meals, you’ve found it! Here are a few of my ideas for serving this vegan focaccia…
- Veggie filled sandwiches
- Vegan pizza topped with your favorite veggies and sprinkled with vegan parmesan
- Alongside a green salad.
- With your favorite soups and stews such as this Creamy Vegan Tomato Soup, Vegan Mushroom Soup, or Vegan Stew
- Create a Vegan Antipasto Platter
- Dip in Hummus or this Creamy Cashew Ricotta
How to Store and Keep
After slicing this bread store it in an airtight container at room temperature for 4-5 days. You can also freeze the bread for up to 3 months. Defrost in the refrigerator overnight before serving.
More Vegan Bread Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Focaccia
Ingredients
Dough
- 2 cups white whole wheat flour or all purpose flour
- ½ cup whole wheat flour
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon sea salt
- 1 ½ tablespoon fresh rosemary coarsely chopped
- ¾ cup + 2 tablespoon lukwarm water
- ¼ cup olive oil
Topping
- 1 medium lemon think skin or Meyer lemon works best
- ¼ teaspoon Kosher salt
- 1 teaspoon fresh rosemary
Instructions
- In a large bowl, combine the white whole wheat flour, wheat flour, dry yeast, and finely chopped fresh rosemary whisking together to combine. Create a well in the flour mixture and add warm water (no more than 115° F) and oil.
- Create a well in the center of the flour mixture. and add the warm water (no more than 115 F) and olive oil.
- Stir vigorously until a sticky dough forms and all of the flour is incorporated.
- Turn dough out onto a lightly floured surface.
- Knead by stretching and folding the dough back on itself. Continue for about 5 minutes or 60 turns. The dough should become smoother and fully pull away from the surface. Alternatively: Process the dough in a stand mixer with a dough hook for 5-6 minutes.
- Form the dough into a ball.
- Oil a large bowl. Roll the dough so that it is covered in oil. Cover with a damp cloth or cling wrap.
- Allow the dough to rise at room temperature until 2 ½ to 3 times its size, about 1 ½ to 2 hours depending on the room temperature. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Turn the risen dough out onto the parchment paper. Stretch with your fingers to a 9 inch by 14-inch rectangle. Cover with a damp cloth or cling wrap and allow to rest for 15-20 minutes. Uncover the dough. Using your finger push dimples into the dough about 2 inches apart.
- Slice lemon into extremely thin rounds, less than ⅛th inch. A mandoline is the best tool for this task, but a very sharp knife also works.
- Finely chop the fresh rosemary.
- Top with thinly sliced lemon rounds sprinkle with finely chopped rosemary and kosher salt.
Video
Notes
- Be sure to flour the surface when you knead the dough to keep it from sticking.
- Use the hook attachment on your stand mixer to save some elbow grease. Knead the dough with the hook attachment for about 5-6 minutes or until a ball forms and the dough pulls away from the mixing bowl.
- Make sure you give your dough enough time to rest. Do not remove the damp towel or cling wrap until the time rest time is completed.
- Use a thin-skinned lemon and a mandoline to get thin even lemon slices. Meyer lemons work best.
- Use fresh rosemary rather than dried rosemary. It has a fresh robust flavor.
- If you don’t have fresh you can use dried rosemary but you will need to cut the measurements in half as dried herbs are more concentrated than fresh.
- Other topping suggestions: garlic, fresh or dried herbs, sundried tomatoes, roasted red peppers, caramelized onions, and olives.
- Store sliced bread in an airtight container at room temperature for up to 7 days.
cookilicious
I need to bake this! Looks so good
Veena Azmanov
Perfect time to try this Vegan Focaccia recipe. I love the Topping of lemon and Rosemary over this delicious and yummy Focaccia.
Candice
Love this focaccia so darn much! It came out perfectly on the first try. Cannot wait to make it again!
Emily Liao
This focaccia bread is perfect! I love the lemon and rosemary accent on this. Will definitely be making again.
Demeter
Love the lemon and rosemary together in this bread. Thanks for giving us a fun project to do this weekend.