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Loaf of baked vegan focaccia with slices of lemon and fresh rosemary on cutting board.
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5 from 5 votes

Vegan Focaccia

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!
Prep Time2 hrs 30 mins
Cook Time22 mins
Cool20 mins
Total Time3 hrs 12 mins
Course: bread
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 16
Calories: 100kcal
Author: Alison Corey



  • 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


  • 1 medium lemon think skin or Meyer lemon works best
  • ¼ teaspoon Kosher salt
  • 1 teaspoon fresh rosemary


  • 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.



Top Tips for Making Vegan Focaccia
  • 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. 


Calories: 100kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg