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slices of vegan focaccia with rosemary and lemon
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5 from 4 votes

Vegan Focaccia with Lemon and Rosemary

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
Keyword: lemon rosemary focaccia, vegan focaccia
Servings: 16
Calories: 100kcal
Author: Alison Corey



  • 2 cups white whole wheat flour or all purpose flour
  • ½ cup whole wheat flour
  • 2 ¼ tsp active dry yeast
  • 1 tsp sea salt
  • 1 ½ tbsp fresh rosemary coarsely chopped
  • ¾ cup + 2 tbsp lukwarm water
  • ¼ cup olive oil


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


  • In a large bowl, combine dry ingredients for dough, stirring to distribute. Create a well in the flour mixture and add warm water (no more than 115° F) and oil.
  • Stir vigorously until a sticky dough forms and all flour is incorporated.
  • Turn dough out on to a lightly floured surface. Knead by stretching and folding dough back on itself. Continue for about 5 minutes or 60 turns. Dough should become smoother and fully pull away from the surface, easily forming a ball. *Alternatively: Process dough in a stand mixer with a dough hook for 5-6 minutes.
  • Oil a large bowl. Roll dough so that it is covered in oil. Cover with a damp cloth or cling wrap. Allow to rise at room temperature until 2 ½ to 3 times the size, about 1 ½ to 2 hours depending on room temperature.
  • Preheat oven to 425° F. Line a baking sheet with parchment paper.
  • Turn risen dough out onto parchment paper. Stretch with your fingers to approximately a 9” x 14” rectangle. Cover with a damp cloth or cling wrap and allow to rest for 15-20 minutes.
  • 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.
  • Uncover the dough. Use your finger to push dimples into the dough about 2” apart.
  • Top with thinly sliced lemon, sprinkle with rosemary and flaky salt.
  • Bake for 12 minutes at 425° F. Reduce heat to 400° F and bake for a further 9-10 minutes until beginning to brown on top. Remove from oven and allow to cool for at least 20 minutes.



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