Vegan Focaccia Bread, Foolproof Recipe!

This no-knead, foolproof recipe makes vegan focaccia bread super easy to make! Only 10 minutes of hands-on prep time and plenty of resting time are needed, and you’ll end up with perfectly golden, airy on the inside and crispy on the outside focaccia bread!

Tomato and olive focaccia cut into squares.

Vegan focaccia bread has a soft interior, crispy crust, and rich flavor, making it perfect for any occasion. From breakfast to dessert and everything in between, focaccia bread is the most versatile Italian bread you can find!

The golden crust stays crisp because it is homemade and not stored in plastic. I also love that this recipe only requires ten minutes of hands-on work. However, it takes 16 – 20 hours with rise times, which is okay by me because I have never needed focaccia bread correctly.

Three types of focaccia bread.

Vegan Focaccia Bread Recipe Cliff Notes

EASE: No-kneed makes it easy and foolproof!
CUISINE: Italian
COURSE: All day
TIME: 16 hours and 30 minutes
Diet: Vegan, Vegan Optional, Dairy Free

Focaccia bread with pears.

What Makes This Recipe Vegan?

Most focaccia bread recipes call for white sugar, often processed with bone char. Bone char is a filter made from cattle bones that removes impurities from sugar, giving it a bright white color. While bone char is not present in the final sugar product, it is used in refining, so it is unsuitable for vegans.

This vegan focaccia bread recipe uses organic or unrefined sugar instead of white sugar. Organic sugar is processed without using bone char or any animal products, while unrefined sugar is not as heavily processed and does not require bone char in the refining process.

By using organic or unrefined sugar, this recipe ensures that the focaccia bread is completely vegan.


Ingredients used in making this recipe: Flour, water, salt, olive oil and yeast.
  • Flour (3 cups): Flour is the main ingredient in focaccia bread. It provides structure and gives the bread a chewy texture. All-purpose flour is a good choice for focaccia bread, but you can also use bread flour for a more airy bread. Do not use cake or pastry flour, as these flours have a lower protein content and will not produce the same results.
  • Instant yeast (2 teaspoons): Yeast is a microorganism that ferments the carbohydrates in flour, producing carbon dioxide gas. This gas creates air bubbles in focaccia bread, giving it a light and fluffy texture.
  • Salt (2 teaspoons): Salt enhances the bread’s flavor and helps control fermentation. Using fine salt in focaccia bread is important, as coarse salt and yeast are not friendly.
  • Warm water (2 cups): Water activates the yeast and begins fermentation. The ideal temperature for the water is between 95 and 105 degrees Fahrenheit. If the water is too cold, the yeast will not activate, and if it is too hot, it will kill the yeast.
  • Extra-virgin olive oil (4 tablespoons): Olive oil adds flavor and richness to the bread and helps create a moist and tender crumb.
  • Extra salt for sprinkling on top: Sprinkling extra salt on the bread before baking gives it a delicious and crunchy topping.
  • Flaky salt (optional): Flaky salt is a type of sea salt with large crystals. It adds a beautiful and unique texture to focaccia bread. If you do not have flaky salt, you can use regular sea salt.
Three types of focaccia bread.
Consolidated Timeline for Planning

Baking Timeline

Day 1 (Evening)
8:00 PMMake the dough and refrigerate for up to 3 days
Bread Making Day
8:00 AMSecond rise (4 hours)
– Oil baking dish and dough
– Cover with oiled plastic wrap
12:00 PMPrepare the dough
– Preheat oven to 450°F
– Dimple the dough, spread the remaining olive oil, and rest for 30 minutes
12:30 PMBake for 25-30 minutes
After bakingCool for a few minutes, then serve


  • The dough can be refrigerated for up to 3 days.
  • Ensure a 4-hour window for the second rise and final preparation before baking.
Customize with your favorite toppings!

Personalize This Recipe

Focaccia is a versatile, all-in-one type of bread. You can enjoy it for breakfast, lunch, dinner, as an appetizer, pizza, or even dessert. With so much flexibility, there are a million focaccia bread-topping ideas. Here are a few of my favorite combinations:

  • Breakfast: Sliced apples and figs and drizzled with vegan honey.
  • Lunch: Caramelized onions, roasted red peppers, and vegan goat cheese.
  • Dinner: Red grapes, pears, vegan blue cheese, and arugula.
  • Appetizer: Kalamata olives, sun-dried tomatoes, and vegan feta cheese.
  • Pizza: Tomato sauce, vegan baby mozzarella, and fresh basil.
  • Dessert: Vegan Nutella and bananas.
Make this Recipe Perfect Every Time!

Expert Tips

Use High-Quality Ingredients:

  • Bread Flour: Use high-quality bread flour. With its higher protein content than all-purpose flour, bread flour gives focaccia a lighter, fluffier texture.
  • Extra-Virgin Olive Oil: Always use extra-virgin olive oil (is there any other kind?). A good focaccia gets its rich flavor from the olive oil. I like to use a newly opened bottle for an even richer taste.
  • Sea Salt: Use fine sea salt for an even texture. It dissolves uniformly into the dough, avoiding any unwanted crunchy bits. But on top, use a flaky sea salt. This extra bit gives the bread an undeniable richness!

Rising conditions:

  • Rising Conditions: Place the dough in a warm, draft-free area with a temperature between 75 and 80 degrees Fahrenheit.
  • Patience is Key: Allow the dough to rise until it has doubled. In my home, this usually takes about four hours.

Be Generous with Olive Oil:

  • Prepare the Baking Dish: Brush olive oil on the bottom of the baking dish before adding the dough. This prevents sticking and adds an extra layer of flavor. I have always been very generous with this step. It gives me a crispy golden texture that can only be achieved with freshly baked focaccia bread.
  • Top Drizzle: Remember to drizzle olive oil over the top of the dough. This helps create the top part of the perfect golden brown crust.

Did you make this? Leave a comment below and let me know how it turned out!

Tomato and olive focaccia cut into squares.

Vegan Focaccia Bread, Foolproof Recipe!

Vegan focaccia bread is super easy to make with this no-knead, foolproof recipe! You only need 10 minutes of hands-on prep time and plenty of resting time, and you'll end up with perfectly golden, crispy focaccia bread!
5 from 2 votes
Print Rate
Course: Appetizer, Bread
Cuisine: Italian
Servings: 12 squares
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 16 hours 50 minutes


  • 9×13 baking dish or rimmed sheet


  • 4 cups (512g) all purpose flour
  • 2 teaspoons (10g) salt
  • 2 teaspoons (8g) instant yeast
  • 2 cups lukewarm water
  • 4 tablespoons olive oil (divided)


Step 1: Make the Dough

  • In a large mixing bowl, whisk together the flour, salt, and yeast.
  • Add the warm water and stir until a dough forms.

Step 2: First Rise

  • Lightly oil the dough and bowl.
  • Cover the bowl with plastic wrap or a damp kitchen towel.
  • Refrigerate the dough for 12 hours or up to 3 days.

Step 3: Second Rise

  • Oil a 9×13-inch baking dish with 2 tablespoons of olive oil.
  • Gently remove the dough from the bowl and place it in the prepared baking dish.
  • Coat the dough ball with the olive oil in the dish.
  • Cover the dough with oiled plastic wrap.
  • Let the dough rest for 4 hours.

Step 4: Prepare the Dough

  • Preheat the oven to 450°F (230°C).
  • Lightly oil your fingertips.
  • Press your fingertips into the dough, creating dimples.
  • Move the dough to the corners of the baking dish if needed, so that the dough is evenly distributed in the dish.
  • Evenly spread the remaining 2 tablespoons of olive oil across the top of the dough.
  • Let the dough rest for 30 minutes.

Step 5: Bake

  • Place the focaccia dough in the center of a preheated oven.
  • Bake for 25-30 minutes, or until the top is golden brown and crispy.
  • Remove the focaccia from the oven and let it cool for a few minutes before cutting into squares and serving.



  • Use high-quality ingredients for the best flavor and texture.
  • Make sure the warm water is between 95 and 105 degrees Fahrenheit. If the water is too cold, the yeast will not activate. If the water is too hot, it will kill the yeast.
  • Be patient and let the dough rise fully. This will help to ensure a light and fluffy bread.
  • Dimple the dough well before baking. This will help to create bread with a crispy crust and a soft interior.
  • Brush the top of the dough with olive oil before baking. This will help to create a golden brown crust.
  • Let the bread cool slightly before cutting into it. This will help to prevent the bread from crumbling.


  • You can use bread flour instead of all-purpose flour for a more airy bread.
  • You can top your focaccia bread with various toppings, such as sliced tomatoes, olives, onions, or herbs.
  • Focaccia bread can be eaten plain, or it can be used to make sandwiches or wraps.

Storage Instructions:

  • Countertop Instructions: Store in an airtight container on the counter for up to three days. Avoid storing it in a large ziplock; this will cause the crispy exterior to become soft.
  • Freezer Instructions: Wrap tightly in plastic wrap and store in the freezer-safe bag for up to one month.

Consolidated Baking Timeline:

  • Day 1:  Make the dough and refrigerate for 12 hours or up to 3 days.
  • Day 2 or Baking Day: 
    • Second rise: 4 hours resting
    • Shape/Dimple: 30 minutes resting
    • Bake: 25 – 30 minutes


Calories: 331kcal | Carbohydrates: 61g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 92mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.003mg | Calcium: 12mg | Iron: 4mg
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Did you make this? Leave a comment below and let me know how it turned out!

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