Easy No-Knead Vegan Focaccia Bread

Vegan focaccia bread is a delicious and easy-to-make bread perfect for any occasion. With only 10 minutes of hands-on prep time and no kneading required, this recipe is perfect for busy cooks. The finished product is a soft and fluffy bread with a golden crispy exterior, making it the perfect accompaniment to any meal.

Tomato and olive focaccia cut into squares.

Have you ever tried vegan focaccia bread? It’s a delicious and versatile bread that is perfect for any occasion. With its soft interior, crispy crust, and rich flavor, this bread will surely please everyone at your table.

The best part about this recipe is how easy it is to make. This recipe requires only 10 minutes of hands-on prep time and no kneading. And with a few simple ingredients, you can create a loaf of vegan focaccia bread that’s better than anything you can buy at a bakery.

The secret to making delicious bread is to use high-quality ingredients. I recommend using extra virgin olive oil and flaky sea salt. These ingredients will give your bread a rich flavor and a crispy crust.

What is Vegan Focaccia Bread?

Vegan focaccia bread is a delicious and versatile Italian flatbread made without animal products. It is made with simple ingredients such as flour, yeast, salt, and olive oil and can be enjoyed plain or with various toppings.

Focaccia bread with pears.

What Makes This Recipe Different?

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 the use of 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.


Flour (3 cups): Flour is the main ingredient in focaccia bread. It provides the structure and gives the bread its 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.

Active dry 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 the fermentation process. Using fine salt in focaccia bread is important, as coarse salt and yeast are not friendly.

Warm water (2 cups): Warm 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. If the water is too hot, it will kill the yeast.

Extra-virgin olive oil (4 tablespoons): Olive oil adds flavor and richness to the bread. It also helps to 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. You can use regular sea salt if you do not have flaky salt.

Three types of focaccia bread.

Topping Ideas

Focaccia is a versatile Italian flatbread that can be enjoyed as a bread, appetizer, pizza, or main course. It has a soft and fluffy interior with a slightly crispy crust and can be topped with various savory and sweet ingredients.

My favorite way to enjoy focaccia is as an appetizer, dipped in a balsamic glaze or topped with thinly sliced fruit and cheese. Here are some additional topping ideas:

FruitsFresh HerbsVegetablesOther Toppings
ApplesBasilArugulaArtichoke hearts
BerriesBay leavesAsparagusBlack olives
GrapesCilantroBell peppersCheese (vegan)
PearsDillBroccoliGreen olives
FennelCaramelized onionsFresh garlic cloves
MintCherry tomatoesKalamata olives
RosemaryGreen onionsRed onions
SageMushroomsRoasted red peppers
TarragonRoasted red peppersSun-dried tomatoes
ThymeSpinachSun-dried tomato pesto (pesto rosso)
ZucchiniVegan butter

During the second rise, dimple the dough with your fingers and drizzle with olive oil. Then, add your desired toppings, keeping in mind that some toppings may not bake well and should be added at the end. (Examples include fresh herbs, arugula, and burrata cheese.)

Hand creating dimples into the dough.
Adding olives and tomatoes to dough.

Focaccia Bread Making Expert Tips

Use high-quality ingredients:

  • Use high-quality bread flour for the best results. Bread flour has a higher protein content than all-purpose flour, giving your focaccia bread a lighter and fluffier texture.
  • Use extra-virgin olive oil for the best flavor. Extra-virgin olive oil has a rich, fruity flavor that will enhance the taste of your focaccia bread.
  • Use fine sea salt for the best texture. Fine sea salt will dissolve evenly into the dough without leaving any crunchy bits.

Give the dough time to rise:

  • During the second rise, place the dough in a warm place, away from drafts. The ideal temperature for rising is between 75 and 80 degrees Fahrenheit.
  • Be patient and let the dough rise until it has doubled in size. In my house, it normally takes about four hours.

Be generous with olive oil:

  • Drizzle olive oil over the top of the dough before baking. This will help to create a golden brown crust.
  • You can also brush olive oil on the bottom of the baking dish before adding the dough. This will prevent the dough from sticking to the pan.
Tomato and olive focaccia cut into squares.

No-Knead Vegan Focaccia Bread: The Perfect Easy Bread Recipe

Vegan focaccia bread is a soft and fluffy bread with a slightly crispy exterior. It is a versatile bread that can be enjoyed plain, as an appetizer with olive oil and balsamic vinegar, or dressed up with savory or sweet toppings.
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.


Nutrition Facts
No-Knead Vegan Focaccia Bread: The Perfect Easy Bread Recipe
Amount per Serving
Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.

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