No-Knead Vegan Focaccia Bread
Making vegan focaccia bread at home is super easy with this foolproof, no-knead recipe!
This restaurant by my house makes the best vegan focaccia bread. I mean, it is out of this world! The crust is golden and rich with olive oil, and the inside is soft and airy. I asked them how they made this so good. They looked at me perplexed and said, It’s all about good ingredients.
I thought that was fair. But why is THIS bread so good? Is it different from any other vegan focaccia bread I have had?
The answer was to make it at home from scratch! Buying focaccia bread at the store has three issues. First, it uses less olive oil than traditional focaccia bread. Second, it does not use high-quality ingredients, and it has preservatives. Finally, it’s stored in plastic. So it can be perfect out of the oven, but once it’s in the plastic, it softens what should be a golden crust.
With this recipe, I have solved all those issues. Be prepared to have your mind blown. Seriously, this is the BEST vegan focaccia bread you will ever have! For a perfect dinner, try it with homemade classic Italian ciambotta!
Vegan Focaccia Bread
Cliff Notes
EASE: No-kneed makes it easy and foolproof!
CUISINE: Italian
COURSE: All day
TIME: 16 hours and 30 minutes
Diet: Vegan and Dairy-Free
What is Focaccia Bread?
Focaccia bread is from northwestern Italy and It dates back to Roman times. It is a thick bread rich with olive oil, giving it a golden crust. The inside is soft and billowy. What I love about, is the endless number of focaccia bread topping ideas.
- Serve it with balsamic glaze and have a perfect appetizer or side.
- Add fruits and cheeses on top, and you have an appetizer bread.
- Add tomato sauce and pizza toppings; you have something similar to Sicilian pizza!
- Add Nutella and bananas, and you have dessert.
You get the idea. The options for customizing vegan focaccia bread are endless.
Ingredients
Flour
I prefer using all-purpose flour. It’s easy to find and universal for most recipes. I like to use King Arthur’s flour. It is a high-quality brand easily found in most grocery stores. If you prefer, you can use bread flour, which will give you a slightly airier texture.
Instant Yeast
Always check the expiration date before using any yeast to ensure it’s fresh. Because yeast is a living organism, expired yeast will not produce a good rise or possibly any rise at all.
Extra-Virgin Olive Oil
Olive oil gives this bread a rich, golden crust. Always use good olive oil, but not necessarily your best, as some bottles cost $50 and up. Save the expensive oil for dipping!
Flaky Salt
A high quality flaky salt gives this bread a pop of flavor and elevates the overall flavor. It’s the same type of pop you can get when eating chocolate with sea salt. I recommend using Maldon flaky salt. If you don’t have that, coarse sea salt will work fine.
See the recipe card for full information on ingredients and quantities.
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 two 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.
- 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.
If you made this vegan focaccia brad recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
No-Knead Vegan Focaccia Bread
Equipment
- 9×13 baking dish or rimmed sheet
Ingredients
- 4 cups (512g) all purpose flour
- 2 teaspoons (10g) salt
- 2 teaspoons (8g) instant yeast
- 2 cups lukewarm water
- 4 tablespoons olive oil (divided)
Instructions
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.
Notes
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
Did you make this? Leave a comment below and let me know how it turned out!
