Vegan Focaccia (Garlic and Herb)
Make the BEST vegan focaccia with 7 ingredients and 5 minutes of kneading – Airy inside, chewy, with a crisp, golden crust and irresistible garlic-herb flavor (+ customizable toppings)!
Servings: 1 loaf
Calories: 4314kcal
Ingredients
- 1 cup olive oil
- 2 tablespoons minced fresh herbs (like rosemary, thyme, or oregano)
- 4 garlic cloves minced
- 2 cups lukewarm water
- 2 ¼ teaspoons (1 packet) rapid rise yeast
- 1 ½ teaspoons sugar
- 5 cups all-purpose flour divided
- ¾ teaspoon salt plus more for garnish
- ⅓ cup your choice olives pitted and halved
Instructions
- In a sauté pan over medium heat, warm the olive oil. Stir in the fresh herbs and garlic, and heat for about 1 minute until fragrant and lightly cooked. Reduce the heat if the garlic begins to brown too quickly. Remove from heat and set aside.
- In a medium bowl, whisk together the lukewarm water, rapid rise yeast, and sugar. Let it sit for 5–10 minutes until bubbles form on the surface.
- In a large bowl, whisk 2 cups of flour with 1/3 cup of the herb oil and the yeast mixture. Let the mixture rest for 3 minutes.
- Add the remaining flour and salt, then mix by hand until a smooth dough forms. Knead the dough for about 5 minutes. Cover the bowl with a warm damp towel or plastic wrap and let rise for 45 minutes.
- While the dough rises, prepare a 9x13-inch pan by spreading 1/3 of the remaining herb oil across the bottom using a brush or paper towel.
- Preheat the oven to 410 degrees F (210 degrees C).
- Once the dough has risen, transfer it to the prepared pan and stretch it to fill the corners. Use your fingers to press dimples all over the dough. Spread the remaining herb oil on top and press the olives gently into the dough.
- Bake for 25 minutes, or until lightly golden. For a crispier top, bake for an additional 5–10 minutes to your preference.
Video
Notes
- For the best flavor/texture: Cold proofing the dough in the fridge overnight (up to 3 days) adds flavor depth, an extra open, airy crumb, and a deeper brown crust.
- Use warm water: It needs to feel warm to the touch, not hot. Even better, use a thermometer and aim for 110 - 115°F/44 - 46 °C.
- Check the yeast: Ensure it’s in date/active for a fluffy, airy homemade focaccia.
- Oil the pan well: To prevent sticking.
Nutrition
Calories: 4314kcal | Carbohydrates: 492g | Protein: 69g | Fat: 230g | Saturated Fat: 32g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 164g | Sodium: 2492mg | Potassium: 817mg | Fiber: 21g | Sugar: 8g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 166mg | Iron: 31mg
