Vegan Rosemary Focaccia Bread Recipe (Egg Free/Dairy Free)
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Jump to Recipe Watch VideoThis Vegan Rosemary Focaccia Bread recipe is beyond delicious and simple! Better than the bakery, this bread is hearty and easy to make.
Light and fluffy, serve this great bread with soups, stews, or chili!
This Rosemary Vegan Focaccia Bread Recipe Is:
- Simple
- Herby
- Light
- Floral
- Hearty
- Vegan, vegetarian, dairy free, egg free
One of the BEST Pantry Bread Recipes
This homemade vegan focaccia recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
What’s In This Sheet Pan Rosemary Focaccia Bread Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Dried Rosemary: Which I find has a more subtle flavor than the fresh rosemary. I crushed mine in a mortar and pestle, but you can use the larger dried leaves of rosemary if you’d like.
- Extra virgin olive oil
- Active Dry Yeast: I stocked up on this active yeast which I always find plenty of uses for in my kitchen! Active dry yeast is great for overnight breads and this easy quick bread recipe too!
- Granulated Sugar: I like an organic sugar for my recipes.
- All Purpose Flour: I normally use organic all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
- Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
Make Focaccia Bread Vegan for a Plant-Based Version
This vegan rosemary bread is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
How Do I Make this Easy Vegan Focaccia Bread Recipe?
- In a bowl, mix the warm water, active yeast, and sugar and allow the mixture to dissolve for about 15 minutes.
- Meanwhile, in a large bowl, add the flour, olive oil, salt and rosemary. Stir well with a wooden spoon to combine.
- Add the water and yeast to the flour little by little, stirring every 1/2 cup or so. Dough should be shaggy when all ingredients are mixed together.
- Place plastic wrap over dough and cover for about 2 hours, allowing the dough to rise in a warm space.
- Once risen, knead dough for about 10 minutes into a ball. Cover the ball with plastic wrap and refrigerate for 12 to 24 hours.
- After refrigerating, unwrap dough and place in a large greases bowl. Allow to rise one last time for about 2 hours.
- When ready to bake, preheat oven to 400 degrees Fahrenheit. In a 13×9 sheet pan, pour in 2 tablespoons of olive oil. Add the dough, and gentry knead it out so it fills the sheet pan. Allow to sit for about 15 minutes. Use your fingers to poke holes in the dough, go all the way to the sheet pan. Drizzle the remaining 2 tablespoons of olive oil on top. Sprinkle top with a touch of extra salt and rosemary.
- Bake focaccia for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.
What To Eat Focaccia With
Creamy Vegan Summer Vegetable Stew Recipe (GF)
French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)
Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)
Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)
Southwest Potato Corn Chowder (Vegan, Paleo, Whole30, Gluten Free)
Get the Same Ingredients I Use For My Vegan Focaccia Bread Recipe with Rosemary!
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Vegan Rosemary Focaccia Bread
Ingredients
- 2 cups warm water
- 1 0.25 ounce packet of active yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour I used all purpose
- 1/2 cup extra virgin olive oil
- 1.5 teaspoons Sea Salt plus extra for sprinkling
- 1 tablespoon rosemary plus extra for sprinkling
Instructions
- In a bowl, mix the warm water, active yeast, and sugar and allow the mixture to dissolve for about 15 minutes.
- Meanwhile, in a large bowl, add the flour, olive oil, salt and rosemary. Stir well with a wooden spoon to combine.
- Add the water and yeast to the flour little by little, stirring every 1/2 cup or so. Dough should be shaggy when all ingredients are mixed together.
- Place plastic wrap over dough and cover for about 2 hours, allowing the dough to rise in a warm space.
- Once risen, knead dough for about 10 minutes into a ball. Cover the ball with plactic wrap and refrigerate for 12 to 24 hours.
- After refrigerating, unwrap dough and place in a large greases bowl. Allow to rise one last time for about 2 hours.
- When ready to bake, preheat oven to 400 degrees Fahrenheit. In a 13×9 sheet pan, pour in 2 tablespoons of oilvs oil. Add the dough, and gentry knead it out so it fills the sheetpan. Allow to sit for about 15 minutes. Use your fingers to poke holes in the dough, go all the way to the sheetpan. Drizzle the remaining 2 tablespoons of olive oil on top. Sprinkle top with a touch of extra salt and rosemary.
- Bake focaccia for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.
Nutrition
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I am going to dip this delicious bread into marinara sauce oooooolala