Vegan Rosemary Focaccia Bread Recipe (Egg Free, Dairy Free)

This Vegan Rosemary Focaccia Bread recipe is beyond delicious and simple! Better than the bakery, this bread is hearty and easy to make. Great 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 and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Sheet Pan Rosemary Focaccia Bread Recipe?

• 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.
• 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 this organic sugar for my recipes, it has a really nice texture in these cookies, I’d recommend Anthony’s organic sugar for baking.
• All Purpose Flour: I normally use King Arthur 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.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.

Make Focaccia Bread Vegan for a Healthy 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 healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.

How Do I Make this Easy Vegan Focaccia Bread Recipe?

1. In a bowl, mix the warm water, active yeast, and sugar and allow the mixture to dissolve for about 15 minutes.
2. Meanwhile, in a large bowl, add the flour, olive oil, salt and rosemary. Stir well with a wooden spoon to combine.
3. 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.
4. Place plastic wrap over dough and cover for about 2 hours, allowing the dough to rise in a warm space.
5. Once risen, knead dough for about 10 minutes into a ball. Cover the ball with plastic wrap and refrigerate for 12 to 24 hours.
6. After refrigerating, unwrap dough and place in a large greases bowl. Allow to rise one last time for about 2 hours.
7. 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.
8. Bake focaccia for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.

What Do I Eat Focaccia With?

Get the Same Ingredients I Use For My Vegan Focaccia Bread Recipe with Rosemary!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

Vegan Rosemary Focaccia Bread

The Herbeevore

This Vegan Rosemary Focaccia Bread recipe is beyond delicious and simple to make! Better than the bakery, this bread is hearty and easy to make.  Great with soups, stews, or chili!  

5 from 3 votes

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Appetizer, Bread

Cuisine American, Italian

Servings 12 pieces

Calories 274 kcal

Ingredients

  

1x2x3x

• 2 cups warm water
• 1 0.25 ounce packet of active yeast
• 1 tablespoon sugar
• 5 cups flour I used all purpose
• 1/2 cup olive oil
• 1.5 teaspoons Himalayan sea salt plus extra for sprinkling
• 1 tablespoon rosemary plus extra for sprinkling

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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 13x9 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.

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Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 274kcalCarbohydrates: 41gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 294mgPotassium: 58mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 11mgIron: 3mg

Keyword Focaccia Bread with Rosemary, Homemade Focaccia Bread Recipe Simple, Rosemary Focaccia Bread Recipe, Rosemary on Focaccia, vegan focaccia, vegan rosemary bread, vegan rosemary focaccia

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