Home » Bread Recipes » Vegan Rosemary Focaccia Bread Recipe (Egg Free/Dairy Free)

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

Share

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Watch Video

This 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!

vegan olive oil rosemary focaccia bread recipe sheetpan breads homemade overnight no knead focaccia bread dough
 
You know we love us some bread on this homestead! Aside from our weekend sourdough loaf, I’ll get a little adventurous from time to time and bake some clay pot bread, vegan biscuits, or homemade pizza crust. And decided to try a focaccia for the first time….. and THIS was major winning recipe!

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. 

vegan olive oilk focaccia bread rosemary dried italian herbs flat bread on a sheetpan

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.

sheetpan rosemary focaccia bread vegan vegetarian overnight focaccia bread recipe healthy vegetarian pantry bread 6 ingredients easy

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 To Eat Focaccia With

vegan rosemary focaccia bread recipe sheet pan focaccia vegetarian pantry staple bread recipes easy homemade overnight bread dough

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

Let’s connect on social!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Vegan Rosemary Focaccia Bread

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 4 votes
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Bread
Cuisine American, Italian
Servings 12 pieces
Calories 274 kcal

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 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

Calories: 274kcalCarbohydrates: 41gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 294mgPotassium: 58mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 11mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share

Similar Posts

One Comment

5 from 4 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.