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Are you looking for a recipe for delicious vegan focaccia? Then you've come to the right place. This focaccia is easy to make, super tasty and perfect to serve as an appetizer with a good glass of white wine.
Focaccia has always been one of my favorite foods. I grew up with this dish and for me there is nothing better than an apéro with focaccia and a glass of good prosecco.
This recipe is super easy and the resting time of the focaccia dough is not too long (unlike other recipes that can take up to 3 days!). In fact, in about 3 hours it'll be ready to serve.
This focaccia is super soft and chewy. It has a delicate flavor and is perfect to serve as an appetizer with some freshly made lemon hummus (the combination is PERFECTION on so many levels, trust me!).
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Is Focaccia Vegan?
Focaccia, made in the traditional way, is vegan. In fact, it is prepared by mixing 5 basic ingredients: flour, salt, yeast, water and olive oil.
That said, there are bakers who make it using lard (which makes the dough soft). So it is always good to be careful when buying it in a supermarket.
The origins of focaccia dates back to Italy. In fact, it was already prepared in Ancient Rome, where it was served in Church or during wedding celebrations.
Ingredients
The ingredients to make a traditional focaccia are few and easy to find:
- flour
- salt
- yeast
- olive oil
- water
- olives
- onions
Toppings
You can top your focaccia with the toppings of your choice.
I added green olives and onions to my focaccia but you can add any toppings you like.
Here you have some of my favorites:
- cherry tomatoes
- capers
- squash blossoms
- walnuts
- pesto
- chili
- mushrooms
How to make focaccia
Making the dough of this focaccia (no knead) is very easy. First, put all the ingredients in a large bowl and mix everything with a spatula.
As soon as you get a dough similar to that in the image below, cover the bowl with a wet cloth and let it rest for 10 minutes.
Then form a ball, no dry streaks should remain in the bowl. Sprinkle the dough with 3 tbsp of olive oil and turn it a couple of times to make sure it's covered with oil (so that it doesn't dry out while resting).
Cover the bowl with a wet cloth and allow to rise at room temperature for 90 minutes (or until doubled in size).
Once the focaccia dough has doubled in size, spread it out carefully onto a large ⌀ 23 cm (9 inches) pie form lined with baking paper.
Poke it with your fingers, add the toppings (in my case onions and olives) and sprinkle it with a dash of olive oil. Allow it to rise for another 30 minutes.
Then sprinkle it with salt flakes and bake it in the oven at 180 °C (340 °F) for 20 minutes.
How to serve
I normally pair it with hummus and believe me when I tell you it's one of the most requested dishes by friends and family!
How to keep fresh
To keep the focaccia from drying out there are two things you can do.
If you know you're going to eat it in 1-2 days just cover it with plastic wrap and heat it in the oven for a few minutes before serving.
In case you want to store it for more than 2 days, put it in a freezer bag and freeze it.
Take it out of the freezer a couple of hours before serving and reheat it in the oven to make it crispy.
How to store
Place the focaccia on a plate and cover with plastic wrap, so that the focaccia is not in direct contact with the air.
In this way the focaccia (no knead) will be soft for 2-3 days. Before serving reheat it in the oven for a few minutes.
More recipes you might like:
- Seitan Kabobs with Sweet Curry Marinade
- How to Make The Best Vegan Shredded Chicken
- Super Crispy Chickpea Cutlets
Leave a comment
If you try this Focaccia let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!
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📖 Recipe/Rezept
No Knead Focaccia With Onions and Olives
Ingredients
- 250 ml water ((1 cup))
- 1 tsp sugar
- 400 g all-purpose flour ((14 oz))
- 1 sachet dry yeast
- 2 tsp salt
- 50 ml olive oil plus more for drizzling (⅕ cup)
- 1 tsp of salt flakes
- 1 handful of olives
- 1 handful of onion thinly sliced
Instructions
- Mix water and sugar in a bowl until sugar is dissolved.
- Put flour, yeast and salt in another large bowl.
- Add in the sugar-water and oil and mix with a spatula until combined (it doesn't have to be perfectly smooth). Cover the bowl with a wet towel and allow to rest for 10 minutes.
- Then form a ball, no dry streaks should remain in the bowl. Sprinkle the dough with 3 tbsp of olive oil and turn it a couple of times to make sure it's covered with oil (so that it doesn't dry out while resting).
- Cover the bowl with a wet cloth and allow it to rise at room temperature for 90 minutes (or until doubled in size).
- Preheat the oven to 180 °C (340 °F) and line a Ø 23 cm (9 inches) pie form with baking paper.
- Place the dough into the form, spread it out carefully with your fingers (you want as much air as possible to stay in the dough!).
- Poke the dough with your fingers, sprinkle with olives and onion slices, drizzle with olive oil and let it rise for another 30 minutes.
- Bake in the middle of the oven for 25 minutes.
- Remove the focaccia from the oven, drizzle it with a little olive oil and let cool briefly.
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Gabby says
This is the best focaccia recipe I've ever made. I followed the instructions exactly and it came out perfectly. I love the flavor of the olives and onion on the loaf too! Also- since it's a no-knead recipe it was really easy to make. I'm already planning on making this again 😃
Melissa says
I followed this recipe exactly and I bake bread a lot but the texture was not good. Too light, sweet and crumbly, almost like a cake with no gluten development. Next time I’ll use a recipe that requires kneading and rises more slowly. This might be good if it’s your first time making bread because it’s really easy and makes almost no mess.
carlocao says
Hi Melissa, I'm sorry this happened to you. The cause of the bad texture must be the flour you used. For focaccia make sure to use a flour with at least 12 grams of protein per 100 g of product. This will make sure that the focaccia will be fluffy and delicious. I hope this helps. Best, Carlo
Kasia says
I made it with spelt flower, red onion and dark olives👌🏻👌🏻👌🏻
Also I started before I read the whole recipie…🤦🏽♀️ turned out it had to let it sit for 2 hours and I started baking like at 10 pm. I left to rise it in oven on 30C for about 45 min and it worked perfecty😅
Thank you for sharing this amazing recipies Carlo!
carlocao says
Dear Kasia, thank you so much for your feedback! I'm so happy it turned out good! Hugs, Carlo
Sam says
It didn't really brown (and not at all brown in the time listed), but it was easy and tastes good! I'll try it again at a higher temperature
carlocao says
Hi Sam, every oven is different. try baking at a hight temperature and let me know how it turned out 🙂
Yvonne says
It looks gorgous! But before I start I wonder how many grams the “sachet” of dry yeast is? It may differ from country to country. In Sweden it’s 14 g which is similar to 50 g of fresh yeast.
Please tell me the dry yeast in grams.
Thank you 😊
Love
Yvonne
carlocao says
Hi Yvonne, 5 grams yeats should be more than enough. I hope this helps you 🙂