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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!).
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.
The ingredients to make a traditional focaccia are few and easy to find:
- olive oil
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
- squash blossoms
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 tablespoon 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
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No Knead Focaccia With Onions and Olives
- 250 ml water ((1 cup))
- 1 teaspoon sugar
- 400 g all-purpose flour ((14 oz))
- 1 sachet dry yeast
- 2 teaspoon salt
- 50 ml olive oil plus more for drizzling (⅕ cup)
- 1 teaspoon of salt flakes
- 1 handful of olives
- 1 handful of onion thinly sliced
- 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 tablespoon 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.