I never get over how a handful of simple ingredients turns into focaccia this soft, chewy, and golden. This rosemary loaf is the kind of bread that disappears before dinner even starts.

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I’m obsessed with this Vegan Rosemary Focaccia because it hits that soft, chewy, salty bread craving without making a whole production out of it. The edges get glossy from extra virgin olive oil, the middle stays pillowy, and fresh rosemary brings that sharp, herby bite I always want with bread.

And the texture? Ridiculously good.

I love tearing off a piece and dragging it through soup, piling it with sandwich fillings, or eating it straight from the pan like I have no self-control. But honestly, that’s the point.

Big flavor, minimal fuss, and a loaf I keep thinking about daily.

Ingredients

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All purpose flour gives focaccia that soft, chewy middle everyone secretly wants most.
Fine sea salt keeps the bread from tasting flat.
Tiny thing, big job.
Active dry yeast brings the puff, the bubbles, and that bakery-style bounce.
Warm water wakes everything up and helps the dough turn stretchy and alive.
Extra virgin olive oil makes the edges crisp and the inside tender.
So good.
Fresh rosemary adds that herby, cozy smell you’ll notice before the first bite.
Plus, this focaccia is totally vegan without trying too hard or tasting “healthy.
”
Basically, it’s simple bread with big snack energy and very little fuss.

Ingredient Quantities

3 1/2 cups (420 g) all purpose flour

1 1/2 teaspoons fine sea salt

1 packet (2 1/4 teaspoons) active dry yeast

1 1/4 cups (300 ml) warm water

3 tablespoons extra virgin olive oil

1 to 2 tablespoons fresh rosemary, chopped

How to Make this

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1. In a large bowl whisk together 3 1/2 cups (420 g) all purpose flour and 1 1/2 teaspoons fine sea salt.

2. In a separate cup dissolve 1 packet (2 1/4 teaspoons) active dry yeast in 1 1/4 cups (300 ml) warm water (about 100 to 110 F or 38 to 43 C) and let sit 5 to 10 minutes until foamy.

3. Pour the yeast mixture and 2 tablespoons of the 3 tablespoons extra virgin olive oil into the flour and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

4. Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature until doubled and bubbly, about 1 to 2 hours depending on warmth.

5. Generously oil a 9×13 inch or similar rimmed baking pan with the remaining 1 tablespoon olive oil and transfer the dough into the pan, using oiled hands to gently spread it to the corners without degassing fully.

6. Cover again and let the dough rest in the pan for 20 to 30 minutes to relax and puff slightly.

7. Preheat the oven to 425 F (220 C). Use your fingertips to press deep dimples all over the surface of the dough, stretching it gently as you go.

8. Drizzle the surface with a little more olive oil, sprinkle 1 to 2 tablespoons chopped fresh rosemary evenly across, and optionally scatter a pinch of flaky sea salt.

9. Bake for 20 to 25 minutes until the focaccia is golden brown and sounds hollow when tapped. Remove from the oven, let cool slightly in the pan for 5 minutes, then transfer to a rack to cool a bit more before slicing and serving.

Equipment Needed

1. Large mixing bowl
2. Kitchen scale and/or measuring cups and spoons
3. Whisk
4. Measuring cup for the yeast and water
5. Wooden spoon or sturdy spatula
6. Plastic wrap or clean kitchen towel
7. 9×13 inch rimmed baking pan
8. Oven and oven mitts
9. Cooling rack

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Use the same amount and mix it directly with the dry ingredients. Reduce the first rise time slightly if the dough proofs faster.

Q: How do I know if the water is the right temperature? A: It should feel warm but not hot, about 100 to 110°F (38 to 43°C). Too hot will kill the yeast, too cool will slow rising.

Q: Can I substitute whole wheat flour or a blend? A: You can replace up to half the all purpose flour with whole wheat. Expect a denser crumb and possibly need for a little more water.

Q: How long should I let the dough rise? A: First rise until doubled, usually 1 to 1 1/2 hours at room temperature. After shaping in the pan, let it rest 20 to 30 minutes before dimpleing and baking.

Q: How do I get the classic focaccia dimples and crust? A: Press your fingertips into the dough to make dimples after the second rest. Drizzle or brush with olive oil, making sure oil pools in the dimples, then bake until golden brown.

Q: Can I add other toppings or store leftovers? A: Yes. Try cherry tomatoes, olives, or thinly sliced onions lightly pressed into the dough. Store cooled focaccia in an airtight container at room temperature for 2 days or freeze for up to 1 month.

Vegan Rosemary Focaccia Recipe Substitutions and Variations

All purpose flour: bread flour for chewier texture; 100% whole wheat for nuttier flavor (may need extra water); a gluten free 1-to-1 baking blend for gluten free focaccia.
Fine sea salt: kosher salt (use slightly more by volume); flaky Maldon for finishing; Himalayan pink salt as a visual alternative.
Active dry yeast: instant yeast (use slightly less and mix directly with dry ingredients); fresh yeast (about 2.5 times the weight); 100% sourdough starter (adjust hydration and proofing times).
Extra virgin olive oil: mild olive oil or light vegetable oil for a less assertive flavor; melted vegan butter for richness; garlic infused olive oil for added savory note.

Pro Tips

1. Let the dough undergo a slow, cool rise if you have time: after the first room temperature rise, tuck the covered bowl into the fridge for 8 to 24 hours. This deepens flavor and improves texture. Bring back to room temperature before shaping so the dough is easier to spread.

2. Be generous with olive oil and flaky salt at the end. A light pool of oil in some dimples creates crisp, caramelized edges and helps the rosemary bloom. Sprinkle flaky sea salt right before baking for bright pops of flavor.

3. Use oiled fingertips and a light touch when dimpling. Press firmly enough to reach the pan without tearing, then stretch gently between dimples to keep the structure airy. If the dough fights back, let it rest 5 to 10 minutes and try again.

4. Rotate the pan midway through baking for even browning, especially if your oven runs hot on one side. If the top is browning too fast, tent a piece of foil loosely over the focaccia for the last 5 to 8 minutes.

5. Toast leftover slices to revive texture. Warm them in a hot skillet or under the broiler with a drizzle of olive oil and a fresh sprinkle of rosemary for almost-day-one flavor.

Vegan Rosemary Focaccia Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I never get over how a handful of simple ingredients turns into focaccia this soft, chewy, and golden. This rosemary loaf is the kind of bread that disappears before dinner even starts.

Servings

servings

Calories

240

kcal

Equipment: 1. Large mixing bowl
2. Kitchen scale and/or measuring cups and spoons
3. Whisk
4. Measuring cup for the yeast and water
5. Wooden spoon or sturdy spatula
6. Plastic wrap or clean kitchen towel
7. 9×13 inch rimmed baking pan
8. Oven and oven mitts
9. Cooling rack

Ingredients

3 1/2 cups (420 g) all purpose flour
1 1/2 teaspoons fine sea salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups (300 ml) warm water
3 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh rosemary, chopped

Directions

In a large bowl whisk together 3 1/2 cups (420 g) all purpose flour and 1 1/2 teaspoons fine sea salt.
In a separate cup dissolve 1 packet (2 1/4 teaspoons) active dry yeast in 1 1/4 cups (300 ml) warm water (about 100 to 110 F or 38 to 43 C) and let sit 5 to 10 minutes until foamy.
Pour the yeast mixture and 2 tablespoons of the 3 tablespoons extra virgin olive oil into the flour and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a clean towel and let the dough rise at room temperature until doubled and bubbly, about 1 to 2 hours depending on warmth.
Generously oil a 9×13 inch or similar rimmed baking pan with the remaining 1 tablespoon olive oil and transfer the dough into the pan, using oiled hands to gently spread it to the corners without degassing fully.
Cover again and let the dough rest in the pan for 20 to 30 minutes to relax and puff slightly.
Preheat the oven to 425 F (220 C). Use your fingertips to press deep dimples all over the surface of the dough, stretching it gently as you go.
Drizzle the surface with a little more olive oil, sprinkle 1 to 2 tablespoons chopped fresh rosemary evenly across, and optionally scatter a pinch of flaky sea salt.
Bake for 20 to 25 minutes until the focaccia is golden brown and sounds hollow when tapped. Remove from the oven, let cool slightly in the pan for 5 minutes, then transfer to a rack to cool a bit more before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.