Easy Vegan Focaccia Bread with Tomatoes and Olives

Name: Easy Vegan Focaccia Bread with Tomatoes and Olives
Prep time: 30 min
Cook time: 20 min
Total time: 150 min
Ingredients: 3 3/4 cups all-purpose flour; 1 packet of instant yeast (about 2 ¼ tsp); 1 tsp salt; 1 1/2 cups lukewarm water; 2 tbsp maple syrup; 10 cherry tomatoes (halved); 1 shallots (sliced); 10 kalamata olives (pitted and sliced); 2 tbsp capers; 2 tbsp dried Italian herbs (or use fresh herbs); 1-2 tbsp olive oil (optional) (or to taste, to spread over focaccia)

JUMP TO RECIPE PRINT PIN

This vegan focaccia bread is easy-to-make and studded with olives, capers, tomatoes, shallots and lots of herbs. Makes for a soft and pillowy bread that's surrounded by crispy edges and can be personalized with your favorite toppings. Serve with soups or pasta dishes, or use to make sandwiches!

Overhead view on a wooden board topped with a large vegan focaccia bread topped with cherry tomatoes, capers and kalamata olives. The focaccia is sliced in individual squares and there is a side of pizza sauce.

Oh my oh my, is this a popular recipe in my family!

And I absolutely LOVE to make a homemade vegan focaccia at home. It invades the house with the best smell imaginable and although you need to allow some time for the dough to rise, making a focaccia bread from scratch is actually pretty easy and straight forward. And quite fun!

Because I realized that it simply does not need to be "perfect" to be a success. I tested a bunch and some were thinner vs thicker, some with a more classic focaccia shape vs others looking more rustic and beautifully uneven. The dough puffs nicely and after baked to golden brown, you end up with a soft and pillowy bread surrounded by crispy edges.

This version is naturally vegan and dairy-free and also garnished with Italian-style ingredients such as kalamata olives, capers, cherry tomatoes and dried Italian herbs. You can also top your focaccia with your favorite ingredients and flavor it the way you want.

So, no matter how experienced you are at making homemade bread, this easy vegan focaccia recipe should be next on your must-make list!

Close up on a board with many pieces of a vegan tomato focaccia while there is a pieces dipping in a bowl of pizza sauce.

Pizza dough vs focaccia dough

A focaccia bread is actually an Italian flatbread that has lots of similarities with pizza dough. They share common ingredients, but the main differences between pizza vs focaccia recipes is the consistency of the dough and the way to handle it.

When making pizza dough, you will usually bake the pizza once it has risen once, then kneaded and prepared with the toppings. You don't typically let the dough rise for a second time before baking, which keeps it nice and thin. And a little denser too.

To make a focaccia bread, you will prepare a dough that's softer and more hydrated, but more importantly, the dough features a second rise after spread out on/in your dish to let it puff and creates that typical thicker light and airy texture after baked.

Ingredients you'll need

For the focaccia dough

All-purpose flour
Dry instant yeast
Maple syrup (or other sweetener)
Salt
Lukewarm water

My favorite Italian toppings

Cherry tomatoes
Capers
Kalamata olives
Dried Italian herbs
Shallots
Coarse sea salt and black pepper
Olive oil (optional)

Showing are the ingredients needed to make this recipe.

What kind of yeast to use

I used one packet of INSTANT DRY yeast to make this vegan focaccia, which is about 2 ¼ tsp of granules. I like how easy instant yeast is to use as I can simply combine it directly with my dry ingredients.

If you don't have instant yeast, then you can also use a DRY ACTIVE yeast to make it. In that case though, you will have to re-activate the yeast by first stirring it in your lukewarm water. Once foamy, after about 5-10 minutes, then add to the other ingredients and keep going with the recipe as described.

How to make it

Combine the dough

In a large bowl, combine the flour, salt and instant yeast. Then, add the lukewarm water and maple syrup and stir well. Use your hands to combine the ingredients together to a "shaggy" ball of dough.

In process picture: there is a mixture of water and flour in a bowl.

In process picture: there are 2 hands manipulating a dough in a bowl.

Knead the dough

Transfer the dough to a lightly floured surface and knead for 5-10 minutes (put a minimum timer on!). The ball should become smooth and uniform.

Also, try not to add too much extra flour, it should be a dough that's on the sticky side and well hydrated. If you add too much extra flour, you might end up with a tougher and dryer focaccia.

In process picture: there are 2 hands kneading a ball of dough.

In process picture: there is a close up on a ball of dough while kneading.

First rise

Once done kneading, transfer the dough back to the bowl and cover with a damp towel. Keep it somewhere that's not too cold and not too drafty either and let the dough rise for 1 hour. It should double in size and be nice and fluffy.

In process picture: there is a ball of dough in a bowl.

In process picture: there a large ball of dough in a bowl that's puffed after resting.

Spread the dough + second rise

Cover a baking sheet with parchment paper. Transfer the dough on the baking sheet, it will deflate, that's fine.

Then, using your hands, gently spread the dough so it is about 8 x 12 inches wide and ½ inch thick. Try to make it as even in thickness as you can, but that won't be perfect and that's fine.

Cover the dough back with the damp towel and let it rise again for another hour (or even 90 min if you can!). The dough will puff and get thicker. Towards the end of the second rise, pre-heat the oven to 400º.

In process picture: there are 2 hands spreading a dough on a baking sheet.

In process picture: there is a dough spread on a baking sheet that puffed after resting.

Garnish and bake

Once done rising, use your fingers to poke a few holes all over the focaccia. Then, garnish with the tomatoes, capers, olives and sliced shallots.

Drizzles with a little olive oil and sprinkle with some herbs and sea salt.

Bake in the oven for about 18-20 minutes or until thick and golden brown.

Let the focaccia cool down for a few minutes before slicing.

In process picture: there is a dough spread on a baking sheet while a hand is poking a few holes using fingers.

In process picture: there is a dough spread on a baking sheet with a few toppings.

Watch how to make it

Tips for a dough that rises well

Knead for at least 5 minutes, even more: this will work the gluten in the flour and make the dough more stretchable, which makes it easier for the dough to rise. Also, kneading incorporates more air inside the dough, which makes the yeast happy.
Keep in a cozy area: the yeast is sensitive to temperature and will rise quicker and better if kept in a cozy environment. If your house is on the colder side, then keep the dough either in your microwave with a large glass of warm water right beside and close the door OR keep the dough in your oven OFF, but with the oven light on.
Make sure the yeast is active and healthy: this might seem obvious, but be sure your packet of yeast is not too old and check the expiration date.
Use warm water: aim for lukewarm water on the warmer side. I honestly don't measure it, but if you have a thermometer, aim for a water of 120-130º.
Give it more time: depending on all the criteria described above, you might need to give more time for the dough to puff and rise properly. I also sometimes give a third rise after I topped with the garnishes for about 30 minutes or so.

Overhead view on a vegan focaccia bread that's topped with tomatoes and olives and herbs. The focaccia is whole and not cut on a wooden board.

Baking tips

I like to use my hands to spread the dough on the baking sheet, but you can also use a rolling pin if that's easier for you.
Feel free to add extra rising time to help your dough get fluffy and thicker. Sometimes I'll let the dough rest a little more just after adding my toppings to allow the focaccia to get puffier.
I use a regular baking sheet to make focaccia, which gives me a thinner kind of bread, but you can use other baking dishes: pie plate (divide the dough in between 2 x 9 inches plate) or 9 x 13 inches rimmed baking dish. I even saw some focaccia made in a cast-iron pan! In any cases, cover your dish first with parchment paper (or grease with olive oil before adding the dough).
Adjust cooking time depending on your oven and the thickness of your focaccia. If you use a baking dish that allows your dough to rise higher and spread out less, like a rimmed baking dish, then you might need to cook it for a few extra minutes.

Toppings for focaccia bread

This is where you can really get creative!

I love mine Italian style garnished with halved cherry tomatoes, kalamata olives, sliced shallot and capers. I often use a mix of dried Italian herbs, since it is so convenient and I always have them. But, if you have fresh herbs such as rosemary, thyme, basil or oregano, use them!

Other ideas include red onions, caramelized onions, crushed garlic, artichokes, sun-dried tomatoes, green olives and even pesto. Even though I aim for using less oil in the kitchen, I'll usually drizzle a little olive oil over a focaccia to get it crispier and with a nice golden brown. Also sprinkle large flaky or kosher salt over.

And depending on how you want to serve it, you may garnish your focaccia more or less. A simple herb, red pepper flakes and salt toppings makes for a great focaccia for sandwiches or to serve with a flavorful creamy soup.

Overhead view on a vegan focaccia bread that's cut in large slices on a wooden board and garnished with cherry tomatoes, kalamata olives and capers.

Serving suggestions

Focaccia makes for a great side bread to serve alongside soups and pasta dishes. We love it especially with a creamy squash soup, leek and potato soup, tahini pasta or broccoli almond soup.

Also, Focaccia is a great bread to serve with Italian style recipes such as cauliflower Alfredo or tofu bolognese. Keep your focaccia's toppings minimal and serve with some penne pomodoro to dip in the rich tomato sauce.

Also makes for a fun way to serve sandwiches! Slice the focaccia in 2 pieces lengthwise (or pile 2 pieces over each other if on a thinner side) and stuff with smoky tofu, mashed avocado, vegan mayo and crunchy lettuce.

Storage tips

Homemade focaccia is best when just baked and still a little warm. But, leftovers are definitively very good too. Keep them in an air-tight container for up to 3 days, longer then that might dry the focaccia too much. I think making sandwiches with leftovers is the best way to use them.

My husband loves leftovers focaccia cold, but me, I'll usually warm it up just a little in my mini counter oven. Be careful with using a microwave as it can turn the bread harder.

There is a thin slice of a vegan focaccia bread topped with a kalamata olive and dipping in pizza sauce. There are more focaccia pieces in the background.

FAQ's

Can I make a whole wheat focaccia?

I tried using 2 cups of all-purpose + 1 ¾ cup of whole wheat flour and it worked out well. Swapping for some whole wheat flour will make your focaccia a little denser, so just keep this in mind. I do not recommend to use 100% whole wheat flour for this recipe.

Do I really have to use oil?

You can totally make this focaccia oil-free! To limit the use of olive oil, I cover my baking sheet with parchment paper instead of greasing my pan and I drizzle only a small amount over my focaccia before baking it instead of generously pouring oil as I see in some other recipes. Not using oil at all might create a focaccia that's less browned and less crispy, but still will work out well.

Can I make this recipe gluten-free?

I haven't tried it, but Bob's Red Mill 1:1 gluten-free flour usually works well in baking. You also might want to check out this gluten-free focaccia from "Mama knows gluten-free".

Close up on a few pieces of vegan tomato focaccia bread pilled over each other to show how thick there are and their middle texture.

Other sweet & savory bread recipes you might like

I hope you like this vegan focaccia as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.