Dairy-Free Classic Focaccia
Rediscover the rustic charm of Italian baking with this Dairy-Free Classic Focaccia recipe, a vegan-friendly take on the beloved bread that doesn't compromise on flavor or texture. Crafted with simple pantry staples like all-purpose flour, olive oil, and fresh rosemary, this dairy-free focaccia boasts a beautifully golden crust, a soft, airy interior, and an irresistible aroma. The recipe highlights the magic of active dry yeast to create a perfectly risen dough, while the hallmark dimples pressed into the top capture pools of rich olive oil for extra indulgence. Topped with fragrant rosemary and flaky sea salt, it’s the perfect side for soups, salads, or even enjoyed on its own. With just 25 minutes of hands-on time, this easy, beginner-friendly recipe delivers artisan-style bread that’s sure to impress! Perfect for those following a dairy-free diet or anyone seeking classic Italian flavors made fresh at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Lukewarm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 10 grams Salt
- 60 ml Olive oil, plus extra for greasing
- 1 tablespoon Fresh rosemary leaves
- 1 tablespoon Sea salt flakes
Instructions
In a large bowl, combine the lukewarm water, active dry yeast, and granulated sugar. Stir until the yeast is dissolved, then let it sit for about 10 minutes until frothy.
Add the all-purpose flour and salt to the yeast mixture. Using a wooden spoon or a stand mixer fitted with a dough hook, stir until the dough begins to come together.
Pour in 30 ml of olive oil and continue kneading the dough for about 5-7 minutes if using a stand mixer, or about 10 minutes by hand, until the dough is smooth and elastic.
Lightly grease a separate large bowl with olive oil and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
Once the dough has risen, preheat your oven to 220°C (430°F). Punch down the dough to release the air and transfer it to a well-oiled 9x13 inch (or similar sized) baking pan.
Using your fingers, gently stretch and press the dough to fill the pan evenly. Make numerous indentations in the dough using your fingertips.
Drizzle the remaining 30 ml of olive oil over the top of the dough. Sprinkle with the fresh rosemary leaves and sea salt flakes.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped.
Remove from the oven and cool on a wire rack. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9765 mg | 425% | |
| Total Carbohydrate | 388.8 g | 141% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
