This vegan focaccia is infused with rich olive oil, sprinkled with flaky sea salt, and topped with crisp apples and fresh rosemary for a subtle mix of savory and sweet. It has a light, bubbly texture with a crisp crust and a tender interior. Video tutorial is included below!
Perfect as a side dish, paired with soup or salad, or used as the base for sandwiches and paninis. It’s an easy bake that feels special any time of year, whether you’re sharing it with friends or enjoying it fresh out of the oven.
📝 Why You’ll Love This Vegan Apple Focaccia:
- Taste: Savory, rich, olive-oil infused, lightly tangy, aromatic.
- Texture: Light and airy with a crispy bottom crust.
- Customizability: Very customizable. Put your favorite toppings on top!
- Why We Love This Recipe: I’m a sucker for homemade bread, and when it’s infused with good olive oil? Game over. This focaccia recipe is surprisingly easy to make and delivers a perfectly bubbly, flavorful loaf that’s completely dairy-free and vegan-friendly.
Ingredients:
Ingredient Notes & Substitutions
Focaccia follows a pretty standard baker’s ratio (typically equal parts flour and water by weight for a high-hydration dough) so this recipe is more of a tutorial with tips, tricks, and notes on choosing the right ingredients. From the best flour for structure to why high-quality olive oil makes all the difference, I’ll walk you through each step to help you get the perfect bubbly texture, crisp crust, and tender interior every time.
Bread Flour: I used King Arthur bread flour, which has about 13% protein content. You can also use 00 flour, which is great for crispy, chewy breads like pizza dough. While all-purpose flour can work, I don’t recommend it because its lower protein content produces less gluten, which is key for the focaccia’s bubbly structure. If you do use all-purpose flour, look for one with at least 11% protein content.
Extra Virgin Olive Oil: A high-quality olive oil is so important for focaccia since it provides so much of the bread’s flavor. Look for an oil that’s fresh, fruity, and slightly peppery. These flavors will shine through in the final bake.
Active Dry Yeast: I prefer active dry yeast in yeasted bread recipes because it allows more control over the proofing process. While instant yeast can be mixed directly into flour, active dry yeast is “bloomed” in warm water first, giving you the chance to make sure it’s alive and frothy before proceeding. This extra step can help prevent issues, especially if you’re working with older yeast.
Rosemary, Apples, Cranberries: These toppings create a nice balance of savory and sweet in this recipe. The fresh rosemary adds an earthy aroma, while the apples and cranberries provide a subtle sweetness and a festive touch since it’s currently winter. For more topping ideas, check out the serving section below!
Helpful Equipment
- 9x13x2″ Baking Tray or Cake Pan
- Large Mixing Bowl
How To Make Vegan Focaccia
🍎 *Video is above the recipe card & ingredient quantities are in the recipe card below!*
STEP 1: Activate the yeast.
Mix the warm water, agave nectar (or sugar), and yeast in a large bowl. Let sit for 3-5 minutes until frothy.
STEP 2: Mix the dough.
In a separate bowl, whisk together the bread flour and salt. Add the dry ingredients to the yeast mixture and mix for about 1 minute until combined. The dough will be very wet and sticky. Cover with a damp cloth or plastic wrap and let rest at room temperature (or a warm spot) for 15-20 minutes.
STEP 3: First stretch and fold.
Dip your hands in water to prevent sticking. Gently pull one edge of the focaccia dough upward, then fold it over itself. Rotate the bowl 90 degrees and repeat. Do this 3 more times for a total of 4 folds. Cover the top of the dough and let the dough rise and rest for 30 minutes.
STEP 4: Repeat stretch and folds.
Repeat the stretch and fold process (4 folds) followed by a 30-minute rest. Do this sequence two more times for a total of four rounds of stretching and folding. By the final round, the dough should feel smooth, elastic, and jiggly.
STEP 5: Transfer the dough to the pan.
Generously oil a 9×13” baking dish (1 ½-2” deep) with about 4 tablespoons of olive oil. Transfer the dough into the pan and gently spread it out toward the edges of the pan. Let it rest for 30 minutes.
Decorate the Top of the Bread
STEP 6: Prepare the toppings.
Thinly slice the apples or use small cookie cutters to create holiday shapes like snowflakes, candy canes, or hills. Wash and dry the rosemary sprigs, keeping them whole to resemble trees.
STEP 7: Coat the toppings.
Lightly coat the apple slices, rosemary sprigs, and cranberries with 1 tablespoon of olive oil to prevent burning during baking.
STEP 8: Dimple the dough.
After resting, use your fingertips to press deep dimples all over the surface of the dough. This helps create focaccia’s signature texture and air bubbles.
STEP 9: Decorate the focaccia.
Arrange the toppings on top of the focaccia to create a winter scene.
STEP 10: Final rest.
Drizzle 1 tablespoon of olive oil over the decorated dough and sprinkle generously with flaky sea salt. Let the dough rest for a final 30 minutes while you preheat the oven to 450°F (232°C).
STEP 11: Bake the focaccia.
Bake for 22-25 minutes, or until the top is golden brown and the edges are crisp.
How to Serve & Store the Bread
Let the focaccia cool slightly before slicing. A sharp, serrated knife works best for cutting it into squares.
To store, wrap the focaccia tightly in plastic wrap and place it in an airtight container. It will stay fresh for 1-2 days at room temperature. For longer storage, I recommend freezing it to maintain its best texture—just thaw and reheat when ready to enjoy.
We’ve been loving this focaccia for vegan capreses, paninis, sandwiches, and more over the past few days. It’s been a huge hit! It’s honestly the perfect base for all your favorite sandwiches.
For a vegan caprese, pair slices of this focaccia with my Homemade Vegan Mozzarella, fresh tomatoes, and a drizzle of balsamic glaze for a simple but satisfying sandwich.
It’s also great for hearty sandwiches filled with vegan egg salad, Tofurky slices, baked or grilled tofu, and fresh vegetables like arugula, spinach, or thinly sliced cucumbers. Add spreads like hummus, vegan pesto, pesto rosso or dairy-free mayo to bring even more flavor.
Other Topping Ideas
This focaccia recipe is a blank canvas, perfect for both sweet and savory variations! Here are a few ideas to inspire your next bake:
Sweet Focaccia:
- Cinnamon Apple Focaccia: Arrange thinly sliced apples with a dusting of cinnamon and a drizzle of maple syrup. You could also topped with pre-cooked diced apples (or apple pie filling) to make more of an apple fritter focaccia. Check out my Apple Cinnamon Star Bread for filling ideas!
- Pear & Walnut Focaccia: Add thin pear slices, chopped walnuts, and a touch of brown sugar.
- Berry & Lemon Focaccia: Press fresh berries (like raspberries or blueberries) into the dough, and finish with lemon zest and a dusting of granulated sugar.
Savory Toppings:
- Classic Herb Focaccia: Top with a mix of fresh rosemary, thyme, and flaky sea salt.
- Garlic & Onion Focaccia: Add thinly sliced onions and roasted garlic cloves for a rich, savory flavor.
- Basil & Tomato Focaccia: Use cherry tomatoes and fresh basil leaves for a caprese-inspired version.
- Olive & Caramelized Onion Focaccia: Add pitted olives and sweet caramelized onions for a briny, bold bite.
- Mushroom & Thyme Focaccia: Top with sautéed mushrooms, fresh thyme, and a drizzle of olive oil.
Feel free to mix and match flavors to make it your own!
Helpful Tips for Amazing Vegan Focaccia
Here are a few tips and lessons I picked up during my own recipe testing (you’ll see some of the results in the photos below!):
❶ Accurately Measure the Flour: Focaccia is a high-hydration bread, meaning the amount of liquid matches the weight of the flour (100% hydration). This creates the signature light, airy texture, so expect the dough to be very wet and jiggly.
❷ Let the Dough Proof… and Proof Again (and Again): Multiple rounds of proofing are key to achieving that extra bubbly, airy structure. Don’t rush this step—the dough develops flavor and texture with each rest.
❸ Stretch and Fold Until the Dough No Longer Tears: Perform the stretch and fold process until the dough becomes smooth and elastic. This usually takes about 4 rounds, but it may take longer, depending on your environment and technique.
❹ Oil the Toppings Well: Lightly coating your toppings—like apple slices, rosemary, and cranberries—with olive oil helps prevent burning during baking and adds flavor to the final loaf.
❺ Proof Overnight for Extra Flavor: For even more flavor, let the dough proof in the fridge overnight after mixing. In the morning, bring it to room temperature and proceed with the remaining steps. This slow fermentation enhances the taste and texture of the focaccia.
By following these tips, you’ll get perfectly bubbly, flavorful, and beautifully textured focaccia every time…yum!
More Delicious Vegan Baked Goods:
Video Tutorial:
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Did you make this apple rosemary vegan focaccia?
I’d love to know! Leave a star rating and comment below!
Easy Vegan Focaccia with Rosemary (Bubbly & Crispy!)
Ingredients
Dough:
- 2 cups warm water, 110°F - 480g
- 1 tsp agave nectar or cane sugar - 8g
- 2 ¼ tsp active dry yeast - 8g
- 4 cups bread flour - 480g, or 00 Flour
- 1 ¾ tsp fine table salt - 9g
- 5-6 tbsp extra virgin olive oil - 70g-86g
Toppings (see post above for more ideas):
- 2 medium apples - I used Autumn Glory
- 4-5 large sprigs of fresh rosemary
- ¼ cup fresh cranberries
- Flaky sea salt or coarse salt
Instructions
- Makes one 9×13" pan of focaccia. Video tutorial is above the recipe card.
Make the Dough
- Mix the warm water, agave nectar (or sugar), and yeast in a large bowl. Let the mixture sit for 3-5 minutes until it becomes frothy.2 cups warm water, 110°F, 1 tsp agave nectar or cane sugar, 2 ¼ tsp active dry yeast
- In a separate bowl, whisk together the bread flour and salt. Add the dry ingredients to the yeast mixture and mix for about 1 minute until combined. It should be very wet and sticky.4 cups bread flour, 1 ¾ tsp fine table salt
- Cover the bowl with a damp cloth or plastic and let the dough rest at room temperature for 15-20 minutes. See notes for an option for overnight focaccia.
Stretch and Fold the Dough
- After resting, dip your hands in water to prevent sticking. Perform a stretch and fold by gently pulling one edge of the dough upward, then folding it over itself. Rotate the bowl 90 degrees and repeat. Perform this motion 2 more times for a total of 4 folds. Dip your hands in water as needed to prevent sticking.
- Cover the dough again and let it rest for 30 minutes. After resting, repeat the stretch and fold process, followed by another 30-minute rest.
- Repeat this sequence (stretch, fold, and rest) two more times, for a total of four rounds of stretching and folding. TIP: By the final round, the dough should feel smooth, elastic, and jiggly, with enough strength to stretch without tearing.
- After the final stretch and fold, generously oil a 9×13” baking pan (1 ½-2” deep) with about 4 tablespoons of olive oil.5-6 tbsp extra virgin olive oil
- Transfer the dough into the pan, gently spreading it out to fit. Let it rest for 30 minutes. The dough should be very jiggly and soft.
Prepare Toppings & Decorate
- While the dough rests, prepare the toppings. Thinly slice the apples or use small cookie cutters to create shapes like circles, crescents, or abstract designs.2 medium apples
- Wash and dry the rosemary sprigs. You can keep them whole to resemble trees or remove the leaves from the sprig.4-5 large sprigs of fresh rosemary
- Lightly coat the apple slices, rosemary sprigs, and cranberries with 1 tbsp of olive oil to prevent burning during baking.
- Use your fingertips to press deep dimples all over the surface of the dough to help create the characteristic texture of focaccia and create air bubbles.
- Arrange the toppings as desired: place the apple slices across the dough, layer rosemary sprigs, and scatter the cranberries for pops of color. Drizzle an additional tablespoon of olive oil evenly over the top and sprinkle generously with coarse or flaky sea salt.¼ cup fresh cranberries, Flaky sea salt or coarse salt
Final Rest, Preheat Oven, Bake
- Let the decorated dough rest for a final 30 minutes while you preheat your oven to 450°F (232°C).
- Bake for 22-25 minutes, or until the top is golden brown and the edges are crisp.
- Remove from the oven. Immediately remove from the pan and transfer to a wire rack to cool completely before slicing.
Notes
Nutrition
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