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Vegan focaccia on red and white napkin.
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5 from 2 votes

Best. Focaccia. Ever.

A light and airy focaccia, quite likely the best you will ever make or eat.
Prep Time15 minutes
Cook Time25 minutes
Total Time25 minutes
Course: Bread
Cuisine: Italian, Vegan
Diet: Vegan, Vegetarian
Servings: 16 pieces (2 loaves)
Calories: 194kcal


For the topping

  • 2 tablespoon finely minced sage or rosemary
  • 1 large clove garlic , finely minced
  • 1 teaspoon sea salt
  • 2 tablespoon extra virgin olive oil


  • Mix the toppings together in a small bowl and set aside.
  • In a large bowl, mix the yeast in ½ cup of water and set aside to froth for five minutes.
  • After five minutes, add the sourdough to the yeast. Then add the flour, oil, and the remaining water and mix with a wooden spoon until everything comes together. This is a very sticky dough at this stage, but it’s fine. That’s what will make it divinely airy and light.
  • Cover the dough with plastic wrap and place in an oven with the pilot light on, about 1 ½ hours or until it has doubled in size.
  • Using an oiled spatula, turn the dough over on itself in the bowl. Repeat 9 more times. You don’t want to knead the dough with a heavy hand.
  • Turn the dough over on a generously floured surface. Cut into two with a bench scraper or a knife, then shape each half into a round. Be gentle so you don’t deflate all the lovely gases that have formed in your focaccia loaf.
  • Place each round in a 10-inch cake pan coated with oil and sprinkled with some coarse sea salt. Press the dough gently out from the center so it reaches the sides of the pan.
  • Cover both pans with plastic wrap and place in the oven with the pilot on for another hour or until the dough has doubled.
  • Preheat your oven to 400 degrees at least 30 minutes before baking.
  • Using a fork, prick the dough all over to remove any bubbles on top. Don’t go heavy-handed because you don’t want to deflate the dough.
  • Brush the top of the bread with the sage-olive oil mixture. Bake in the preheated oven for 25 minutes.
  • Remove the focaccia tins from the oven and let them stand on a rack for five minutes. Remove the bread from the pans and continue to cool on the rack.


Serving: 1slice | Calories: 194kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg