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Easy Vegan Rosemary + Garlic Focaccia Bread

  • Author: Gabrielle St Claire
  • Total Time: 50 minute
  • Yield: 8 slices 1x




  • 2 Cups Bread Flour (or all-purpose)
  • 2 Teaspoons Kosher Salt, divided
  • 1 Cup Water Warm
  • 1 1/8 Teaspoon Instant Yeast
  • 1/2 Teaspoon Granulated Sugar
  • Olive Oil
  • 2 tbsp fresh rosemary , chopped (or 1/2 teaspoon dried)*
  • 1 tbsp pre-minced garlic



  • In a glass bowl, add the flour and 1 tsp salt. Mix to combine.
  • In a glass measuring cup, mix the warm water, yeast and sugar. Allow to sit for a minute and stir into the flour with a wooden spoon until the dough just comes together.
  • Cover the bowl with tight plastic wrap and place in the fridge for 8 hours or up to overnight.
  • Remove the bowl from the fridge.
  • On a quarter size baking sheet, drizzle oil and place the dough in the center, tucking ends under.
  • Cover with plastic wrap and allow to rise 2 hours.
  • Heat the oven to 450ºF.
  • Once risen the dough should fill the pan. Drizzle with additional oil and use your fingers to press holes down to the bottom of the pan, but not through the dough. If the dough is sticking to your fingers as you do this, simply dust your fingertips with a lil flour.
  • Sprinkle garlic, rosemary, and 1 tsp salt.
  • Place in the oven and turn down to 425ºF and bake 22-24 minutes or until golden.


  • Prep Time: 10hrs
  • Cook Time: 24mins

Keywords: Focaccia Bread

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