Vegan Focaccia Without Yeast
6 servings
30 minutes
Vegan focaccia without yeast is a light and fragrant Italian bread that is perfect for those who appreciate simplicity and naturalness. Focaccia is one of the oldest bread products in Italy, dating back to Roman times when it was cooked over an open fire. This yeast-free version is especially good for its airy texture and crispy crust. The flavor is filled with delicate notes of olive oil, sea salt, and aromatic herbs like oregano. It pairs excellently with vegetable antipasti, sauces, or soups. Making the dough requires a little resting time, which makes the focaccia even softer and more structured. It is ideal for both everyday lunch and exquisite feasts, remaining a versatile and beloved part of Italian cuisine.
1
Mix flour with salt and sugar, add oil. The oil doesn't have to be olive; refined vegetable oil can also be used. Mix well.
- Wheat flour: 500 g
- Sea salt: 1 teaspoon
- Sugar: to taste
- Olive oil: 50 ml
2
Add clean water. About 1 cup, possibly more may be needed. Knead the dough. It should be elastic and dry. So add as much flour as the dough takes. Knead actively; the dough likes it.
- Water: 1 glass
- Wheat flour: 500 g
3
If you have time, let the dough rest. The next day, the dough in the fridge gets better, and the focaccia turns out fluffier.
4
Take a small ball of dough and shape it into a thin round flatbread. It can be baked on parchment paper. Roll out the focaccia directly on the hot baking sheet.
5
Grease with olive oil, sprinkle with salt-pepper and dried herbs like oregano. Everything to taste.
- Olive oil: 50 ml
- Sea salt: 1 teaspoon
6
Preheat the oven to 200–220 degrees. Place the focaccia in the oven and increase the heat to 250 degrees. 7 minutes is an approximate baking time. Watch for browning on top and sides.
- Olive oil: 50 ml
7
Sprinkle with olive oil on top and serve at the table. This focaccia turns out very light and crispy, buttery, and very tasty. The dough layers and can rise in the oven.
- Olive oil: 50 ml