Pillowy Vegan Focaccia (Same-Day or Cold Proof Option)

Stop buying overpriced bread! Make perfect vegan focaccia at home. This recipe yields a pillowy inside, crunchy crust, and offers flexible proofing (same-day or cold).

Ingredients

Bread (No-Sourdough Option)

• 4 cups bread flour
• 2 teaspoons salt
• 3 teaspoons instant yeast
• 2 cups water (at different altitudes, you may need to adjust the amount of liquid you add.)

Bread Toppings

• Salt (to taste)
• Garlic powder (optional - to taste)
• Rosemary (optional - to taste)
• Red pepper flakes (optional - to taste)

Instructions

• Whisk together the flour, salt, and yeast, then add water.
• Use a spatula to stir.
• Slick the surface of the dough with olive oil; then cover the bowl with a lid/cloth.

⚠️ NOW… choose your adventure:
Bread ready today -

😁 You get to eat it today

🤔 Your schedule should be flexible

Bread ready in 1-3 days -

😁 You hate waiting for bread to rise since you have to look at a timer

😁 Your schedule is not as flexible so you want to avoid monitoring proofing

🤔 You don’t eat bread today

Bread ready today -

Remove the lid and leave for 3 hours at room temperature to proof.

Bread ready in 1-3 days -

Put covered dough in the fridge to proof.

Both options - once you proofed:

• Transfer the dough to a baking sheet. Leave the dough on the pan for 30 min so it puffs up more. Flatten it to the edges of the baking sheet with a spatula.
• Dimple the dough so that you get some air bubbles! Add generous salt, garlic powder, rosemary, red pepper flakes.
• Transfer to the oven immediately and bake at 450ºF for 25 minutes or until golden all around.
• Store the focaccia in an airtight container, or leave on the pan but covered with foil.

Tips

• Experiment with smoky salt, finely chopped olives, adding a tbsp or 2 of non-dairy milk for extra crispiness (the milk gives the yeast more “food”)

---