This easy Rosemary Focaccia is soft and light, and comes together quickly. It requires no yeast, and is the perfect savory combination of rosemary, olive oil, and sea salt with just a hint of sweetness.
My naturally vegan focaccia recipe is allergy friendly, and has only eight ingredients. It also requires minimal kneading, which means it comes together in a pinch! No waiting for the dough to rise, and no wondering if your 106-year-old house in Minnesota has a place warm enough for it to rise… 😉
This recipe makes one small loaf, or about 4 servings. One loaf is perfect for my small family, but the recipe can easily be doubled to make two loaves. Simply cut your dough in half after kneading, and create two rounds before baking. You could probably make one larger loaf as well, and adjust your baking time accordingly.
Check out some of my other great cool-weather recipes below:
- Egg Free Apple Cinnamon Waffles
- Egg Free Sausage Hash Brown Bake
- Cinnamon Apple Cake
- Baked Pumpkin Donuts (Egg/Dairy/Nut Free)
- Corn Muffins (Dairy/Egg/Nut Free)
- Baked Cinnamon Apple Fries
- Sweet Potato Mac and Cheese
- Pumpkin Cake Muffins (Dairy/Egg/Nut Free)
This easy vegan Rosemary Focaccia is a simple bread side that is excellent with your favorite soup, or alone with olive oil and balsamic vinegar. It would also travel well as a dish to share for the holidays or a dinner party. I plan on making some for Thanksgiving this year!
I made this for the first time the other week, and made the mistake of giving my toddler a small taste about a half hour before dinner. That’s all he wanted afterward, and kept reaching his little arms up to the counter, saying “Bread? Bread?”.
I hope your family loves it as much as mine does!
This allergy friendly Vegan Rosemary Focaccia recipe is:
- Egg free / eggless
- Dairy free / milk free
- Soy free
- Peanut free
- Tree nut free
- Fish and Shellfish free
- Vegan
Easy Rosemary Focaccia (Egg, Dairy, Yeast Free)
Ingredients
- 1 ⅓ cup flour + more for kneading, as necessary
- 1 tsp sugar
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp olive oil
- ½ cup water
- ½ to 1 tsp cornmeal
Topping
- 1 Tbsp olive oil
- 1/2 tsp dried rosemary
- Sea Salt
Instructions
- Preheat oven to 400F. Line baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, and garlic powder in medium bowl until combined.
- Add water and olive oil and stir until it forms a dough.
- With floured hands, pick up dough and knead gently for a minute or two on floured surface until dough forms a ball. Flatten with hands to about a 1-inch thickness, or about 7-8 inches in diameter.
- Sprinkle parchment paper with cornmeal, and place flattened dough on top. Poke several holes in top of dough with a fork, or with your fingertips. Brush top with 1 tablespoon of olive oil, and sprinkle with rosemary and sea salt.
- Bake at 400F for 12-14 minutes. Remove from oven and drizzle with additional olive oil, if desired.
- This focaccia cuts easily with a pizza cutter, but a bread knife will also work. Best enjoyed fresh!
Looking for more egg free baking inspiration?
Loved it! I did a clove of minced garlic instead of garlic powder and added some rosemary inside the dough as well as the topping. It came out really well and my whole family finished it t up within minutes! Definitely a keeper.
I’m so glad you enjoyed it! It disappears quickly around here, too. I bet it was great with the fresh garlic instead of garlic powder, too! (I only use powder because it’s quicker. 😉 ).