*This post is sponsored by Bona Furtuna Olive Oil*
Essential Ingredients for Vegan Focaccia Puttanesca
Creating an outstanding vegan focaccia starts with selecting the right pantry staples. For the foundation of this recipe, you’ll need high-quality bread flour, which provides the gluten structure essential for that characteristic chew and airiness. All-purpose flour can work in a pinch, but a mix of bread and all-purpose flours often yields the best balance of strength and tenderness. Active dry yeast or instant yeast is crucial for leavening, giving the dough its rise and those signature bubbles. Warm water—ideally around 105°F to 110°F—activates the yeast, while a teaspoon of sugar helps jump-start fermentation.
Beyond the core flour and yeast, extra-virgin olive oil is a non-negotiable element of any vegan focaccia recipe. It enriches the dough, imparts flavor, and promotes a golden crust. A pinch of fine sea salt in the dough enhances taste without slowing yeast activity, while additional kosher salt or flaky sea salt sprinkled atop after drizzling encourages those delightful crunchy bursts. Toppings—fresh thyme, garlic, sun-dried tomatoes, olives, and capers—bring complexity and visual appeal. By assembling these essential ingredients, you set the stage for a vegan focaccia that’s rustic, flavorful, and texturally sublime.
The Art of Kneading and Proofing the Dough
Proper kneading develops the gluten network necessary for structure and chew in your vegan focaccia. Begin by mixing your flour, yeast, salt, and water until a shaggy mass forms. Drizzle in olive oil, then knead by hand or with a stand mixer fitted with a dough hook. The goal is a soft, slightly tacky dough that slides cleanly from your fingers and the bowl. Over-kneading can lead to a tough crumb, while under-kneading risks a dense loaf, so aim for that sweet spot where the dough is smooth and elastic.
Once kneaded, transferring the dough to a lightly oiled bowl for its first proof is crucial. Cover it with a damp cloth or plastic wrap and let it rest in a warm, draft-free spot. Here, yeast ferments sugars into carbon dioxide, creating the airy pockets that define vegan focaccia texture. A typical proof lasts between one to two hours, or until the dough has doubled in volume. For enhanced flavor, try a cold, overnight proof in the refrigerator—this slow fermentation deepens taste and improves digestibility. Mastering these steps ensures your dough is ready to bloom into perfectly fluffy, flavorful bread.
Achieving the Perfect Fluffy Texture
Fluffiness in focaccia arises from the harmonious balance of hydration, gluten development, and fermentation. Aim for a high-hydration dough—about 70–75% water by weight relative to flour. This wetter dough yields larger air pockets, giving your vegan focaccia that pillowy interior. Though a sticky dough can feel intimidating to handle, learning gentle folding techniques—rather than aggressive kneading—helps preserve the delicate gas bubbles formed during proofing.
Timing is equally vital. Allowing adequate proofing lets the dough develop flavor and volume. After the initial rise, transfer your dough to a well-oiled baking pan, gently stretching it to cover the surface. Cover again and let it rest for a second proof of 30–45 minutes. This final rest encourages additional lift. Just before baking, use your fingers to create dimples across the dough’s surface—these indentations capture olive oil and seasoning, and they help maintain an even crumb structure. With this approach, your vegan focaccia recipe will deliver a light, ethereal crumb every time.
Baking Techniques for a Golden Crust
Achieving a lustrous, golden crust on your vegan focaccia involves precise oven temperature and steam management. Preheat your oven to 450°F (230°C) at least 30 minutes before baking to ensure stable heat. Place a baking stone or heavy-duty sheet on the middle rack for direct, even heat transfer. Just before sliding in the dough, spritz the oven walls with water to create steam, which encourages crust expansion and a crisp exterior.
Before baking, drizzle the dimpled dough generously with extra-virgin olive oil—it pools in the indentations, fostering an irresistible sheen and crunch. Bake for 20–25 minutes, rotating halfway through to ensure uniform browning. The crust should emerge deeply golden, with slightly charred edges for rustic charm. Once out of the oven, brush again with olive oil and sprinkle finishing sea salt or fresh herbs. This two-stage oil application enhances flavor and ensures your vegan focaccia recipe boasts both a tender interior and a gloriously crisp crust.
Serving and Pairing Suggestions
Fresh, warm vegan focaccia is a versatile centerpiece that pairs beautifully with a variety of accompaniments. For a simple snack, slice thick wedges and serve alongside a trio of dipping oils: classic extra-virgin olive oil, balsamic vinegar reduction, and herbed tapenade. The bread’s airy crumb soaks up these bold flavors perfectly. Alternatively, present slices topped with creamy vegan ricotta, sun-dried tomatoes, and fresh basil for a quick bruschetta-style appetizer.
For heartier fare, use your vegan focaccia recipe as the foundation for gourmet sandwiches. Layer with marinated grilled vegetables, vegan mozzarella, and a smear of pesto for an Italian-inspired treat. On the side, a crisp green salad with lemon vinaigrette or a bowl of steaming tomato soup complements the bread’s richness. To elevate a casual gathering, offer a cheese board featuring plant-based cheeses, roasted nuts, and seasonal fruit—focaccia makes an excellent vehicle for all of it. No matter the occasion, the possibilities are endless.
Storing Your Vegan Focaccia for Freshness
Because focaccia is at its peak enjoyment within the first 24 hours, proper storage maximizes its lifespan and texture. If you plan to eat it the next day, wrap cooled slices tightly in plastic wrap or place them in an airtight container at room temperature. A light spray of water before sealing helps retain moisture, preventing the bread from drying out. Avoid refrigeration, as cool temperatures speed up staling.
For longer storage, freezing is your best option. Slice the focaccia, flash-freeze the pieces on a baking sheet, then transfer them to freezer-safe bags. When you’re ready to enjoy, reheat directly from frozen in a preheated 375°F (190°C) oven for 8–10 minutes, or until warmed through and slightly crisp on the edges. This method preserves the integrity of your vegan focaccia recipe, delivering near-fresh results days or weeks after baking.
Troubleshooting Common Focaccia Baking Issues
Encountering a dense or gummy crumb typically points to underproofing or insufficient gluten development. Ensure your yeast is fresh and water temperature is between 105°F and 110°F. If the dough feels slack and lacks strength, extend kneading or try a series of stretch-and-folds during the first rise to build structure.
If your crust emerges pale or overly soft, your oven might not be hot enough or lacks steam. Always preheat thoroughly, use a baking stone for even heat, and introduce steam in the first minutes of baking. Conversely, if the crust browns too quickly while the interior remains underbaked, lower the temperature by 25°F and increase baking time. By addressing these common pitfalls, you’ll fine-tune your technique and achieve consistent, bakery-quality vegan focaccia every time.
Conclusion
Mastering a vegan focaccia recipe is both an art and a science. With the right ingredients, careful kneading and proofing, and precise baking techniques, you can create a loaf that’s wonderfully fluffy inside with a golden, crisp crust on the outside. Don’t shy away from experimenting with herbs, toppings, and serving ideas to make this Italian classic uniquely your own.
Whether you’re new to plant-based baking or a seasoned pro, the joy of pulling a perfect vegan focaccia from the oven never fades. Store it properly, slice it generously, and share it with friends and family. Every bite is a celebration of simple ingredients transformed into something truly extraordinary.
Vegan Focaccia Puttanesca
Ingredients
- 1 3/4 Cup Warm water(about 110 degrees)
- 2 teaspoons Cane sugar or Agave syrup
- 2 1/4 teaspoons Active dry yeast
- 4 Cups All purpose flour
- 1 1/2 teaspoons Salt, divided
- 6 Tablespoons Bona Furtuna olive oil*, divided
- 1/4 Cup Sundried tomatoes, chopped
- 1/4 Cup Kalamata olives, chopped
- 8 Cloves Garlic
- 1 Tablespoon Capers
- 1/2 teaspoon Red pepper flakes
- 2 teaspoons Fresh thyme
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, and sugar or agave. Let bloom for about 5 minutes. It should be very bubbly.
- With the dough hook attached, add 1 teaspoon of salt, then begin adding the flour, about 1/2 a cup at a time. Letting the dough hook mix. Scrape down the sides of the bowl as needed.
- Once all of the flour has been incorporated, let the dough hook knead the dough until it forms a dough ball. Then let it knead for about 2 minutes.
- Remove the dough from the bowl, and then drizzle 2 tablespoons of the olive oil into the bowl. Put the dough back into the bowl, and flip to coat in the oil. Cover the bowl with a cloth.
- Let the dough rise in a warm, dry place for about 1- 1 1/2 hours or until the dough has doubled in size.
- Pour 2 more tablespoons into a 9×13-inch baking dish and spread it around. Turn the dough out into the baking dish.
- Push the dough out flat into the baking dish, pressing it evenly into the entire dish. It will shrink up a bit, then press it back out again. Cover with a cloth and let rise again for about 45 minutes.
- Toward the end of the second rise, preheat the oven to 425 degrees(F).
- Once the dough has risen again, pour the remaining 2 tablespoons of olive oil over the top of the dough. Then create divots in the top using your fingers.
- Press the tomatoes, olives, garlic, and capers into the top of the dough. Sprinkle the top with the remaining 1/2 teaspoon of salt, the red pepper, and the thyme.
- Bake for 25-35 minutes or until the top is golden brown.
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