This Vegan Focaccia with Roma Tomatoes and Onions is an easy recipe with a rustic flavor. It's a savory plant-based bread recipe that's perfect to enjoy by itself or as a side dish!
Vegan Focaccia with Roma Tomatoes and Onions
This is a really easy vegan focaccia bread to make using only 4 simple ingredients once you've made your homemade dough - Roma tomatoes, onions, rosemary, and olive oil.
I've fallen into the habit of making my homemade bread in my Zojirushi Bread Maker because I was never really good at kneading my dough and having it rise correctly.
With the bread maker, you just put all the ingredients in the machine, turn it on and in a couple of hours have a fresh loaf of bread.
But I made this basic recipe for homemade focaccia bread without my bread maker, so I took a chance.
And I'm glad I did because it worked perfectly!
You will need about an hour and a half to two hours to make this recipe from start to finish which includes letting the dough rise.
Because my house and kitchen are very drafty, I let the bread rise in my dehydrator at around 100 degrees and it worked perfectly.
I just removed all the trays and put the covered bowl in the center of the empty machine.
I used Roma tomatoes, onion and rosemary combination but you could get really creative and use whatever toppings you like once you get the basic dough made.
The bread was soft and pillowy. The olive oil made all the difference in the world and made the crust really golden and crispy.
Expert Tips + Ingredient Substitutions For Focaccia with Roma Tomatoes and Onions
Here are some expert tips to make this recipe perfectly:
Note #1: I used two 6-inch round cake pans which made the bread very thick and fluffy. If you prefer thinner focaccia, just use a 9 x 13 baking sheet.
Note #2: I didn't use a cheese topping in this recipe, but you can add shredded vegan cheese if you prefer.
Note #3: I made this as a vegan version using vegan cane sugar but you can also use your favorite unrefined granular sweetener.
Want More Plant-Based Bread Recipes?
Check out these:
- The BEST Vegan Cornbread
- Flourless "Cheesy" Garlic Breadsticks
- Chocolate Chip Scones
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients that you will love!
Vegan Focaccia with Roma Tomatoes and Onions
{ Plant-Based | Vegan | Dairy-Free | Soy-Free | Egg-Free | Nut-Free | No Refined Sugar }
Ingredients
For the dough:
- 2 ½ cups organic unbleached all-purpose flour
- ¼ cup organic extra virgin olive oil (to mix into the dough)
- 1 teaspoon Himalayan pink salt
For the yeast mixture:
- 1 cup water, filtered/purified (warm to touch)
- 1 packet active dry yeast (or 2 ¼ teaspoons)
- 1 teaspoon vegan cane sugar
For the add-in topping:
- 2 tablespoons organic extra virgin olive oil (to drizzle into holes in dough)
For the topping:
- 1 organic onion (thinly sliced)
- 2 organic Roma tomatoes (thinly sliced)
- 3 sprigs organic fresh rosemary (needles removed from the stem)
- 2 tablespoons organic extra virgin olive oil to drizzle over the toppings
Instructions
Prepare the yeast mixture:
- Add all the ingredients for the yeast mixture to a large mixing bowl.
- Let the mixture rest for approximately 10 minutes until it the yeast "blooms" and bubbles form on the top.
- Add in the ingredients for the dough to the mixing bowl and stir until well combined.
Assemble the dough:
- Turn the dough on a well-floured surface and knead gently until the dough is smooth, approximately 5-10 minutes.
- Place the kneaded dough in a lightly oiled bowl and cover with a clean kitchen towel.
- Let the dough rest in a warm place (or dehydrator set at 100 degrees) until it doubles in size, for approximately 1 hour.
- Remove the dough from the bowl and press down into a lightly oiled 9 x 13 baking sheet until it touches the edges (or divide between two 6-inch cake pans for a round, thicker version).
- Using your fingers, poke holes all over the top of the dough.
- Drizzle the olive oil add-in over the dough and into the holes.
- Let the dough rest until it becomes puffy, or approximately 20 minutes.
Prepare the topping:
- Add the onion slices, sliced Roma tomatoes, and rosemary on top of the dough.
- Drizzle the toppings with 2 tablespoons of olive oil.
- Bake at 450 degrees Fahrenheit for approximately 20 minutes, or until golden brown.
- Remove from oven and cool on rack before serving.
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
suzanne collins says
Wonderful Recipe Karielyn, I really enjoyed it.
Karielyn says
Hi there Suzanne! I'm so glad to hear you enjoyed the recipe! Thanks so much for trying it out and for taking the time to let me know you liked it...I really appreciate it 🙂
srinivasm says
Hi KARIELYN! Thanks for such a simple and yummy home made vegan focaccia - it was delicious!! :).
Karielyn says
Hi there! You're very welcome and I'm so glad you enjoyed it 🙂
Jyoti says
Hi Karielyn ji,
This is my favorite combination. I try this recipe at home really, taste of this recipe is mind blowing. My family all LOVE this recipe. Now i am so excited to finally find a healthy alternative for my family to enjoy.
I read your all recipe. it's really awesome.
Karielyn says
Hi there! I'm so glad to hear that your family enjoys the recipe! Thank you for taking the time to let me know...I really appreciate it 🙂
Nayna says
hi, Thank you Karielyn! I would surely try this dish at home and post on my facebook wall! Wish me that my Focaccia should be as tasty as it is seen here 🙂
Karielyn says
Hi there Nayna! I hope you enjoy the recipe if you decide to give it a try 😉
Swati says
Hiii Karielyn
Nice recipe i have to cook it and i hope it will be delicious. Cooking is my passion. Thanks to share very delicious recipe.
Karielyn says
Hi there Swati! Thanks so much and I hope you enjoy the recipe 😉
Anchit Shethia says
Hey, looks tasty. I dont have the bread maker. Can I make this on a Pizza bread?
Karielyn says
Hi there Anchit! You can make this recipe without a bread maker...you just need an oven to bake it. If you didn't want to make the bread from scratch, you could use the same toppings on a pre-made pizza bread and that would be good too.
Thanks for your question and I hope you enjoy the recipe 😉
Nicoya Davidson says
Hi Karielyn, this is my new favorite vegan recipe site. I love your recipes!
Karielyn says
Hi Nicoya! Thanks so much for the kind comments...this just made my day 😉
Donna says
THIS is my favorite combination of saveurs...and your resulting product is positively stunning (as is your photography). I am a recent subscriber to your Ali Baba's cave of gastronomically exquisite, yet healthy fare with flair, and I am frantically, obsessively archiving several of your offerings. Thank you so much for the generous sharing of your culinary acumen. It is very much appreciated and admired.
P.S. I wish to attempt this wonder this weekend. Question...did you "regret" not using your bread machine to fabricate the dough? Did you find the "hand" method preferable for focaccia? I am considering purchasing a bread machine. I wonder, is it "worth" it...or are hand-method doughs preferable with regard to texture or taste? Thank you in advance for any enlightenment! Big fan.
Karielyn says
Hi Donna! Thank you so much for your kind comments!
I do like my bread machine for making loaves of sandwich bread or when I'm in a big hurry and can't "tend" to hand-made doughs.
I like my machine (Zojirushi) because you just put all the ingredients in the pan, turn it on, and it's ready in a couple of hours. You can basically walk off and let it do it's thing.
I've also made cakes, rolls, pizza dough, vegan meatloaf and even jam in mine, so I really do like it.
Another thing I don't have to worry about with the machine is the dough rising correctly. When I make hand-made dough, it can be kind of tricky depending on the temperature and draft in the kitchen.
However, I do like the feeling of rolling out, kneading my dough by hand when I don't use the machine. I just have to make sure allot for extra time when I make it from scratch.
Thanks for your comments and questions...I appreciate them 🙂
Talaia says
Karielyn this looks super good. I wish I could have a piece right now! *hungry lol
Karielyn says
Hi Talaia...I wish I could send a piece your way because I sure would 😉
Pat Nayar says
I have become obsessed by tomatoes. Growing my own organic tomatoes, canning my tomatoes and now using all those tomatoes in my kitchen. And, of course, searching the web for new ideas and recipes. This may be another right one for my ocassional Sunday brunch for the crowd of friends and neighbors.
When thinking about drinks to be served with this meal I remembered a special wine - Omerto tomato wine – I had discovered last year when visiting Canada. Both versions are surprisingly nice and Omerto Moelleux would probably pair well with this particular pasta dish.
Karielyn says
Hi Pat! I love tomatoes too and the organic ones I buy are so expensive right now. I sure wish I were growing my own like you do.
You're right, this would be a great dish to serve for a brunch especially with your fresh, organic and homegrown tomatoes. I'm jealous!
Thank you for sharing the wine you mentioned. I hope you enjoy the recipe if you make it and thanks for stopping by 🙂
Laxmi says
Hello Karielyn,
Lovely recipe, looks yummy. You have used my favorite onion, rosemary and tomato topping. I just want to try to make that bread sometime and hope it turns out be soft and fluffy. 😀
Karielyn says
Hi Laxmi! I love that combo of ingredients too! If you want it thick and fluffy, just make it in a smaller pan (like a cake pan) instead of a flat baking pan...I think that's what made the difference. I hope you enjoy it if you make it and thanks for stopping by! 😉
Angelica says
"Hello Karielyn
This is mind blowing! The pictures are so amazing and makes me to taste them right now! I guess you made it with your own hand and post it as a article, i hope i can taste it. But still i will make sure to cook this and eat myself. I love food which includes tomato and onion with some cream in it" 🙂
Karielyn says
Hi Angelica! Thank you so much! I hope you give the Focaccia a try..it's not too difficult to make, it just takes a little time to let the bread rise. If you want a little something extra with it, you could add some grated cheese to it if you don't need it vegan. Thanks for visiting! 🙂
Angelica says
Thank you Karielyn! I would surely try this dish at home and post on my facebook wall! Wish me that my Focaccia should be as tasty as it is seen here 🙂
Karielyn says
Hi Angelica...I really appreciate it! Please come back and let me know how you liked it if you try it out 🙂
Livvy says
Great minds think alike! I have a vegan, gf bread round rising right now (praying it turns out). Yours looks amazing!!! YUM!
Karielyn says
Hi Livvy! I will ~definitely~ go check out your gluten-free bread when you get it posted, I know it will be a hit! Thanks 🙂