Herb Focaccia – Sharon Palmer, The Plant Powered Dietitian


If you’ve ever had focaccia—thin, tender Italian bread dimpled and drizzled with olive oil—you know just how delicious it can be. In this completely vegan focaccia recipe, the bread is lightened up, with only a tiny touch of added sugar, more than half whole wheat flour, and a gentler drizzle of olive oil. Plus, you can load up the flavorful healthful herb and vegetable toppings to create your own unique delicious focaccia. Decorate the individual breads with cherry tomatoes, zucchini circles, fresh herbs, pine nuts, vegan parmesan cheese, and more! In this healthy, delicious basic Herb Focaccia recipe, you can get truly creative by making it your own. I love to pack this rustic focaccia bread along with me for picnics (Hollywood Bowl, here we come!) and potlucks. It’s wonderful served with plant-based cheese, olives, and a hearty salad. This bread is also delicious served with your favorite pasta meal, such as lasagna, spaghetti, or pasta salad.

What is Focaccia?

Focaccia is a traditional type of Italian bread made with yeast and wheat flour, and it’s usually baked in a sheet in flat pans. An important part of the process is rising the dough, then dimpling it with your fingertips before drizzling it with a generous amount of olive oil and baking it, thus, creating a super flavorful, tender baked bread. This bread dates back to ancient Etruscan times, when the dough was flattened onto stone slabs and cooked in the hot ashes left from a fire—giving it the Latin name panis focacius (hearth bread).


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This super easy, lightened up recipe for individual sized Herb Focaccia is vegan, healthy, and absolutely delicious.


Herb Vegetable Focaccia Toppings (as desired)

  1. Pour warm water into the bowl of a standing mixer (or mixing bowl with handheld electric mixer). Sprinkle with yeast and brown sugar, stir gently, and rest for 5 minutes.
  2. Add plant-based milk, whole wheat flour, all purpose flour, flax seeds, and salt. Mix with dough hook attachment for about 5 minutes, until dough starts to pull away from side of bowl. 
  3. Remove dough from mixing bowl onto surface floured with all purpose flour, and knead for about one minute, working in additional all purpose flour if needed. Dough should be soft and moist, but not too sticky to the touch. 
  4. Lightly grease a large mixing bowl with olive oil and place dough in the bowl. Cover with a clean cloth and let rise in a warm place (i.e., 100 F oven) for 1 hour (will about double in size).
  5. Remove cloth and punch down the dough. 
  6. Divide the dough into six equal pieces. Place three pieces of dough on each of two lightly oiled baking sheet pans and pat out into about 1-inch deep and 3 ½-inch diameter round disks (three disks on each baking sheet to make a total of six disks). 
  7. Cover with a clean cloth and let rise in the warm place for 20 minutes (will about double in size).
  8. Preheat oven to 400 F. 
  9. Remove cloth from sheet pans and using fingertips, gently dimple the entire surface of each dough disc about ½-inch deep. 
  10. Drizzle the 2 tablespoons of extra virgin olive oil evenly over the surface of each disc (about 1 ½ teaspoons of oil per disc). 
  11. Top each dough disc with desired toppings (choose from toppings list above). 
  12. Bake for 10-15 minutes, until lightly browned and tender. 
  13. Remove from oven and serve immediately. Makes 12 servings (1/2 focaccia each).
  14. If using vegetables, refrigerate leftovers in an airtight container. If using dried spice blends, may store in covered container at room temperature for up to 3 days. Reheat leftovers in oven or toaster oven until warm for best results. 


To make this recipe gluten-free substitute wheat flours with gluten-free flour blend.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 97
  • Sugar: 1 g
  • Sodium: 8 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 2 g

Serve this focaccia with some of my favorite pasta recipes:

Lentil Walnut Bolognese with Spaghetti
Mushroom Bomb Lentil Pasta
Fresh Cranberry Beans with Pasta and Greens
Vegan Baked Mediterranean Lasagna
Swiss Chard Pecan Lasagna

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