Dairy-Free Classic Focaccia

Discover the perfect blend of simplicity and flavor with this Dairy-Free Classic Focaccia recipe—an airy, golden flatbread that’s as beautiful as it is delicious. Perfect for those avoiding dairy, this recipe uses olive oil to create a rich, tender texture with a satisfyingly crisp crust. Infused with the earthy aroma of fresh rosemary and topped with a sprinkle of flaky sea salt, every bite is bursting with Mediterranean charm. With minimal ingredients and easy-to-follow steps, this homemade focaccia is ideal for beginners and seasoned bakers alike. Serve it as a standalone snack, alongside soups and salads, or as the base for your favorite sandwiches. Ready in just 25 minutes of prep time with an irresistible aroma that fills your kitchen as it bakes, this dairy-free bread is sure to become a staple in your recipe collection.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 350 ml Lukewarm water
• 2.25 teaspoons Active dry yeast
• 1 teaspoon Granulated sugar
• 10 grams Salt
• 60 ml Olive oil, plus extra for greasing
• 1 tablespoon Fresh rosemary leaves
• 1 tablespoon Sea salt flakes

Directions

Step 1

In a large bowl, combine the lukewarm water, active dry yeast, and granulated sugar. Stir until the yeast is dissolved, then let it sit for about 10 minutes until frothy.

Step 2

Add the all-purpose flour and salt to the yeast mixture. Using a wooden spoon or a stand mixer fitted with a dough hook, stir until the dough begins to come together.

Step 3

Pour in 30 ml of olive oil and continue kneading the dough for about 5-7 minutes if using a stand mixer, or about 10 minutes by hand, until the dough is smooth and elastic.

Step 4

Lightly grease a separate large bowl with olive oil and place the dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.

Step 5

Once the dough has risen, preheat your oven to 220°C (430°F). Punch down the dough to release the air and transfer it to a well-oiled 9x13 inch (or similar sized) baking pan.

Step 6

Using your fingers, gently stretch and press the dough to fill the pan evenly. Make numerous indentations in the dough using your fingertips.

Step 7

Drizzle the remaining 30 ml of olive oil over the top of the dough. Sprinkle with the fresh rosemary leaves and sea salt flakes.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped.

Step 9

Remove from the oven and cool on a wire rack. Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	(952.9g)

Amount per serving	% Daily Value*
Calories	2388.2

Total Fat 65.2g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 9765.4mg	0%
Total Carbohydrate 388.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 5.3g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 71.5mg	0%
Iron 23.7mg	0%
Potassium 681.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 9.2%

Carbs: 65.9%