This vegan focaccia with cherry tomatoes is a fuss-free homemade bread recipe that's irresistibly delicious! It's crunchy on the outside, soft and airy on the inside, and comes together with just simple ingredients. Plus, it will make your kitchen smell amazing!
I've been on a bit of a baking spree over the last couple of weeks. More specifically, a bread baking spree. Because after all, nothing beats homemade bread straight out of the oven. Spread with a thick layer of vegan butter or even as is, it's one of the simple joys in life I always look forward to.
My favorite type of homemade bread to make is vegan focaccia. If you're new to baking, I'd recommend starting with it: not only does focaccia require simple ingredients, you also can't go wrong with the easy preparation method. And the result is always amazing! It tastes as good as it looks, has a lot of versatility in terms of toppings, and great for impressing your friends and family.
This vegan focaccia is amazing!
I wanted to keep this vegan focaccia recipe simple. But the simplicity does not take away from that 'wow factor'. Of course, the cherry tomatoes are the star of the show. They make the focaccia look beautiful, while adding bursts of tanginess and sweetness. So, if you have cherry tomatoes that need using up, I recommend making this recipe asap.
Aside from that, as I said, you need just basic cupboard ingredients to make the most amazing dairy-free and egg-free focaccia bread. On the outside, it's crunchy, crispy and golden brown. On the inside, the texture is soft, fluffy and spongy. It practically melts in your mouth! And of course, the addition of olive oil makes it incredibly fragrant, and pretty much makes all your homemade bread dreams come true.
How to make vegan focaccia with tomatoes
You'll love how easy this recipe is! Start by mixing together flour, yeast, salt, garlic powder, chilli flakes and dried coriander. Then, gradually pour in cold water, and mix until a dough starts to form.
At the end, add olive oil. Fold a few times into the dough, then knead using your hands for around five minutes. You don't need much longer, but it really does make a difference to the resulting texture and fluffiness of the focaccia.
Now, cover the dough with a kitchen towel and set aside to rise for 1-2 hours. This is the most time-consuming part of the process, but it's all hands-off time.
When almost done rising, preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper, add the focaccia dough, and stretch it out into a rectangle. No need to be perfect - the 'roughness' of focaccia is one of its most delightful characteristics.
Dimple the focaccia using your fingers and drizzle more olive oil on top. Sprinkle with extra salt and dried coriander, add the cherry tomatoes, and bake in the preheated oven for 20 minutes, until golden brown. Allow to cool for around 5 minutes before serving.
How to store and freeze vegan focaccia
You can store this vegan tomato focaccia on the counter at room temperature, covered, for up to 2 days, or in the fridge for up to 4.
Focaccia also freezes well. I would recommend dividing it into individual slices, and freezing for up to 2 months in ziplock bags. To reheat, allow to thaw fully overnight in the fridge, then place back in the oven for 10 minutes at 180 degrees C/350 F.
How to serve tomato focaccia
I absolutely love eating freshly-baked focaccia by itself, with some vegan butter. But it also works really well as a side dish for any meal of your choice. For instance, you can pair it with my sweet potato soup, or vegan broccoli cheese soup. It also goes perfectly with salads like my giant cous cous salad. You can even add some eggplant caviar as a topping!
More vegan bread and baking recipes
- You can't go wrong with fluffy cornbread!
- Vegan piroshki are delicious and comforting
- My zucchini bread is a must-try.
If you give this vegan focaccia recipe a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below together with a star rating - I'd love to hear from you!
Equipment
- Conventional oven
Ingredients
- 2 cups flour + 2 tbsp
- 1 ½ tsp yeast
- ½ tsp salt plus more for sprinkling
- 1 tsp garlic powder
- 1 tbsp chilli flakes
- 1 tbsp dried coriander plus more for sprinkling
- 1 cup cold water
- 6 tbsp olive oil
- 2 cups cherry tomatoes halved
Instructions
- Mix together the flour, yeast, salt, garlic powder, chilli flakes and dried coriander. Then, gradually pour in cold water, and mix until a dough starts to form.2 cups flour, 1 ½ tsp yeast, ½ tsp salt, 1 tsp garlic powder, 1 tbsp dried coriander
- Add 2 tbsp olive oil. Fold a few times into the dough, then knead using your hands for around five minutes. You don't need much longer, but it really does make a difference to the resulting texture and fluffiness of the focaccia.6 tbsp olive oil
- Cover the dough with a kitchen towel and set aside to rise for 1-2 hours.
- When almost done rising, preheat the oven to 180 degrees C/350 F. Line a large baking tray with parchment paper, add the focaccia dough, and stretch it out into a rectangle.
- Dimple the focaccia using your fingers, drizzle the rest of the olive oil on top, and sprinkle with sea salt, before adding the cherry tomatoes.2 cups cherry tomatoes, 6 tbsp olive oil
- Bake in the preheated oven for 20 minutes, until golden brown. Allow to cool for around 5 minutes before serving.
Notes
- You can store this vegan tomato focaccia on the counter at room temperature, covered, for up to 2 days, or in the fridge for up to 4.
- To freeze, divide it into individual slices, and freeze for up to 2 months in ziplock bags. To reheat, allow to thaw fully overnight in the fridge, then place back in the oven for 10 minutes at 180 degrees C/350 F.
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