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Focaccia is like a freestyle pizza. It’s perfect for parties because it can be served in any-size pieces (small squares to large slabs) and warm or at room temperature. Learn more about flatbreads and pizzas with our handy guide to plant-based pizza.

vegan focaccia

Ingredients

  • 1 tablespoon date paste
  • 1 tablespoon active dry yeast
  • 1½ cups all-purpose flour
  • ½ cup potato flour
  • ½ cup white whole wheat flour
  • ½ cup cornmeal
  • ½ teaspoon sea salt
  • 2 cups thinly sliced onions
  • ½ cup thinly sliced sun-dried tomatoes (not oil-packed)
  • ⅓ cup pickled jalapeños, chopped (optional)
  • ⅓ cup chopped olives (optional)

Instructions

  1. For sponge, in a small bowl stir together ⅔ cup warm water and the date paste. Sprinkle in the yeast and ½ cup of the all-purpose flour; stir to combine. Cover bowl and let stand in a warm place 25 minutes.
  2. In a separate bowl stir together potato flour and 1 cup water. Add the remaining 1 cup all-purpose flour, the whole wheat flour, cornmeal, salt, and ⅓ cup warm water. Add the sponge; mix well. Transfer dough to a floured work surface. Form dough into a ball and knead lightly 2 to 3 minutes or until soft and sticky.
  3. Return dough to bowl; cover with a damp cloth. Let rise in a warm place 1 hour or until double in size.
  4. Meanwhile, in a medium saucepan cook onions with ¼ cup water over medium heat about 10 minutes or until starting to turn translucent, stirring frequently and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  5. Soak sun-dried tomatoes in ½ cup water 20 minutes or until soft; drain.
  6. Preheat oven to 475°F. Line a 13×9-inch baking pan with parchment paper.
  7. Punch down dough. On a lightly floured surface, roll dough into a ½-inch-thick rectangle. Transfer dough to the prepared baking pan. Top evenly with onions, tomatoes, and, if desired, jalapeños and olives.
  8. Let focaccia stand 15 minutes. Bake 30 minutes or until golden brown.
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Comments (10)

(4 from 2 votes)
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Janelle Jolley2 months ago
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I also found the ratio of water to flour/cornmeal a little much and had to add flour to make it workable. Also had the same issue with the temp at 475, most of the sun dried tomatoes burned. I did like the crunchy bottom and flavor of the bread.

Heidi3 months ago
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This recipe reads as though there are 2 cups of water for 3 cups of flours. This is how I made the dough which was extremely runny. It didn’t seem right so I added multiple tablespoons of flour until I achieved a sticky dough. It would help to confirm water vs. flour amounts as I don’t think it’s right. Hopefully it bakes well at this point!

Heidi3 months ago
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Also, 475 was too hot. I had to turn down the heat after the toppings started burning. I can’t tell that any other focaccia recipe calls for this high of heat. It was more pizza-like than the light spongey texture I hoped for. All in all, this ended up being a disaster for me. 🙂 But the flavor with cornmeal was nice. I would have loved it to look like the picture.

Karinia Poirier4 months ago
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I have date syrup. Can I use that instead of paste?

Anya Yushchenko4 months ago
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We made this recipe today and it turned out great! I used sprouted spelt flour and I think the addition of corn meal and corn starch (used it instead of potato starch) made the dough very tasty! For the toppings I cooked the onions with soy sauce, apple cider vinegar, maple syrup and vegan Worcestershire sauce and the kids ate the first round of onions all by itself 😉 we had to cook another round for the bread! All and all, made for a great meal

Anya Yushchenko4 months ago
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We are inspired and going to make it!

Marie4 months ago
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What can i use instead of date paate?

Helen5 months ago
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I made this last night, so tasty!
I did make a few changes.
I used white flour for the sponge but substituted spelt flour for the rest. I added a tbsp of olive oil to the mixture and used a bit less water.

FRANCES SMITH12 months ago
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Why do you use the word sponge???

Coreena8 months ago
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Frances, that is what it is called when making bread. Although there are different ways to make a “sponge”, this way allows the yeast to proof or expand prior to mixing it with the rest of the flour. I am making this recipe now with a few substitutions. One area I am questioning is the amount of water it is calling for. I will let you know after I make this if it turns out and if it does I will write the substitutions that I have made.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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