Vegan Focaccia

Focaccia is a leavened dough between pizza and bread, easy to make, tasty and totally veg.

Spring, a lovely reminder of how beautiful change can truly be. Everything wakes up and flowers bloom turning everything around into a beautiful picture. It is during this time of the year that I meet up with friends in the nature to have lunch all together. The fresh and warm air together with flowers make it a beautiful experience. In this article I’m going to be sharing with you one of my favourite recipe ever, simple and even fun to make. Focaccia, which is an italian favourites it’s a mix between pizza and bread. It’s not thin as a normal pizza but not even shaped into a classic bread loaf. Let’s see how to make it together!



  • -470 g flour
  • – 230 g water  
  • -115 g unsweetened soy milk
  • – 45 g EVO oil  
  • – 16 g sugar
  • – 12 g salt
  • – 5g active dried yeast


First of all mix room temperature water and milk together with sugar and yeast. In a big bowl mix flour with salt and pour together the yeast solution with the EVO oil. Knead the mixture with hands till quite stretchy and smooth. Leave it to raise covered with a wet towel for about 3 hours, then divide it in few pieces depending on how big you want to make the focaccia and Add the dough to a small sheet pan or baking dish and top with anythinh you like such as cherry tomatoes or even rosemary. Sprinkle with oil drops and coarse salt on top then let it to raise for another 30 minutes. Bake it till golden brown, which is around 20 minutes at 180 C. There you have your amazing focaccia ready to be shared with all of your friend or if you prefer even just for yourself!


Jordy Poggi Author

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

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