Skillet Vegan Focaccia Bread Recipe

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Easy Skillet Vegan Focaccia Bread recipe with rosemary, black olives, heirloom cherry tomatoes and coarse sea salt flakes or “Fleur de Sel”. No knead, no mixer, probably the most delicious flat bread you’ll ever make. Perfect on its own or used to make Italian panini or even as a base for pizza. No eggs, no dairy, simple plant based goodness!

Skillet Cast Iron Focaccia Bread

An Italian oven baked bread similar to pizza made of all purpose flour, water and yeast and topped with herbs like rosemary or oregano.

Coarse sea salt flakes and other toppings like olives and tomatoes are also classic additions. It has a soft fluffy center with a lightly golden and crisp crust and edges especially when cooked inside a cast iron skillet. It’s usually served in Italian restaurants as an antipasto or as table bread alongside a great olive oil for dipping.

Serving Suggestions

How do you reheat / refresh leftover focaccia?

  1. Toaster – If you happen to actually have any leftovers, the best and quickest way to reheat them and crisp up the crust is in the toaster oven for about 20 seconds or so.
  2. Oven – Alternatively preheat your oven to 350”F, splash the focaccia with a little water and reheat for 10 to 15 minutes in a cast iron skillet until the bottom crust crisps up again.
Italian Focaccia Bread in Pan


Vegan Focaccia Toppings

What is the Difference between Ciabatta and Focaccia?

Ciabatta is a crusty loaf of bread that features large holes throughout, while focaccia is an easy, quick fluffy flatbread with toppings similar to pizza.


Focaccia Dough with Heirloom Tomatoes

how to make vegan rosemary focaccia

  1. Mix hot water with the yeast, olive oil, salt and flour. Cover and allow to rise for 1.5 to 2 hours or until doubled in size.
  2. Transfer dough to a 10 inch cast iron skillet and use the tip of your fingers to press the dough and create dimples.
  3. Lightly drizzle with olive oil and sprinkle with the toppings. Allow to rise again for 1 hour or until the dough looks light and fluffy and risen.
  4. Bake your focaccia for 25 to 30 minutes  @400”F until lightly golden on top.


heirloom tomato focaccia


vegan focaccia bread with heirloom tomatoes
5 from 3 votes

Skillet Vegan Focaccia Bread

Easy Vegan Focaccia Bread recipe made in a cast iron skillet with rosemary, black olives, cherry tomatoes and coarse sea salt flakes or Fleur de Sel. No knead, no mixer, no eggs, no dairy!
Print Recipe
Prep Time:5 minutes
Cook Time:30 minutes
Rising time::3 hours
Total Time:3 hours 35 minutes


Focaccia Bread Toppings:


  • In a large mixing bowl combine the warm water with the yeast and stir well.
  • Add the olive oil, salt and flour and use a spatula to mix until everything is combined and a sticky dough forms. Use your hand to knead for just a minute until the dough comes together into a ball.
  • Drizzle the top of the dough with a little olive oil then cover the bowl with a lid or a kitchen towel. Place in a draft free area (your oven is a great place) and allow to rise for 1.5 to 2 hours until doubled in size.
  • Lightly oil a 10 inch cast iron skillet then dump the focaccia dough inside.
  • Use your hand to spread the dough inside the skillet all the way to the sides.
  • Using the tip of your fingers press all over the top to create dimples.
  • Lightly drizzle with some olive oil then add your toppings: olives, tomatoes and rosemary or whatever you like to add here.
  • Finish with a sprinkling of Fleur the Sel (sea salt flakes) and cover with a lid or towel. Allow the dough to rise again at room temperature for another 1 to 2 hours until the dough looks light and fluffy and risen.
  • Meanwhile preheat your oven to 400”F.
  • Bake the focaccia bread uncovered for 25 to 35 minutes until the top and the sides are a light golden color. Check at the 25 minute mark, sometimes it's done quicker depending on how many toppings you add as well.
  • Transfer the pan to a cooling rack and allow to cool off completely before slicing.


  • Instead of the cast iron skillet you can cook the focaccia bread in a 10 inch pan.


Calories: 259kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg
Course: Appetizer
Cuisine: Italian
Keyword: Focaccia Bread, Italian Bread, Vegan Bread Recipe
Servings: 6 people
Calories: 259kcal
Author: Florentina

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    1. I’m sure you could, haven’t experimented yet but i suspect it will be a heavier bread. I’m going to try it using whole wheat pastry flour maybe half and half ratio and see what happens. I will update my notes if it turns out good! ~ Florentina

  1. This focaccia is perfect and so easy I’ll be finding myself making it way more than I probably should. Comparable to the bread served in high end Italian restaurants, impressive!

  2. This recipe is GREAT. I made it with 2tbsp of olive oil instead of 3 and it came out perfect. Beautiful crust but soft on the inside. I warmed up the leftover and it was just as delicious as the day before. Love this bread!

  3. I made this today, as a beginner to bread making, I found this recipe so easy & it came out great! So delicious, nice crisp crust! I just made it plain today but can’t wait to try out some different toppings

  4. What canI use in place of the cast iron skillet? I don’t have one. This looks so amazing I want to try to make it

    1. Hi Donna, you can use any baking dish or pie dish, anything oven proof will work really, just remember to oil the bottom and the sides well to prevent any sticking.

    1. Yes I particularly love sautéed mushrooms with onions as they get a nice caramelization during baking on top pf the focaccia.

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