Name: Vegan Focaccia Puttanesca Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 35 min
Cuisine: Italian
Ingredients: 1 3/4 cups warm water (about 110°F); 2 teaspoons cane sugar or agave syrup; 2 1/4 teaspoons active dry yeast; 4 cups all-purpose flour; 1 1/2 teaspoons salt, divided; 6 tablespoons Bona Furtuna olive oil*, divided; 1/4 cup sundried tomatoes, chopped; 1/4 cup Kalamata olives, chopped; 8 cloves garlic; 1 tablespoon capers; 1/2 teaspoon red pepper flakes; 2 teaspoons fresh thyme

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Introduction

This Vegan Focaccia Puttanesca is a flavorful twist on a classic Italian bread, loaded with sun-dried tomatoes, olives, garlic, and capers. Crispy on the outside and soft inside, it’s perfect as a snack or alongside your favorite meal.

A rectangular focaccia bread is shown on a metal rack with a white marbled surface underneath. The focaccia has a golden-brown crust with deep dimples filled with toppings placed unevenly on top. Visible toppings include whole cloves of roasted garlic, black olives, sun-dried tomatoes, small halved cherry tomatoes in red and yellow, and scattered fresh green herb sprigs. One half of the bread is torn into two long pieces, showing a light, soft, and fluffy inside texture. A woman's hand with visible tattoos is holding one piece at the bottom right corner of the image. The focus is on the texture and colors of the bread and toppings, with warm and natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups warm water (about 110°F)
2 teaspoons cane sugar or agave syrup
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour
1 1/2 teaspoons salt, divided
6 tablespoons olive oil, divided
1/4 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, chopped
8 cloves garlic
1 tablespoon capers
1/2 teaspoon red pepper flakes
2 teaspoons fresh thyme

Instructions

Step 1: In the bowl of a stand mixer, combine the warm water, yeast, and sugar or agave. Let it bloom for about 5 minutes until very bubbly.
Step 2: Attach the dough hook, add 1 teaspoon of salt, then gradually add the flour about 1/2 cup at a time, mixing after each addition. Scrape down the bowl sides as needed.
Step 3: Once all flour is added, knead with the dough hook until a dough ball forms, then continue kneading for about 2 minutes.
Step 4: Remove the dough, drizzle 2 tablespoons of olive oil into the mixing bowl, return the dough and turn to coat with oil. Cover with a cloth.
Step 5: Let the dough rise in a warm, dry spot until doubled in size, about 1 to 1 1/2 hours.
Step 6: Pour 2 tablespoons of olive oil into a 9×13-inch baking dish, spread it evenly, then transfer the dough into the dish.
Step 7: Press the dough flat and evenly into the dish. It may shrink, so press it out again. Cover and let rise for another 45 minutes.
Step 8: Preheat your oven to 425°F toward the end of the second rise.
Step 9: Drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingers to create dimples in the surface.
Step 10: Press the sun-dried tomatoes, olives, garlic cloves, and capers into the dough. Sprinkle with the remaining 1/2 teaspoon salt, red pepper flakes, and fresh thyme.
Step 11: Bake for 25-35 minutes until the top is golden brown.

Tips & Variations

Use room temperature ingredients to help the yeast activate properly and achieve a better rise.
For extra flavor, brush the focaccia with garlic-infused olive oil before baking.
Swap Kalamata olives for Castelvetrano for a milder taste or add chopped fresh rosemary instead of thyme.
Make sure not to overwork the dough once it has risen to keep it light and airy.

Storage

Store the focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, freeze the focaccia after baking and cool completely. Reheat by warming in a 350°F oven for 10-15 minutes until heated through and crispy again.

How to Serve

A rectangular focaccia bread with a golden-brown crust, baked in a white ceramic dish. The bread surface is uneven and dimpled, topped with scattered black olives, whole garlic cloves that are soft and creamy white, and halved cherry tomatoes showing vibrant red and orange colors. Small sprigs of green herbs are spread throughout, adding a fresh touch. Dark sun-dried tomato strips and bits of orange seasoning or roasted garlic are also visible, giving the bread a colorful, textured appearance. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. Use a large bowl for combining ingredients and knead on a lightly floured surface until the dough becomes smooth and elastic, about 8-10 minutes.

Can I substitute the sun-dried tomatoes and olives?

Absolutely! You can use other flavorful toppings like roasted red peppers, artichoke hearts, or different types of olives. Just chop them finely and press them into the dough before baking.