Use this easy Roasted Garlic Focaccia recipe in a sandwich, as a side dish, or as an appetizer at a party. Made with gluten free pizza dough, it couldn't be any easier!
If you love freshly baked focaccia, but aren't into baking, this recipe is for you. It's made using a package of pizza mix that's been jazzed up with some roasted garlic and Italian seasoning. It could not be any easier than this!
What is Focaccia Bread?
Focaccia is an oven baked flatbread that originated in Italy. It is an olive oil flavored yeast bread sometimes topped with herbs or other toppings.
It can be eaten by itself, or sliced and made into a sandwich. For serving by itself, it can be cut it into a variety of shapes, including long rectangles, triangles or squares.
Can I Make Focaccia Using Pizza Dough?
You sure can, that's what I did here!
I used Pamela's pizza mix to make the focaccia, which makes it super easy. You just need to let the dough rise, which you can start the day before and let it sit in the fridge.
I'm all about making a recipe in steps to make things easier.
For this recipe I roasted the garlic, then mixed it in with the pizza dough. If you prefer, you could place it on top in the holes after it rises instead.
How Long Does Focaccia Bread Last?
This bread will keep for a few days. I had mine as long as six days and it still tasted good. Just warm it up and you're good to go.
Can Focaccia Be Made Ahead of Time?
After you mix the dough, you can refrigerate it overnight if you're not ready to bake it yet. You can even make the roasted garlic the day before.
Use this easy Roasted Garlic Focaccia recipe in a sandwich, as a side dish, or as an appetizer at a party. Click To Tweet
Other Italian Vegan Recipes
- Zucchini Lasagna Roll-Ups
- Tofu Ricotta
- Spaghetti with Vegan Meatballs
- Spinach and Tofu Ricotta Calzones
How to Make This Recipe
- Slice off the top of the garlic. Place garlic in some tinfoil. Drizzle olive on top and bake in the oven. Set aside.
- Blend pizza mix, warm water, olive oil, yeast, Italian seasoning in a food processor. The warm water helps the dough rise. Italian seasoning adds another layer of flavor.
- Squeeze garlic cloves into the food processor with the pizza dough and pulse until combined.
- Oil a 7 ½" x 9 ½" baking dish (or similar size) with olive oil.
- Form dough into a ball, and with oiled hands (the dough is very sticky), spread into baking dish. Cover with plastic wrap.
- Let rise 1-2 hours.
- Poke dimples into dough (deep holes). Brush olive oil on top.
- If you prefer smaller dimples and a fluffier bread, you can let the dough rise for 1 ½ hours, poke the holes, then let it rise another 30 minutes. That's what I did for this bread, if you want to see what focaccia looks like with larger holes, see my Sun-Dried Tomato and Black Olive Focaccia. For that recipe I let it rise for 2 hours, poked the holes, then baked it right away.
- Bake for 25-30 minutes, or until golden brown.
- Use a spatula to lift the bread out. Since you oiled the baking dish, it should come out easily.
- Drizzle olive on top and serve.
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Here's Pamela's pizza mix. If you're vegan and gluten free like me, you're going to want to check it out. It's got a wonderful yeasty flavor.
Roasted Garlic Focaccia
- 2 heads garlic
- Olive oil
- 1 (11.29) bag Pamela's pizza mix
- 1 cup + 2 tablespoons very warm water
- 4 tablespoons olive oil divided + more for drizzling
- 2 teaspoons Italian seasoning
- Preheat oven to 425°.
- Roasted Garlic: slice about ½" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle olive oil on top. Cover the garlic with the aluminum foil. Roast at 425° for 40-45 minutes, or until tender.
- Focaccia: In a food processor or stand mixer with paddle attachment mix pizza mix, warm water, yeast, 2 tablespoons olive oil, and Italian seasoning for 15-30 seconds.
- Squeeze garlic cloves out and add to the mixture. Pulse until mixed.
- Oil a 7 ½" x 9 ½" baking dish (or 8" x 8"). With oiled hands spread dough in baking dish. Cover with plastic wrap. Let rise 1 ½ hours.
- With oiled fingers make dimples in dough (deep holes)*. Brush 2 tablespoons olive oil on top. Let rise another 30 minutes.
- Bake at 425° for 20-25 minutes or until golden brown.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.