Vegan Cheesy Focaccia in a Pan

Yesss—cheesy focaccia energy, but make it vegan and pan-friendly 🫒🧀
This one’s fluffy inside, crispy edges, zero kneading drama.

Vegan Cheesy Focaccia (Pan Version)

Pan: 9×13-inch metal or cast-iron pan
Time: mostly hands-off

Ingredients

Dough

• 2¼ tsp (1 packet) instant yeast
• 1¾ cups warm water (about 110°F / 43°C)
• 2 tbsp olive oil (plus more for the pan & topping)
• 1 tbsp sugar or maple syrup
• 2 tsp salt
• 4 cups all-purpose flour

Cheesy Topping

• 1–1½ cups vegan shredded mozzarella
  (or a mix of mozz + cheddar-style vegan cheese)
• 2 tbsp nutritional yeast (for extra “cheese” vibes)
• 2 cloves garlic, minced
• Flaky salt
• Fresh rosemary or thyme (optional)

Instructions

1. Make the dough
   • In a large bowl, mix yeast, warm water, sugar, and olive oil.
   • Stir in salt and flour until a sticky dough forms.
   • Cover and let rise 1 hour, until doubled.
2. Prepare the pan
   • Generously oil the pan (don’t be shy).
   • Transfer dough to pan and gently stretch toward edges.
   • Cover and rest 20–30 minutes.
3. Top it
   • Heat oven to 425°F (220°C).
   • Drizzle dough with olive oil.
   • Press deep dimples with your fingers.
   • Sprinkle garlic, nutritional yeast, vegan cheese, herbs, and flaky salt.
4. Bake
   • Bake 22–26 minutes until golden, bubbly, and crisp at the edges.
5. Finish
   • Optional: drizzle more olive oil or brush with garlic oil.
   • Cool slightly, slice, devour.

Pro tips

• For extra crisp bottom: preheat the pan in the oven, then add dough carefully.
• If vegan cheese doesn’t brown, broil for 1–2 minutes at the end.
• Add olives, sun-dried tomatoes, or caramelized onions if you’re feeling fancy.

Want a no-yeast version, gluten-free tweak, or a stuffed focaccia next?