100% Whole Grain Tomato Basil Focaccia. Vegan Recipe

You know, we have been cooking for like 4 and then 6 people in the last month. So there is this adjustment period now, where I am trying to get back to cooking for 2. There is so much leftover food. :)

Ok, finally I got around to baking bread which does not fall in the category of everyday Sandwich loaf. :) I made a Sandwich loaves twice a week last month, since Dad took a liking to them. I decided to eliminate processed flours from today’s bread. This focaccia is 100% stone ground organic whole grain Wheat and Spelt focaccia. Topped with juicy Cherry tomatoes and basil! Use fresh Basil for best results.
Knead up the dough, dimple it, add olive oil and toppings and done. One airy soft bread.

Another delicious Focaccia – this Quinoa Olive Focaccia with Za’atar
For more Vegan yeast Breads, see here.
Glutenfree Zucchini Focaccia here and Focaccia style Pizza crust here.

Before I forget, thank you Buzzfeed for featuring my Chickpea Millet Chard Bake in How to eat more Veggies for breakfast round up. (of course, there are loads of eggs in the round up, but quite a few vegan and easily vegan options too!)
And also the Dal Hummus Pizza in Ways to eat Hummus all day long 😉
Here is a random fact about me. I actually do not eat hummus much, like maybe once in a few months. hmm, I wonder why. Maybe because there is always a other beany options available if I am eating Indian food. 
Another random fact, I do not like deadlines. If there is a date or a time fixed for anything, like finishing up some recipe posts before a date, or hosting a large party, I get too antsy and my brain shuts down. All the creative energy goes on a vacation. No wonder I cannot plan an e-book. That will put a somewhat deadline and no recipes will come out of my head. hmmph.

In other news, what I would like to try next.. Kale-nola! Kale in granola. 
And a wonderful guide to Fresh herbs and how to use them by Dreena.

Proof the yeast with maple syrup, molasses and yeast.

Knead into a soft dough.

Let it rise for 1.5 hours until doubled.

Punch down and press into the bread pan. Let rise for 20 minutes. Then poke holes into the dough.

Top with Olive oil, tomatoes, sea salt and basil.

Let rise for 20 minutes.
Bake in pre-heated 350 degrees F.

Cool, slice and serve with olive oil, hummus or favorite dips.

100% Whole Grain Tomato Basil Focaccia
Allergen Information: Free of Dairy, egg, corn, soy, nut.

Makes 1 9 by 5 inch, 1.5 inch thick Focaccia bread
1/2 cup water
2 teaspoons maple syrup
1 teaspoon molasses
1.5 teaspoons active yeast

1/2 cup spelt flour
3/4 cup whole wheat flour
1/2 teaspoon fine sea salt
1-2 tablespoons Extra virgin Olive oil

1-2 Tablespoons Extra virgin Olive oil
sliced cherry tomatoes
finely chopped fresh basil or dried basil

In a bowl, add warm water, yeast, maple syrup and molasses. Mix and let the yeast activate and and get frothy for 10 minutes.
Add the rest of the ingredients and knead for 5-6 minutes. 
Add a tablespoon or so more water or flour, if needed to make a soft to touch dough. 
Spray water on top, cover the bowl with a damp towel and Let the dough rise for 2 hours or until doubled.
Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan.
Spray water on top and let the dough rise for 15 minutes in a warm place. 
Dimple the dough using fingers, Push all the way through the dough.
Pour olive oil on the dimples. Top with fresh or dried basil and sea salt. then top with sliced cherry tomatoes. 
Let rise for another 20-30 minutes or until doubled.
Bake in preheated 350 degrees F for 25 minutes. 
Or for a crisp crust, preheat the oven to 450 degrees F, then reduce temperature to 400 F and bake 20 minutes.
Cool, slice and serve with olive oil. Serve as a side with pasta Or slice horizontally and make a Basil, Lettuce, Tomato, Balsamic grilled Tofu Sandwich.

This bread is being shared at Slightly Indulgent Tuesdays, Rickis wellness weekends.

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  1. says

    This looks great Richa. I love that you didn’t use any white flour, and it doesn’t look like the texture is compromised at all.
    There’s something so satisfying about baking with yeast I find!

  2. says

    this bread looks so light and moist! i love the tomatoes on top, it makes the bread look so summery and beautiful.

    ps- i hardly ever eat hummus either! i don’t know why. maybe it’s because i don’t like the storebought stuff and never get around to making my own(i never seem to have tahini on hand!).

        • Jodie says

          Oops. I didn’t think my comment went through as I received a “You’re posting comments too quickly. Slow down”. Sorry about the double comments :)

  3. says

    Love the little dimples in there ;-). Focaccia is one of my favorite breads not only because it’s delicious, but it’s easy-peasy to put together.

  4. says

    Superdeliciousness…focaccia must go on the weekend menu!
    The only good thing about deadlines is that suddenly it seems easier to do all those other little projects that I’ve been avoiding. I think that’s how “spring cleaning” got invented. I’d much rather wash the windows and vacuum then do my taxes in April. 😉
    Thanks for the recipe! Cheers!

  5. Jodie says

    I never have tahini on hand either. Cashew butter works great! Your focaccia looks wonderful. I’m going to convert your recipe to use my wild yeast and give it a try :)

  6. shawn says

    I was just wondering if you could use 100% stone ground whole wheat flour instead of the other two flours and if so would that change any of the ratios. Also what would be the ratios say if you wanted to use a 8×8 baking pan, just so you could make more of the bread?


    • says

      Hi Shawn,
      If you use all whole wheat flour, the bread will be quite dense. Spelt is a lighter whole grain flour it helps the bread be slightly more airy and not taste too wheaty. If you are fine with the dense breads, then use all whole wheat flour. Keep the dough on the soft and slightly sticky side and let it rise until it almost doubles before baking.

      for an 8 by 8 or 9 by 9 inch pan, just double the recipe. Add less flour to begin with and add more untik you get a good soft dough.

  7. Quynh-Anh says

    Hi Richa. I would like to make this bread but was wondering, if i doubled the recipe and placed it in an 8 by 8 inch pan, how long would you suggest I bake it for? Many thanks in advance.

      • Quynh-Anh says

        Excellent. Thank-you so much for that super speedy reply. Will be making it tonight!

        Warm regards from here down under (Melbourne, Australia)

        P.S. I absolutely love your cookbook. In fact, it has born my love for Indian foods that have not only been veganised but also simplified.

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