When we travel with kids to Italy one of the parts they really love about all our trips is the food. There’s no doubting that Italian food is great for kids (and adults). We have made this vegan Sicilian tomato focaccia as the perfect after school snack for the children when they come home from school. Not only is it packed full of delicious herbs and juicy tomatoes, it will transport you all to the warmth of southern Italy with every bite.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Table of Contents
What is this vegan Sicilian tomato focaccia recipe?
This is a soft and chewy Italian-style bread topped with juicy roasted vine tomatoes, garlic and fragrant Sicilian herbs. It’s completely vegan and makes an ideal appetiser, side, or snack — especially when served with a dish of olive oil and balsamic vinegar.
What does it taste like?
This focaccia is full of flavour — the dough is springy and light with a crisp, golden crust. The slow-roasted tomatoes burst with sweetness, balanced by the earthy, piney aroma of rosemary and oregano, and hints of mellow garlic throughout.
Why you’ll love this vegan Sicilian tomato focaccia recipe
- No knead mixer needed – just your hands
- Bursting with authentic Mediterranean flavour
- Perfect as a sharing starter, light lunch or picnic food
- Makes your kitchen smell like an Italian bakery
- Great for meal prep – stays soft for days
Key ingredients
- Tomatoes on the vine – Roasted on top for natural sweetness and juiciness
- Olive oil – Adds richness and flavour throughout the dough
- Sicilian herbs – Oregano and rosemary for signature aroma and depth
Ingredients
Serves 8–10 (makes one tray of focaccia)
- 550g plain or white bread flour
- 300g tomatoes on the vine, halved
- 15g dried yeast
- 60g olive oil (plus extra for greasing and drizzling)
- 10g rock salt
- 1 tsp sugar
- 325ml tepid water
- 1 tbsp Sicilian oregano
- 1 tbsp Sicilian rosemary
- 2 garlic cloves, finely sliced
What to do to make our vegan Sicilian tomato focaccia
- In a large mixing bowl, add the flour.
- Pour in the tepid water, sugar and yeast. Stir until a sticky dough forms.
- Add salt and olive oil. Knead with your hands until the dough is smooth and springy.
- Shape into a ball and place in the centre of the bowl. Cover with a tea towel and leave to rise for 1½–2 hours until doubled in size.
- Grease a rectangular or square baking tin with olive oil. Transfer the dough to the tin and press it gently to fill the base.
- Cover again and leave to rise a second time for about 1 hour.
- Preheat the oven to 190°C (fan). Use your fingertips to make small dimples all over the surface of the dough.
- Press in the halved tomatoes, cut-side up, followed by the garlic slices. Sprinkle with rosemary, oregano, and a final drizzle of olive oil.
- Bake for 40 minutes until golden and crisp on top.
- Allow to cool slightly, slice, and serve.
Variations
- Add olives or capers – Scatter black olives or capers over the dough before baking for a briny twist
- Try sun-dried tomatoes – For a richer, chewier texture and deeper tomato flavour
- Chilli oil drizzle – Add heat with a spicy oil drizzle after baking
- Top with caramelised onion – Adds a subtle sweetness and depth of flavour
Serving suggestions for vegan Sicilian tomato focaccia
- Dip slices into olive oil and balsamic vinegar
- Serve alongside soups, salads or pasta dishes
- Use it as the base for an open sandwich with vegan mozzarella and basil
- Enjoy cold as part of a packed lunch or picnic
Recipe success tips
- Use tepid water – This helps activate the yeast without killing it
- Don’t skip the second rise – It improves texture and helps the focaccia bake evenly
- Be generous with olive oil – It gives flavour and helps form that signature golden crust
- Use ripe tomatoes – For the best flavour when roasted
Frequently asked questions for our vegan Sicilian tomato focaccia
Can I use cherry tomatoes?
Yes! Halved cherry tomatoes work well and look beautiful too.
Can I make this gluten-free?
Try using a strong gluten-free bread flour blend, but results may vary.
How should I store leftover focaccia?
Store in an airtight container at room temperature for up to 3 days, or freeze slices for up to 1 month.
Do I need a stand mixer?
No – this recipe is made easily by hand with a simple kneading process.
Nutritional information (per slice, based on 10 servings, approx.)
- Calories: 245 kcal
- Carbohydrates: 34g
- Sugars: 2g
- Fat: 9g
- Saturated fat: 1.2g
- Protein: 5g
- Fibre: 2g
- Sodium: 320mg
Find our recipe card for vegan Sicilian tomato focaccia
Vegan Sicilian tomato focaccia
Ingredients
Method
- Put the flour in a large mixing bowl.
- Add the water, sugar and yeast and stir until it forms a sticky dough.
- Add the salt and the olive oil and with your hands knead in to a firm dough which is springy.
- Form the dough into a ball shape and place in the centre of the bowl.
- Cover the bowl with a tea towel and set to one side to rise for one and a half to two hours. The dough should have doubled in size.
- Take a square or rectangle pan and gently drizzle with olive oil.
- Add the dough to the pan, gently flattening with your hands until it covers the bottom of the pan.
- Cover the pan with a tea towel and allow to rise for a second time for around an hour.
- Use your fingers to create impressions into the dough.
- Cover the dough with tomatoes – cut side up.
- Press the garlic slices into the dough and sprinkle with the oregano and rosemary.
- Bake in the oven at 190 C for 40 minutes.
- Cut into slices and enjoy! We love it dipped in to olive oil but it works on its own as the perfect snack or pre dinner treat too. It is also great picnic food.
Really loved this, thank you for sharing!