Vegan Garden Focaccia Bread

YouTube video

Vegan Garden Focaccia

Jill Dalton
I have always loved a good focaccia bread but they have way to much oil for my taste. I created this gluten-free vegan Garden Focaccia Bread to bring back the lovely flavors in a healthier plant-based alternative and the vegetables make it into a tasty work of art!
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Bread
Cuisine American
Servings 8
Calories 199 kcal


Bread batter




Bread Batter

  • Preheat oven to 400°F
  • Add all bread batter ingredients to a blender and blend until smooth.
  • Pour onto a parchment lined baking tray.
  • Smooth the surface.
  • Bake for 5 minutes.


  • Add the sunflower seeds to a blender and blend until it turns into a powder.
  • Add remaining sauce ingredients and blend until smooth.
  • Pour over the partially baked crust.


  • Sprinkle the minced garlic over the entire surface.
  • Arrange toppings into a garden scene gently pressing the veggies into the sauce.
  • Bake for 25 minutes.


For the toppings, you can choose whatever veggies you would like to make your beautiful garden scene. These are just the ones I used.


Calories: 199kcalCarbohydrates: 31gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 175mgPotassium: 376mgFiber: 5gSugar: 1gVitamin A: 230IUVitamin C: 15mgCalcium: 62mgIron: 2mg

14 thoughts on “Vegan Garden Focaccia Bread”

  1. Jill, this bread looks amazing, and I do have to eat gf (Celiac), but sadly I’m very allergic to quinoa. I’m not allergic to other grains or seeds. Can you think of something I could substitute for the quinoa? Thank you so much ??? Tanya

    1. Tanya, have you tried making pizza crust with red lentils. It works similarly to quinoa and May work as a swap in this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *