Crisp Focaccia with Vegan Melted Cheese Recipe

Why You’ll Love This Recipe

I love this recipe because I get several textures in every bite: a crisp golden exterior, a soft and airy center, and a warm layer of melted vegan cheese. Generous olive oil helps me create the characteristic focaccia crust while adding plenty of flavor.

I can also customize the toppings easily. I sometimes add garlic, rosemary, tomatoes, olives, chili flakes, or caramelized onions, depending on what I’m serving alongside it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups bread flour or all-purpose flour
• 2 1/4 teaspoons instant yeast
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 1/2 cups warm water
• 1/4 cup extra-virgin olive oil, plus more for the pan and topping
• 2 cups shredded vegan mozzarella-style cheese
• 2 garlic cloves, finely minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon coarse sea salt
• Fresh rosemary, optional
• Crushed red pepper flakes, optional

Directions

1. I combine the warm water, sugar, and yeast in a large mixing bowl. I let the mixture stand for about 5 minutes.
2. I add the flour, salt, and 2 tablespoons of olive oil. I mix everything together until I have a soft, slightly sticky dough.
3. I knead the dough for about 7–10 minutes, until it becomes smooth and elastic. I keep the dough slightly tacky instead of adding excessive flour.
4. I place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1–1 1/2 hours, or until roughly doubled in size.
5. I generously coat a 9×13-inch metal baking pan with olive oil. I find that plenty of oil underneath the dough helps create a particularly crisp, golden base.
6. I transfer the risen dough to the pan and gently stretch it toward the corners. If it springs back, I let it relax for 10 minutes before stretching it again.
7. I cover the dough and let it rise for another 30–45 minutes, until visibly puffy.
8. I preheat my oven to 450°F (230°C).
9. I drizzle olive oil over the risen dough and press my fingertips deeply into the surface to create the classic focaccia dimples.
10. I sprinkle the minced garlic, Italian seasoning, coarse sea salt, and optional rosemary over the surface.
11. I bake the focaccia for about 15 minutes, until it starts to turn golden and the bottom begins to crisp.
12. I remove the pan briefly from the oven and evenly scatter the vegan mozzarella-style cheese over the focaccia.
13. I return the focaccia to the oven and bake for another 8–12 minutes, until the cheese is melted and the crust is deeply golden.
14. For an even crispier finish, I bake it for another minute or two while watching it carefully to prevent burning.
15. I let the focaccia rest for about 5–10 minutes before removing it from the pan and cutting it into squares.

Servings and Timing

I usually cut this focaccia into 12 squares when I serve it as an appetizer or into 6–8 larger portions for a meal.

• Prep time: 20 minutes
• First rise: 1–1 1/2 hours
• Second rise: 30–45 minutes
• Cook time: 23–27 minutes
• Total time: About 2 hours 30 minutes
• Yield: One 9×13-inch focaccia
• Servings: 6–12

Variations

Vegan Garlic Cheese Focaccia

I combine extra minced garlic with olive oil and drizzle it over the dough before adding my vegan cheese. I finish the baked focaccia with fresh parsley or basil.

Tomato and Vegan Cheese Focaccia

I press halved cherry tomatoes into the dough before baking. I add vegan mozzarella during the final portion of baking and finish everything with fresh basil.

Jalapeño Vegan Cheese Focaccia

I scatter thinly sliced jalapeños over the vegan cheese before returning the focaccia to the oven. I sometimes add crushed red pepper flakes when I want even more heat.

Olive and Rosemary Focaccia

I press sliced olives and fresh rosemary into the dough before baking. I then add a lighter layer of vegan cheese so I can still taste the herbs and olives.

Vegan Cheese and Onion Focaccia

I top the focaccia with thinly sliced or caramelized onions before adding the vegan cheese. I particularly like the contrast between the sweet onions, salty cheese, and crisp crust.

Storage/Reheating

I let leftover focaccia cool completely before storing it. Since this version contains vegan cheese, I place the pieces in an airtight container and refrigerate them for up to 3–4 days.

For longer storage, I wrap individual pieces and place them in a freezer-safe container. I freeze them for up to about 2 months and thaw them in the refrigerator before reheating.

I prefer reheating this focaccia in a 375°F (190°C) oven for about 8–10 minutes. I can also use an air fryer at 350°F (175°C) for approximately 3–5 minutes. I find these methods restore the crisp exterior while remelting the vegan cheese much better than a microwave.

FAQs

How do I make my focaccia extra crispy?

I use a metal baking pan, coat it generously with olive oil, and bake my focaccia at a high temperature. The oil underneath the dough essentially helps fry the bottom as it bakes, giving me a deeply golden and crisp crust.

What vegan cheese melts best on focaccia?

I prefer a vegan mozzarella-style cheese specifically formulated for melting. Different plant-based cheeses melt differently, so I look for one intended for pizza, baking, or other hot dishes.

Why do I add the vegan cheese partway through baking?

I partially bake the focaccia before adding the cheese because I want enough time for the bread to develop a crisp crust without drying out or overcooking the vegan cheese. This method also gives me more control over the final texture.

Can I prepare the focaccia dough overnight?

Yes. I can cover the dough and let it ferment slowly in the refrigerator overnight. I find that this can develop additional flavor. I let the refrigerated dough relax before stretching it into my well-oiled baking pan.

Can I make this focaccia completely dairy-free?

Yes. I use olive oil instead of butter and choose a certified dairy-free vegan cheese. I also check any packaged toppings or seasonings I add when I need the entire recipe to remain strictly dairy-free.

Conclusion

Crisp focaccia with vegan melted cheese is one of my favorite ways to turn traditional-style focaccia into a satisfying dairy-free dish. I love the combination of an olive oil-crisped bottom, airy center, aromatic garlic and herbs, and warm melted vegan cheese. Whether I serve it in small squares as an appetizer or larger pieces alongside soup and salad, I get a flavorful bread that’s easy to customize with my favorite plant-based toppings.

Crisp Focaccia with Vegan Melted Cheese Recipe

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Mini pizzas are easy individual pizzas with crisp golden crusts, tomato sauce, bubbling mozzarella, and customizable toppings. They bake quickly and are perfect for parties, family dinners, lunchboxes, appetizers, or snacks.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–27 minutes
• Yield: 8 mini pizzas, approximately 4–8 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

• 1 pound pizza dough
• 3/4 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 24–30 mini pepperoni slices, optional
• 1/2 cup sliced bell peppers, optional
• 1/2 cup sliced mushrooms, optional
• 1/4 cup sliced black olives, optional
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Fresh basil, optional
• Extra flour for dusting

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Instructions

1. Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.
2. Place the pizza dough on a lightly floured surface and divide it into 8 equal portions.
3. Roll or stretch each portion into a small circle approximately 4–5 inches in diameter, leaving the edges slightly thicker to create a small crust.
4. Arrange the dough rounds on the prepared baking sheet, leaving a little space between each one.
5. Lightly brush the outer edges with olive oil to encourage browning.
6. Spread about 1–2 tablespoons of pizza sauce over each dough round, leaving a small border around the edge.
7. Sprinkle mozzarella and a little Parmesan over each mini pizza.
8. Add pepperoni, bell peppers, mushrooms, olives, or other preferred toppings. Avoid adding excessive toppings so the pizzas cook evenly and do not become soggy.
9. Sprinkle the mini pizzas with Italian seasoning.
10. Bake for 10–12 minutes, until the cheese is melted and bubbling and the crusts are golden brown.
11. Remove from the oven and let cool for 2–3 minutes.
12. Finish with fresh basil if desired and serve warm.

Notes

• Store-bought or homemade pizza dough can be used. Let refrigerated dough sit at room temperature for 20–30 minutes before shaping.
• For mini Margherita pizzas, use tomato sauce, fresh mozzarella, olive oil, and fresh basil.
• For mini pepperoni pizzas, top with mozzarella, mini pepperoni, Parmesan, and Italian seasoning.
• For mini veggie pizzas, use finely chopped bell peppers, mushrooms, onions, olives, and tomatoes.
• For mini BBQ chicken pizzas, replace the tomato sauce with barbecue sauce and add cooked shredded chicken, mozzarella, cheddar, and thinly sliced red onion.
• For mini white pizzas, omit the tomato sauce and use ricotta, mozzarella, Parmesan, garlic, and Italian herbs.
• Use a thin layer of sauce and avoid excessive toppings to prevent soggy crusts. Cook or drain particularly watery vegetables before using.
• For make-ahead preparation, partially bake the plain crusts for a few minutes, cool them, and add toppings shortly before the final bake.
• Store cooled leftover mini pizzas in an airtight container in the refrigerator for 3–4 days.
• Freeze baked and cooled mini pizzas separated with parchment paper in a freezer-safe container for up to 2 months.
• Reheat at 375°F (190°C) for 5–8 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

• Serving Size: 1 mini pizza
• Calories: 285 kcal
• Sugar: 3 g
• Sodium: 620 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 25 mg