Classic Vegan Breakfast (schiacciata) Recipe

Activate yeast

In a small bowl combine warm water (should feel like bath temperature, about 105–110°F / 40–43°C), warm plant milk, sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. If mixture does not foam, the yeast may be inactive; start with fresh yeast.

Mix dry ingredients

In a large mixing bowl whisk together the flour and salt until evenly distributed.

Combine and knead

Make a well in the flour. Pour the foamy yeast mixture and 2 tablespoons olive oil into the well. Using a wooden spoon or your hand, mix until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth, slightly tacky but elastic. Alternatively, knead 4–5 minutes in a stand mixer with dough hook on medium speed.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 45–60 minutes depending on room temperature.

Shape

Gently deflate the risen dough and transfer to an oiled baking sheet (13x9 inch or similar) or a sheet lined with parchment. Using your fingertips, press and stretch the dough into an even 10x14-inch rectangle or an oval about 1/2 inch thick. If dough resists, let rest 10 minutes then continue stretching.

Prepare topping

Scatter the chopped rosemary evenly over the stretched dough. Distribute optional red onion slices and halved cherry tomatoes as desired. Drizzle 1 tablespoon olive oil across the top.

Dimple the dough

Using your fingertips, press shallow dimples all over the surface of the dough (about 1/2 inch apart). This creates the traditional schiacciata texture and helps hold oil and toppings.

Final rest

Cover loosely and let rest 20–30 minutes so dough puffs slightly and toppings settle.

Bake

Preheat oven to 430°F (220°C) while dough rests. When ready, brush the top with remaining 1 tablespoon olive oil, sprinkle the coarse sea salt evenly over the surface. Bake on the middle rack for 15–20 minutes until the schiacciata is golden brown and crisp at edges.

Finish and serve

Remove from oven and immediately brush with vegan butter or an additional light drizzle of olive oil if desired. Let cool 5 minutes, slice into squares or wedges and serve warm or at room temperature as a classic vegan breakfast bread, alone or with jam, hummus or plant-based cheese.