The Best Matcha Focaccia Recipe (2 Ways: Sweet or Savory!)
If you’re looking to try something unique in the kitchen, my vegan matcha focaccia is a must. This vibrant green matcha bread is soft, airy, and slightly chewy, with the subtle earthy flavor of matcha shining through every bite. What makes this bread especially fun is its versatility- you can make a fully savory focaccia, a fully sweet matcha focaccia, or even divide a single pan half savory and half sweet to enjoy both flavor experiences in one bake.
The Sweet Side
The sweet half is topped with sugar and melted vegan white chocolate, creating lightly caramelized, indulgent pockets of sweetness. The combination of earthy matcha and sweet toppings is subtle yet decadent, making this version of matcha focaccia bread a fun treat for breakfast, brunch, or an afternoon snack.
The Savory Side
The savory side is topped with flaky sea salt and a drizzle of extra virgin olive oil, delivering a rich, earthy, and slightly salty flavor. You can really taste the quality of the olive oil, and the texture makes it perfect to use as matcha sandwich bread. It pairs beautifully with cheeses, roasted vegetables, or even just a simple drizzle of more olive oil.
Simple Ingredients, Big Flavor
This matcha recipe is simple but impressive, featuring ingredients like all-purpose flour, matcha powder, kosher salt, yeast, sugar, water, and extra virgin olive oil. The same matcha-infused dough is used for both flavors, so every slice carries that delicate green tea flavor. Dividing the focaccia into sweet and savory halves allows you to experience contrasting tastes and textures in a single loaf.
Whether you’re slicing the savory focaccia for sandwiches or indulging in the sweet matcha focaccia straight from the pan, this bread is both versatile and delicious. Its airy texture, rich olive oil flavor on the savory side, and caramelized sweetness on the sweet side make it a unique, eye-catching bread perfect for sharing or enjoying all to yourself.
Check Out My Other Bread Recipes!
- Easy Roasted Garlic & Rosemary Vegan Focaccia
- The Best Gluten-Free Vegan Pumpkin Bread
- The Best Gluten-Free Vegan Banana Bread
- The Best Vegan Garlic Bread
- Easy Homemade Vegan French Bread
- Vegan Cinnamon Raisin Swirl Bread
- How to Make Perfect Vegan Naan Bread
- The Best and Easiest Vegan Cornbread
- 4-Ingredient Easy Homemade Bread for Begginers
If you make this matcha focaccia, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!
The Best Matcha Focaccia Recipe (2 Ways: Sweet or Savory!)
Equipment
- Cooking thermometer
Ingredients
- 1 tbsp organic cane sugar
- One pack (7 g / 1/4 oz) active dry yeast or 2 1/4 teaspoons if using jarred yeast
- 1 cup + 1 tbsp water, warmed to 110°F (43°C), IMPORTANT!
- 2 1/2 cups all-purpose flour
- 1 tbsp + 2 tsp matcha powder
- 1 tsp kosher salt
- 3/4 cup extra virgin olive oil, divided (1/2 cup for dough, 1/4 cup for topping, additional for greasing)
Savory:
- Flakey sea salt
Sweet:
- 2 tbsp organic cane sugar
- 1/2 cup vegan white chocolate, melted
Instructions
- Heat the water to 110°F (43°C), using a thermometer for accuracy. In a stand mixer bowl, combine the sugar, yeast, and warm water, and give a gentle stir to ensure nothing is stuck to the bottom. Let the mixture rest for 10 minutes- it should become frothy and bubbly. If it doesn’t, discard and start over, as the yeast may be inactive or the water temperature was off. No stand mixer? A large mixing bowl works perfectly too.
- While the yeast is resting, whisk together the flour, matcha powder, and salt in another bowl until evenly combined. Tip: If your matcha is clumpy, sift it first.
- Add ½ cup of the olive oil and all of the flour mixture to the yeast mixture. Knead with the dough hook on the lowest speed, stopping occasionally to scrape down the sides and bottom of the bowl. Once incorporated, continue kneading for 2 minutes. Mixing by hand? Use a rubber spatula and stir until combined, then fold for 2 minutes.
- Lightly grease a large mixing bowl with about 1 tablespoon of olive oil. Transfer the dough to the bowl and toss gently to coat it with oil. Smooth a piece of plastic wrap directly over the dough, then wrap the top of the bowl as well. Set in a warm, dark place to rise until doubled in size, about 1 hour (longer if your kitchen is cool).
- Choose your pan: for classic thickness, use a 13×9 inch pan; for a thicker focaccia, use a 9×9 inch pan. Generously grease the bottom and sides of the pan with olive oil. Transfer the dough and gently press it evenly from corner to corner, handling as little as possible to preserve air bubbles. Cover loosely with plastic wrap and let it rise for 30 minutes.
- Preheat the oven to 425°F (220°C). Coat your fingers lightly with olive oil and press gentle dimples all over the dough. Drizzle evenly with the remaining ¼ cup olive oil. For the savory version, sprinkle flaky sea salt to taste. For the sweet version, sprinkle sugar evenly. Want half savory, half sweet? Do both!
- Place the pan on the middle oven rack and bake for 16–22 minutes, adjusting for pan size (less time for a larger pan, more for a smaller pan). Rotate halfway through baking. The focaccia is done when it’s a light-medium golden brown and sounds hollow when tapped in the center.
- Allow to cool slightly. For the savory side, drizzle extra olive oil if desired. For the sweet side, melt the white chocolate in 20-second increments in the microwave until smooth, then drizzle over the focaccia with a small spoon in any pattern you like.
- Cut the focaccia into your desired squares and enjoy immediately, or within a couple of hours for the best texture and flavor!
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