This classic Mint Julep recipe is fragrant and delicious made with bourbon, muddled mint leaves, and simple syrup for the perfect Kentucky Derby drink,
Mint Julep Season!
Tis the season, friends! Spring has sprung here in Minneapolis, and the Kentucky Derby is right around corner, which has us craving a mint julep cocktail. Our take on a mint julep is made with a simple syrup, bourbon, and muddled mint — and it’s oh so easy to make. We’ll walk you through it!
What is a Mint Julep?
A mint julep is a cocktail made primarily of bourbon, with sugar and mint, served over ice. It’s commonly associated with the Kentucky Derby, and is often served at the event as well as viewing parties around the world.
What You Need
Fresh mint leaves
Simple syrup
Bourbon
Ice
Easy Swaps
Honey simple syrup –> granulated sugar simple syrup: we LOVE our honey simple syrup recipe, but if you prefer to make a traditional granulated simple syrup for this mint julep, go right ahead!
Bourbon –> rye whiskey: a traditional mint julep calls for bourbon, which has a sweeter flavor profile than rye whiskey. If you use rye whiskey instead, know that the cocktail will have a more earthy flavor, making it less sweet. You may need to increase the simple sugar used to compensate for this.
How to Make a Mint Julep
This mint julep recipe is as easy as 1-2-3. Especially if you already have a simple syrup on hand. Don’t have simple syrup? Learn how to make one below!
Add mint leaves and simple syrup to a lowball glass and muddle until the mint is fragrant and broken up a bit. If you don’t have a muddler, the back of a wooden spoon works as well. This will help to not only sweeten your mint julep, but to infuse the entire cocktail with flavorful mint.
Add bourbon.
Finally, fill the glass with crushed ice and stir to combine. Feel free to garnish with a mint leaf or two when serving.
How to Make a Simple Syrup
Simple syrup is such an easy thing to make at home. It sounds intimidating, but let me tell you, it’s not! We’ll walk you through it:
Place water and sugar in a saucepan.
Bring to a boil and then turn to low and let simmer for 10 minutes to dissolve the sugar.
Turn heat off and let cool for 10 minutes. Once cool, transfer to an airtight container and chill.
Storage: Store simple syrup in an air-tight container in the fridge for up to 10 days.
Try it!
Honey Simple Syrup
Our go-to honey simple syrup recipe is an excellent all-natural simple syrup and so easy to make. It’s delicious in cocktails, lemonade, and even in some baking recipes!
A rye whiskey would also work, but will give these mint juleps a more earthy flavor that is less sweet
Can I batch-make this cocktail?
To turn this single-serve cocktail into a pitcher, simply use our ingredient multiplier in the recipe card. Follow the recipe as is and then garnish each mint julep cocktail with a mint leaf or two.
Serving Tips
Use fresh mint leaves: The mint should be the star of the show, so make sure you use fresh, flavorful mint leaves.
Make simple syrup: Simple syrup is a 1:1 ratio of sugar and water that can be used to sweeten cocktails. It’s easy to make and can be stored in the fridge for up to a month.
Use a good bourbon: A good bourbon is essential for a great mint julep. I recommend using a bourbon that’s at least 90 proof.
Use crushed ice: Crushed ice helps to cool the drink and add a refreshing texture. It also slightly dilutes the bourbon to make it nice and smooth.
Garnish with mint: A mint sprig is the classic garnish for a mint julep. It adds a touch of freshness and beauty to the drink.
Don’t over-muddle the mint: Over-muddling the mint will release too much of its oils and make the drink bitter.
Serve the mint julep in a julep cup: A julep cup is a traditional glass for serving mint juleps. It has a long stem and a wide opening that helps to cool the drink.
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A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it’s also incredibly tasty and every chocolate lover’s dream!
I like to think of myself as a kind of cake connoisseur, meaning I’ve made and sampled a LOT of kinds of cake of course. From birthdays to holidays to a fun dinner, cake has a place at them all. This Swiss roll cake is going to be your new go-to cake for every occasion. A few of my other recipes that I can’t get enough of are this Easter Cake, this Eclair Cake, and this Better Than Anything Cake!
Swiss Cake Roll
This Swiss roll cake is no average chocolate cake! It’s SO light and fluffy, and incredibly moist. It has to be the perfect texture and thickness so that it can roll into that beautiful spiral without tearing or crumbling. The secret? Sour cream and whipped egg whites! If you have never had a sour cream cake (I’m in love with sour cream pound cake), you are going to fall in love with this one.
What makes a Swiss roll cake so good? Well, for starters, it’s filled with fluffy whipped cream and topped with a silky smooth chocolate ganache. I’m already in love! The other reason to try this cake is it’s absolutely gorgeous. It’s so fun to cut into and to see the swirl of cake and filling. It’s a cake that everyone loves when they see it. You can also decorate the outside in a lot of fun ways to ramp up the wow factor! It’s similar to a jelly roll cake, so if you have ever made one you are already a pro at this!
Ingredients
A Swiss cake roll is easier than you may think. I have definitely watched a lot of baking shows where they had to make this cake, and I feel like they make it look harder than it is just for entertainment! So forget everything you’ve heard about this cake, it’s easier than it sounds and the ingredients are very simple. You make a sour cream chocolate sponge cake, then whipped cream, and a delicious chocolate ganache. You can find the measurements below in the recipe card.
Cake Ingredients
All-Purpose Flour: This is the easiest flour to work with for this recipe.
Dark Cocoa Powder: Dark cocoa powder has a really deep flavor that is perfect in this cake.
Baking Powder: This helps to leaven the cake and keeps it light and fluffy.
Instant Coffee: Coffee helps to deepen the chocolate flavor, and adds a depth of flavor you can’t get without it!
Salt: I add salt to help balance out the sweet flavors.
Eggs: I always use large grade A eggs in my recipes.
Granulated Sugar: Your regular pantry sugar.
Sour Cream: If you have never added sour cream to a cake, you are going to love the flavor it adds! It actually makes the cake moister and richer, and you need a really moist cake for this recipe so it doesn’t crack or crumble.
Butter: Use unsalted butter. You are going to melt the butter, so you don’t have to worry about it being room temperature.
Vanilla Extract: It brings out all of the flavors in the cake.
Filling
Heavy Whipping Cream: I like to use a high fat heavy cream for the best structure and flavor.
Powdered Sugar: This is to sweeten the whipped cream filling while keeping it really smooth.
Vanilla Extract: This is optional, but I love to add a little vanilla flavor because it brings out all of the flavors in the filling. I think it brings the whole Swiss roll cake together.
Ganache
Semi Sweet Chocolate: You can use pretty much any kind of chocolate chips for a simple ganache. I prefer semi sweet since the whipped filling is really sweet. You could use dark chocolate or lighter chocolate if you choose.
Heavy Cream: It is important that you use heavy cream to get the right consistency and shine. It’s traditional on a Swiss roll cake.
Swiss Roll Cake Recipe
I love this Swiss roll cake for so many reasons. It’s better than a layered cake if you ask me, because you get the filling in every bite! It’s not too sweet, and it’s SO moist. I can eat just one slice and feel totally satisfied. If you want tips for making this Swiss roll cake even more special, I share those below in the tip box.
Bake Swiss Roll Cake
Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
Mix Dry: In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
Mix Wet and Dry: In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
Whip Egg Whites: In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
Bake: Spread the Swiss roll cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.
Roll Cake
Cool and Dust: Let the Swiss roll cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
Roll Cake: Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
Unroll: Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.
Whiped Cream Filling
Whip Cream: Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
Add Cream to Cake: Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
Roll Cake: Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
Wrap in Plastic Wrap: Carefully wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or overnight.
Unwrap: When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
Add Ganache to Top: Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.
Make Ganache
Make Ganache: Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. Add ganache to top of Swiss roll cake.
Tips for Making Swiss Roll Cake
This Swiss roll cake is stunning on its own, but I love to take recipes and change them up all the time. You can add extra flavors and designs to make this cake new every time.
About the Pan: You will need a 17inch x12inch pan for this recipe. That is just your standard large cookie sheet, so hopefully you already have one. I don’t like to use the jelly roll pan because it’s just slightly larger than this pan and you won’t really use it for anything else!
Flavor the Whipped Cream: One way to add more fun to this recipe is by flavoring the whipped cream. You can add any zest or juice. You could add pieces of fruit or pretty much any extract you want. I love orange and chocolate together, so sometimes I add some orange juice and zest to the whipped cream. I also love using freeze-dried fruit powders to add flavor and color without adding extra liquid.
Add a Jam: This is another great way to add extra flavor. I personally love apricot jam, homemade strawberry jam, and peach jam. You can spread the jam on the cake before adding the whipped cream.
Decorate the Outside: You can use stencils and dust powdered sugar in designs on the outside. I love using things like edible paint and flowers. You can also make the outside look like a log for a Yule log cake effect. There are so many ways to make this cake stand out!
Storing Leftovers
This Swiss roll cake is so simple to store! Because it is covered in a ganache, it doesn’t dry out as quickly as your average cake with layers. Once you pour the ganache over the top, you will want as little touching the outside as possible or it will pull the ganache off.
In the Refrigerator: If you cut into your cake, make sure to press plastic wrap on the ends so that piece doesn’t dry out. You can also cut the entire log into slices and put a piece of wax paper on either side and stack them on their sides. Store in the refrigerator for up to 4 days.
More Cake Recipes
Being able to bake a cake is a really great skill to have in the kitchen. You can save a lot of money by baking a simple cake with a beautiful design, and it’s a lot of fun! Learning to pipe frosting and make different toppings are always something I try to teach my kids. It’s relaxing and so delicious! Here are a few cake recipes that you can practice decorating that also taste incredible!
Cake
Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.
Let the cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolls up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.
Filling
Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
Carefully wrap the cake with plastic wrap and chill for 2-3 hours, or overnight.
When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.
Ganache
Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Cake, Dessert
Cuisine American
Keyword cake recipe, jelly roll cake, Swiss roll cake, yule log cake
Lemon poppy seed cake is what’s for dessert! This fluffy, lemon poppy seed cake is frosted with an airy whipped cream lemon frosting and candied lemon slices.
Fluffy Lemon Poppy Seed Cake
You haven’t lived until you’ve tried this lemon poppy seed cake! There’s something about the flavor of lemon in a cake that creates a bright and delightful party in your mouth, and the lemon whipped cream frosting is just icing on the cake.
Lemon cake pairs amazingly with poppy seeds, and top it off with our easy homemade candied lemons, and you’ve got yourself an after-dinner treat that you’ll want to serve again and again. You just can’t beat it!
Why you’ll love it!
Perfectly lemon-y: we’re adding lemon zest into the cake batter + lemon juice in the frosting + candied lemon slices for topping this cake. Yum!
So moist & fluffy: this lemon poppy seed cake is never dense and super moist.
Can be made into a layer cake: fancy this cake up by slicing it into 2 layers before frosting. Voila — lemon poppy seed layer cake!
Featured Ingredients
For the lemon poppy seed cake
All-purpose flour
Fresh lemon zest
Poppy seeds
Baking powder
Kosher salt
Coconut oil
Granulated sugar
Vanilla extract
Eggs
Almond milk
For the candied lemons
Sliced lemons
Fresh lemon juice
Granulated sugar
Turbinado sugar
for the Whipped Cream Frosting
Heavy whipping cream
Powdered sugar
Fresh lemon juice
Vanilla extract
How to Make Lemon Poppy Seed Cake
Prepare the cake
Add all of the dry ingredients to a mixing bowl and whisk together until combined.
Next, add the melted coconut oil, sugar, and vanilla extract to a mixing bowl of a stand mixer and beat the ingredients on high until the mixture becomes light in color.
Turn the speed to low and crack one egg at a time into the bowl until just combined. Repeat until all of the eggs have been added.
Slowly pour the almond milk into the wet ingredients..
Then, add the dry ingredients to the wet ingredients and mix.
Transfer the cake batter to the lined baking pan and bake at 350ºF for 45 minutes or until the cake is done.
Prepare candied lemons
Add the water, lemon juice, and sugar to a large skillet, and bring to a gentle boil.
Place the lemon slices in the skillet and lower the heat to simmer. Allow the lemon slices to simmer for 15 minutes, gently flipping the lemons once.
Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.
Prepare whipped cream frosting
Pour the heavy cream, powdered sugar, lemon juice, and vanilla extract into a chilled bowl.
Whip the whipped cream on low speed until peaks form.
Frost cake & enjoy!
When the cake is completely cool, line a cake stand with parchment paper and transfer the cooled cake to the cake stand.
Transfer the frosting to the top of the cake and frost the cake entirely using a frosting knife.
Top the cake with candied lemon, leftover lemon zest, and poppy seeds. Enjoy!
Don’t skip the whipped cream frosting: We’re serious! The whipped cream frosting is easy to make, and mimics the texture of whipped cream with a flavor hint of lemon. The perfect pairing for this lemon poppy seed cake.
Don’t substitute the all-purpose flour: The all-purpose flour should not be substituted for any other variety of flour as it’s crucial to this cake’s fluffiness.
If you want to make a layer cake: Go for it! Slice the cake in half lengthwise and frost the bottom layer cake before stacking the top on and frosting the remainder.
FAQs
What do poppy seeds add to a cake?
The poppy seeds add amazing texture to this cake, and give it its signature look.
Why do people bake with poppy seeds?
Poppy seeds add great texture, nutty flavor and a classic look when paired with lemon for a lemon poppy seed baked good.
Can I substitute the poppy seeds in this lemon poppy seed cake?
Feel free to substitute the poppy seeds 1:1 for chia seeds, or completely eliminate them if you’re looking to avoid poppy seeds for any reason.
Storage
Store this lemon poppy seed cake in an airtight container in a cool, dark place for up to 3 days.
Can I free this lemon poppy seed cake? We suggest freezing before frosting. Let the cake cool completely and then tightly wrap it with a piece of tin foil. Freeze for up to 3 months.
Preheat the oven to 350ºF and line the bottom of a 9-inch round cake pan or a spring form pan with parchment paper.
Prepare cake: Add all of the dry ingredients to a mixing bowl and whisk together until combined. Set aside for later.
Next, add the melted coconut oil, sugar, and vanilla extract to a mixing bowl of a standing mixer and beat the ingredients on high until the mixture becomes light in color.
Turn the speed to low and crack one egg at a time into the bowl until just combined. Repeat until all of the eggs have been added to the bowl.
Slowly pour the almond milk into the wet ingredients and let it mix until combined.
Next, slowly add the dry ingredients to the wet ingredients until all of the dry ingredients are incorporated. Be sure not to over-mix the batter.
Transfer the cake batter to the lined baking pan and bake for 45 minutes or until the cake is done.
Prepare candied lemons: While the cake is baking, prepare the candied lemons. Add the water, lemon juice, and sugar to a large skillet. Bring to a gentle boil. Place the lemon slices in the skillet and lower the heat to simmer. Allow the lemon slices to simmer for 15 minutes, gently flipping the lemons once.
Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.
Let the cake rest for 10 minutes before carefully removing the cake from the pan and let it cool completely before frosting.
Prepare whipped cream frosting: While the cake is cooling, prepare the whipped cream frosting. Pour the heavy cream, powdered sugar, lemon juice, and vanilla extract into a chilled bowl. Whip the whipped cream on low speed until peaks form. Be sure to scrape the sides of the bowl down a few times. The frosting is done when the frosting is smooth, creamy, and forms stiff peaks.
Frost cake: When the cake is completely cool, line a cake stand with parchment paper and transfer the cooled cake to the cake stand. Transfer the frosting to the top of the cake and frost the cake entirely using a frosting knife.
Top the cake with candied lemon, leftover lemon zest, and poppy seeds.
Tips & Notes
If you don’t have poppy seeds, you can substitute chia seeds.
You can use any type of non-dairy milk instead of almond milk.
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As if focaccia bread wasn’t good enough, now you can level it up with your favorite pizza toppings! Focaccia pizza is cheesy and flavorful, all on top of the most soft and dreamy crust!
If you’re looking for a new way to enjoy pizza, try using focaccia bread as the base! It is SO amazing! The bread is soft and fluffy, but with a crispy crust that packs a punch of flavor. It’s perfect for all of your favorite toppings and sure to leave your family wanting more!
Not only does focaccia pizza taste amazing, but it’s also super easy to throw together. Focaccia dough requires fewer ingredients and doesn’t require as much time to rise. Plus, you can make the dough in advance and freeze it to use later! So if you’re in the mood for a delicious and easy-to-make pizza, try using focaccia bread as the base. Your taste buds will thank you! The flavor and soft, pillowy texture is out of this world.
Ingredients Needed
Focaccia bread can be topped with all kinds of toppings. Anything from classic tomato sauce and mozzarella (this is what I made!) to creative combinations like feta crumbles, figs, and a drizzle of balsamic vinaigrette. So why settle for plain old pizza when you can indulge in the flavorful goodness of focaccia? Trust me, once you get a bite of the soft and fluffy crust, you won’t want pizza any other way! Note: all measurements can be found in the recipe card at the end of the post.
Focaccia Bread
Warm Water: Activates the yeast and helps the flour to absorb all the flavor and moisture it needs.
Active Dry Yeast: The yeast that brings the dough to life! Without it, we wouldn’t have that fluffy, perfect texture that makes focaccia bread so irresistible.
Granulated Sugar: Just a pinch of sugar makes everything nice, especially for the yeast. It gives the yeast something to feed on and helps it grow, giving the focaccia its perfect rise.
Extra-Virgin Olive Oil: Gives focaccia its signature crispy crust, and also keeps it moist and flavorful.
Salt: Just a couple of tablespoons to keep your bread from tasting bland.
All-Purpose Flour: Gives focaccia its structure.
Italian Seasoning: When life gives you basil, oregano, and thyme, make Italian seasoning! This blend of herbs adds a delicious flavor to the dough, making it taste like it was made in the heart of Italy.
Shredded Mozzarella Cheese: Shred your own for best results! I used low-moisture mozzarella cheese.
Fresh Mozzarella Rounds: To add extra cheesy goodness to the focaccia pizza.
Parmesan Cheese: Again, if you want the best possible flavor, grate your own parmesan!
Salt and Pepper: Add to taste.
Basil Leaves: For garnish. They add amazing aromatics and give the pizza a pop of extra flavor.
How to Make Focaccia Pizza
Making homemade focaccia pizza is a lot easier than you’d think! It takes a little bit of patience and effort, but the end result is a delicious and satisfying labor of love that’s sure to impress. It’s hard to go back to normal pizza dough once you’ve tried making pizza on soft, chewy goodness.
For the Focaccia:
Activate Yeast: In a small bowl mix warm water, yeast, and sugar. Then let sit until the yeast becomes foamy, about 5 minutes
Flour Mixture: In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.
Add More Flour as Needed: Begin mixing and stir in additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)
Develop Gluten: Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten
Add to Bowl: Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.
Proof: Let the dough sit until it has doubled in size, about an hour.
Shape: Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.
Let Dough Rest: Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
Shape Again: Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.
Preheat Oven: Preheat oven to 375 degrees Fahrenheit.
Preparing Your Pizza:
Add Pizza Sauce: At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.
Layer With Toppings: In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, onions, etc. Now is the time to put them on.
Bake: Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.
Enjoy and Serve: Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the focaccia pizza to cool for a few minutes.
Tips and Variations
You probably have a pretty good idea of the kind of pizza you want to make, but just in case you want to switch things up, here are a few extra ideas! I have also included a few tips on how to make the best focaccia bread possible. Focaccia pizza is so delicious, I know you’re going to love it as much as I do!
Activate Yeast With Warm Water: Make sure to use warm water to activate the yeast. The water should be around 110-115 degrees Fahrenheit (43-46°C) to help activate the yeast and make sure it rises properly.
Be Generous With Olive Oil: Don’t skimp on the olive oil. Focaccia bread is known for its crispy and flavorful crust, which is achieved by generously coating the dough with olive oil before baking.
Different Toppings: To keep this recipe simple I only made a cheese pizza, but you can add any number of toppings you would like! For proteins, try pepperoni, Italian sausage, bacon crumbles or grilled chicken! You really can’t go wrong with the veggies you add. Try adding chopped bell peppers, mushrooms, olives, spinach, arugula, corn, you name it!
Store leftovers in the fridge in an airtight container for 4-5 days. It will have the best flavor 1-2 days after making it. To reheat your focaccia pizza, you can either pop it in the microwave or in the oven for about 5 minutes at 350 degrees Fahrenheit.
More Delicious Pizza Recipes
Here are a few more great pizza recipes to try that I know the whole family will love! They’re extremely easy to whip up and will leave your stomachs happy. You can never go wrong with pizza! For me, it’s one of the best comfort foods out there.
Focaccia
In a small bowl mix warm water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes
In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.
Begin mixing and add additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)
Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten
Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.
Let the dough sit until it has doubled in size, about an hour.
Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.
Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.
Preheat oven to 375 degrees fahrenheit.
Pizza
At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.
In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, olives, ect. Now is the time to put them on.
Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.
Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the pizza to cool for a few minutes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Finding excellent vegan food used to be much more complicated.
Although vegan food has entered the mainstream over the last decade, finding vegan food still poses a challenge for many—and good vegan cheese is top of the list.
Many companies provide vegan cheese, but finding the right option takes time and money.
Thankfully, I’ve tried nearly every vegan cheese available and assembled my top picks for the best vegan cheese for pizza in this comprehensive guide.
Best Vegan Cheese for Making Pizza
From Daiya Mozzarella Style Shreds to Follow Your Heart Vegan Gourmet Shreds, I’ve covered all your cheesy needs.
This delicious product was designed to be meltable and fulfills its intended goal.
Miyoko has stripped this cheese of everything that might hinder its ability to melt fully—a problem that most vegans have with the vast majority of vegan cheeses.
Additionally, this cashew-based cheese is made with sustainable practices and whole foods like plant milk, sunflower oil, and mushroom extracts. It’s packed with vitamins and minerals.
Most importantly, it’s so good that you’ll want to drink it straight from the bottle.
Miyoko’s liquid vegan mozzarella is affordable, so share this with your vegan-doubting friends!
This vegan cheese alternative provides a tasty and textural experience without using dairy, gluten, soy, or nuts.
Its ingredients include tapioca starch, coconut oil, and pea protein isolate, so you can count on a smooth and delectable taste that perfectly complements fresh, organic tomatoes.
Regarding taste and texture, Daiya Mozzarella Style Shreds deliver the same stretchy goodness of traditional mozzarella but without any animal products or allergens.
The shreds melt quickly, making them ideal for topping pizzas and adding to pasta or casseroles.
The flavor is slightly sweet yet savory with hints of umami throughout—like real mozzarella.
They are by far the most versatile product on this list, with a nutty, creamy flavor profile that complements nearly anything.
I’ve used my Moochoo cheese on pizzas and soups, salads, and sandwiches. They’re incredibly versatile and offer an unparalleled, robust flavor profile.
Moochoo products are slightly more challenging to find than others on this list, so you’ll have to purchase them online—but it’s well worth the wait!
Violife Just Like Mozzarella Shreds
I adore Violife foods—I place an order with them nearly every week.
This company not only provides high-quality vegan products but also offers diet recommendations and recipes to help guide you on your vegan journey!
The Just Like Mozzarella Shreds are firm and delicious, and they contain coconut oil and potato and corn protein for added buttery goodness.
They melt seamlessly into your pizza, delivering a gooey, delectable taste that is to die for!
Best of all, Violife products cater to those on a diet, and these cheese shreds have fewer calories than most.
Parmela Creamery Plant-Based Mozzarella
Parmela Creamery is a pioneer in the plant-based cheese industry, and its dedication to creating delicious, high-quality vegan cheese is evident in every bite.
Unlike many other vegan cheeses on the market, Parmela Creamery’s mozzarella shreds are made from fresh cashews, which give them a rich, nutty flavor and a creamy texture that’s sure to please any cheese lover.
What sets Parmela Creamery’s vegan cheese apart is its unique aging and culturing process.
By mimicking the traditional aging process used in dairy-based cheese, Parmela Creamery is able to create vegan cheese that is more complex, nuanced, and flavorful than most other plant-based cheeses.
If you’re looking for a high-quality, vegan-friendly cheese that’s bursting with flavor and texture, look no further than Parmela Creamery’s Plant-Based Mozzarella. You can order it online or find it at select Whole Foods locations. With Parmela Creamery’s commitment to quality and flavor, you won’t be disappointed.
Follow Your Heart Vegan Gourmet Shreds
Follow Your Heart has been making excellent, sustainable, vegan foods since 1970—and the companies Follow Your Heart Vegan Gourmet Shreds are unbeatable.
This cheese is made with non-GMO ingredients and is free of common allergens, including dairy, gluten, soy, and nuts, making it an excellent choice for sensitive palates and allergy-prone individuals.
I love the unique, nutty flavor of this product. It has additional ingredients like sea salt and cane sugar to enhance the natural flavor but complements other tastes well too.
I prefer this product on vegetable pizzas since the salty, nutty flavor brings out the earthy tones in zucchini, mushrooms, and onions.
Best of all, this product is kid-approved—mine love it!
Miyoko’s Creamery Organic Cashew Milk Mozzarella
As I mentioned, Miyoko’s Creamery is my all-time favorite.
I love their products, the customer service is excellent, and their vegan cheeses are affordable and delicious.
Vegan cheese is far healthier and more sustainable than cheese made from milk—but it can be hard to find.
I assembled this guide to help you locate the best vegan cheeses for your pizza recipes. Let me know what you think, and share these cheeses with your friends—you never know, you might convert someone!
