This classic French Bread recipe will have you making crusty, bakery-style loaves right at home! My easy recipe is a great one for beginners, but seasoned bakers will love it too.

Two slices of French bread cut from loaf on board - 1

French bread is light and fluffy in the middle, with a chewy, crusty exterior. And it’s not the same as a baguette! Baguettes have a crispier crust, and they have that classic baguette shape—French bread is a proper loaf that you can make sandwiches out of. This vegan French bread recipe is simple as can be and, much like my No Knead Bread , it’s a recipe anyone can make. Nothing beats homemade bread!

Why It’s Worth It to Make Your Own French Bread

Sure, you could go to the bakery and pick up a loaf. But my recipe is even better!

  • Makes two loaves . Because if you’re going to take the time to make your own bread, you want it to be worth it! You can freeze the extra loaf or be the best friend ever and give away the second loaf.
  • Easy to make . This French bread recipe isn’t complicated to make—it’s made with yeast , not fussy sourdough, and it doesn’t require specialised ingredients or equipment. (My Olive Bread is super easy too!)
  • The freshest bread . Seriously, it doesn’t get any fresher than this! And fresh bread is the most delicious bread.
Overhead view of ingredients for French bread recipe - 2

Notes on Ingredients

You don’t need all that much to make this French bread recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Warm water – It should be about 110°F, or lukewarm if you don’t have a thermometer.
  • Sugar
  • Instant yeast – Learn more: Is Yeast Vegan?
  • Olive oil
  • All-purpose flour – Or bread flour, which has higher protein and will give you a chewier bread.
  • Kosher salt

How to Make This French Bread Recipe

As promised, this recipe is easy as far as homemade breads go. Let’s get started!

Overhead view of yeast mixture in mixing bowl - 3

Activate the yeast.

  • Activate the yeast . Whisk the water, sugar, and yeast in a mixing bowl and let sit for 5 minutes, or until foamy.
  • Make the dough . Add the remaining ingredients to the yeast mixture. Use a dough hook to mix on low speed; if you don’t have a stand mixer, mix with a wooden spoon until a shaggy dough forms.
  • Knead . Knead on medium speed or on a lightly floured surface by hand for 8 to 10 minutes, or until the dough is elastic and smooth.
Overhead view of bread dough in bowl before rising - 4

Form into a ball.

  • Rise . Shape the dough into a ball and set it in a large bowl that’s lightly coated in oil. Cover and let the dough rise for 60 to 90 minutes, or until it doubles in size.
  • Shape the loaves . Gently deflate the dough by lightly punching down, then divide it into two equal portions. Shape each portion into a log and pinch the seams and ends.
Overhead view of unbaked French bread loaves on pan - 5

Shape, rise again, then score.

  • Rise again . Set the loaves seam-side-down on a parchment-lined baking sheet. Loosely cover and let the loaves rise for 30 to 40 minutes, or until about doubled in size. Near the end of the rising time, start preheating the oven to 425ºF and set an empty baking dish on the bottom rack.
  • Bake . Score the loaves and place them in the oven. Pour a cup of hot water into the pan below and close the oven door. Bake for 25 to 30 minutes, or until the loaves reach 200ºF on an instant-read thermometer.
  • Cool . Let the loaves cool on a wire rack for at least 20 minutes before slicing and serving.

My Best Tips for Baking Your Own Bread

Follow these additional pointers and you’ll be well on your way to enjoying the perfect loaf of French bread!

  • Make sure your yeast works . If it’s been sitting in your pantry for a while, it may be past its prime. You’ll know this if it doesn’t foam in the first step of the recipe. (Learn more: How to Test Yeast to See if it’s Still Good .)
  • Watch the dough, not the clock . Your best indicator of when the dough is done rising is to look at its appearance, rather than just setting a timer and going by that. The temperature in your kitchen can affect how long it takes the dough to rise, so it could be ready sooner or take a little longer.
  • Don’t cut into it right away . Freshly baked bread is tempting, but it’s still “baking” inside even after you take it out of the oven. If you cut into it too soon, the center is likely to be gummy.
Overhead view of whole French bread loaf in basket - 6

How to Use Your French Bread

I bet you have plenty of ideas! When I’ve got a loaf of this homemade French bread on hand, the first thing I do with it is slather a slice with Vegan Butter or Strawberry Jam . This loaf is also excellent for making sandwiches, like my Vegan BLT Sandwich .

If it starts to go stale, don’t despair! Fresh bread doesn’t last a week or two like store-bought bread does, which is how you know it’s legit. Use those stale slices to make Vegan French Toast .

Proper Storage

  • Room temperature : Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
  • Freezer : You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.
Sliced loaf of French bread on wooden board - 7

More Homemade Bread Recipes

  • Gluten-Free Dinner Rolls
  • Vegan Japanese Milk Bread
  • Gluten-Free Sandwich Bread
  • Gluten-Free Focaccia

Ingredients

  • 1 ¾ cups warm water , about 110°F – 350 g
  • 1 tablespoon sugar , 13 g
  • 2 ½ teaspoons instant yeast , 1 packet – about 7 g
  • 3 tablespoons olive oil , 45 mL
  • 4 ½ cups all-purpose or bread flour , 558 g
  • 2 teaspoons kosher salt , 8 g

Instructions

  • In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. (If you’re sure your instant yeast is fresh, you can skip this step—proofing is optional but helpful.)
  • Add the olive oil, flour, and salt to the yeast mixture. Mix with a dough hook on low speed (or stir with a sturdy spoon) until a shaggy dough forms. Knead on medium speed (or by hand on a lightly floured surface) for 8–10 minutes, until the dough is smooth and elastic.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
  • Punch down the dough and divide it in half. On a lightly floured surface, shape each half into a tight log about 12–14 inches (30–36 cm) long. Pinch the seams and ends to seal.
  • Place the loaves seam side down on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes, or until puffy but not over-proofed—they should roughly double in size.
  • Preheat the oven to 425°F (220°C). Place an empty baking dish or metal pan on the bottom rack to create steam later.
  • Use a sharp knife or lame to score each loaf with 3–4 diagonal slashes. Quickly place the loaves in the oven and pour 1 cup of hot water into the pan on the bottom rack to generate steam. Close the oven door immediately. Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C).
  • Transfer the loaves to a wire rack and let cool for at least 20 minutes before slicing.

Notes

  • Room temperature : Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
  • Freezer : You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.
Whole French bread loaf in basket - 8

French Bread

Ingredients

  • 1 ¾ cups warm water about 110°F – 350 g
  • 1 tablespoon sugar 13 g
  • 2 ½ teaspoons instant yeast 1 packet – about 7 g
  • 3 tablespoons olive oil 45 mL
  • 4 ½ cups all-purpose or bread flour 558 g
  • 2 teaspoons kosher salt 8 g

Instructions

  • In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. (If you’re sure your instant yeast is fresh, you can skip this step—proofing is optional but helpful.)
  • Add the olive oil, flour, and salt to the yeast mixture. Mix with a dough hook on low speed (or stir with a sturdy spoon) until a shaggy dough forms. Knead on medium speed (or by hand on a lightly floured surface) for 8–10 minutes, until the dough is smooth and elastic.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
  • Punch down the dough and divide it in half. On a lightly floured surface, shape each half into a tight log about 12–14 inches (30–36 cm) long. Pinch the seams and ends to seal.
  • Place the loaves seam side down on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes, or until puffy but not over-proofed—they should roughly double in size.
  • Preheat the oven to 425°F (220°C). Place an empty baking dish or metal pan on the bottom rack to create steam later.
  • Use a sharp knife or lame to score each loaf with 3–4 diagonal slashes. Quickly place the loaves in the oven and pour 1 cup of hot water into the pan on the bottom rack to generate steam. Close the oven door immediately. Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 200°F (93°C).
  • Transfer the loaves to a wire rack and let cool for at least 20 minutes before slicing.

Notes

  • Room temperature : Let the bread cool completely, then store it in a breadbox or paper bag (a plastic bag works too, but the crust will be softer). It’ll last 4 to 5 days at room temperature.
  • Freezer : You can freeze this French bread in a freezer bag for up to 3 months. Thaw at room temperature before serving. If you want to use a slice at a time, slice the bread before freezing it.

Nutrition

French Bread https://jessicainthekitchen.com/french-bread-recipe/ September 5, 2025

This vegan French Bread Pizza recipe is cheesy, easy, and that thick, toasty bread base puts regular crust to shame. I’ve got two fun topping options (basil and salami or jalapeño and olive), or come up with your own!

Two vegan French bread pizzas on wire rack with fresh basil - 9

If you grew up eating frozen French bread pizzas, you probably have some warm and fuzzy memories of that ultra-crisp crust, the tender bread underneath the zesty tomato sauce, the gooey cheese—and, of course, the independence you felt being able to microwave your own meal. This vegan version of French bread pizza captures all the good vibes, in a more elevated (and plant-based!) way. Starting with your own Homemade French Bread would make it extra awesome, but store-bought is just fine too!

Why This French Bread Pizza Is Even Better Than You Remember

This recipe is a treat! Here’s why you’re going to love it.

  • Quick and easy . Okay, not “heat in the microwave” easy like those frozen pizzas, but it’s still pretty darn easy! French bread pizza is perfect for weeknight dinners or spontaneous snacking since there’s no dough to knead.
  • Customisable toppings . You do NOT need to use my suggestions—you can go with the classic frozen French bread pizza options like plain cheese or (vegan) pepperoni, or come up with your own!
  • That crispy, golden crust . If you’re a bread lover, you will appreciate the fabulous bready goodness of this French bread pizza. The crust is golden and crisp and satisfying.
Overhead view of ingredients for French bread pizza - 10

Notes on Ingredients

Here are the ingredients you’ll need to make your own vegan French bread pizza. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Base:

  • French bread – You can use store-bought or homemade; cut it in half lengthwise.
  • Olive oil
  • Pizza or marinara sauce – Use my Homemade Marinara Sauce or store-bought.

Vegan Mozzarella, Basil & Vegan Salami Option:

  • Vegan mozzarella – Any brand you like will work!
  • Vegan salami – If you can’t find salami, pepperoni is a good substitute. Or you can try my vegan salami recipe!
  • Fresh basil leaves

Jalapeño & Black Olive Option:

  • Vegan mozzarella
  • Jalapeño – Use as much or as little as you want. You can scrape out the seeds and ribs to tame some of the heat.
  • Black olives – Save yourself some time and buy the kind that are already sliced!

Optional Garnishes:

  • Crushed red pepper flakes
  • Olive oil
  • Fresh basil

How to Make French Bread Pizza

Let’s get started! Here’s what you’ll need to do.

Overhead view of two toasted French bread loaf halves - 11

Toast the bread.

  • Prepare the bread. Set the bread on a parchment lined baking sheet. If you’d like, you can brush the top with olive oil and bake at 425ºF for 4 to 5 minutes to toast it for a crispier crust.
  • Top it . Spread the sauce over the bread, then add the remaining cheese and toppings.
  • Bake . Place the pizzas in a 425ºF oven and bake until the edges are crisp and the cheese is melted.
  • Serve . Cool slightly, then slice and add additional toppings before serving.
Fresh basil leaves scattered over vegan French bread pizza topped with salami - 12

Tips and Variation Ideas

I’ve got a few more pointers for perfect French bread pizza!

  • Use stale bread. You don’t want it to be rock hard, of course, but if it’s a little bit stale, this recipe can be a great way to give your day-old French bread a second life!
  • Go light on the sauce . If you use too much, the bread will get soggy. A thin layer is just fine!
  • Try other sauces . Basil Pesto makes a fantastic base for pizza, or use cashew cream for an Alfredo-like sauce.
  • And switch up the toppings . Try pineapple and Tofu Bacon for a Hawaiian-style vegan pizza, crumble plant-based Italian sausage on top, or come up with your own ideas!

Serving Suggestions

Pair your French bread pizzas with a simple, light salad like my Easy Vegan Caesar Salad to make it a meal.

Overhead view of 2 vegan French bread pizzas on wire rack - 13

How to Store and Reheat Leftovers

  • Refrigerator : Leftover vegan French bread pizza can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them in foil.
  • Freezer : You can freeze these pizzas before or after baking. Wrap each pizza tightly in plastic wrap or foil and store them in a freezer bag. You can reheat them directly from frozen.
  • To reheat : Bake at 425°F until hot and crispy, or warm in the microwave (which is less ideal, but sometimes that’s your only option!).

More Vegan Pizza Recipes

  • Birria Pizza
  • Vegan Pizza
  • English Muffin Pizza
  • Alfredo Sauce Pizza

Ingredients

For the Base:

  • 1 large loaf French bread , cut in half lengthwise – about 400 g
  • 2 tablespoons olive oil , 30 mL
  • 1 ½ cups pizza or marinara sauce , 360 mL

Topping 1 – Vegan Mozzarella, Basil & Vegan Salami:

  • 1 cup shredded vegan mozzarella , 100 g
  • 6-8 slices vegan salami , 50 g
  • Small handful fresh basil leaves , torn if large – 5 – 6 leaves

Topping 2 – Jalapeño & Black Olives:

  • 1 cup shredded vegan mozzarella , 100 g
  • 1 jalapeño , thinly sliced – about 15 g
  • ¼ cup sliced black olives , 40 g

Optional Garnishes:

  • Crushed red pepper flakes
  • Drizzle of olive oil
  • Fresh basil for serving

Instructions

  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  • Slice the French bread in half lengthwise. If the loaf is especially thick, you may also slice it horizontally to reduce bulk. Place the bread halves cut side up on the prepared baking sheet.
  • Brush each bread half with olive oil and bake for 4–5 minutes until lightly golden. This helps create a barrier to prevent sogginess once topped.
  • Spread a generous layer of pizza or marinara sauce over each bread half.
  • Use one topping set for each bread half, or mix and match as desired:
  • Vegan Mozzarella, Basil & Vegan Salami : Sprinkle half of the shredded vegan mozzarella over one half of the bread. Arrange the vegan salami slices evenly, and top with torn basil leaves.
  • Jalapeño & Black Olives : Sprinkle the remaining vegan mozzarella on the other half. Add the jalapeño slices and black olives evenly across the surface.
  • Bake for 10–12 minutes, or until the cheese is melted and bubbling and the edges of the bread are crisp.
  • Let the pizzas cool slightly before slicing into portions. Garnish with optional crushed red pepper flakes, a drizzle of olive oil, and fresh basil, if desired.

Notes

  • Refrigerator : Leftover vegan French bread pizza can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them in foil.
  • Freezer : You can freeze these pizzas before or after baking. Wrap each pizza tightly in plastic wrap or foil and store them in a freezer bag. You can reheat them directly from frozen.
  • To reheat : Bake at 425°F until hot and crispy, or warm in the microwave (which is less ideal, but sometimes that’s your only option!).
  • Nutritional data is calculated with sauce and cheese, but without toppings, as the numbers will change depending on the toppings you choose.