Pizza Focaccia (Vegan)
A soft, crispy, airy focaccia that becomes the base for your favorite pizza toppings. A delicious, fun and completely plant-based twist on pizza.
Ingredients
Focaccia
- 600 grams / 5 cups bread flour
- 600 mls water - 105F to 115F
- 10 grams / 3½ tsp rapid rise yeast
- 6 grams / 1½ tsp salt
- 2½ tbsp olive oil + extra for drizzling
Toppings
- ½ to ¾ cup pizza sauce
- plant based pepperoni - as much or as little as you want
- 1¼ cup plant based mozzarella cheese - 1 cup over the sauce and ¼ to sprinkle over the top before baking
- red onion -as much or as little as you want
- mushrooms - fresh or jar - I used about 4 fresh mushrooms.
- salt - sprinkle over the top
- garlic powder - sprinkle over the top
Instructions
Focaccia
- To a medium to large bowl, add the flour, yeast, and salt. Whisk to combine. Combine the water and olive oil - making sure the temperature is between 105F and 115F. Add the liquid to the dry ingredients. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.Place the bowl in a "proofing bag" ***see note below in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes. ***I place my dough in a proofing bag and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough.
- ***Please see note below in the notes section for a more detailed description of the proofing/folding process.So the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st of eight folds. Keep a bowl of water nearby, wet fingers helps keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20 minute proofing session.The dough has proofed for the 2nd 20 minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds. Return the bowl back to the proofing bag and return the bag back to the oven. This process of 20 minutes of proofing and 8 folds will be repeated 3 more times. After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
- Generously oil a 9x13 pan. Once the last 20 minutes of proofing is done, pour the dough into the pan and gently spread it out - trying not to lose any bubbles you have created. Place the pan in the proofing bag, place the bag in the oven - again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
- Once done proofing, remove the dough from the oven and its proofing bag. Preheat the oven to 425F.Drizzle the dough with a generous amount of olive oil and sprinkle with salt. Spread the pizza sauce over the top of the dough. Sprinkle 1 cup of cheese over the top of the sauce. Using your fingers, "dimple" the dough creating bubbles and pockets. Place the pepperoni, mushrooms and red onion over the top of the cheese. Sprinkle the reserved ¼ cup of cheese and a dash of garlic powder over the top of the pizza. Bake the focaccia pizza for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. Transfer the bread to a cooling rack. It is best served warm.
- Store the focaccia in an airtight container in the refrigerator.
- Folding tutorial
Notes
***When it comes to proofing, I use what I call a "proofing " bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put whatever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.
***The "Folding" process - think of your bowl of dough as a clock. Starting at 12 o'clock, lift the dough up and lay it over the top of the dough moving from the 12 o'clock position to the 6 o'clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o'clock position and lay it over the top of the dough moving toward the 6 o'clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.
quick timeline -
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds - this should end the 1st hour of proofing
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes - this ends the 2nd hour of proofing ( next step is to place the dough in the prepared pan)
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.