ITALIAN FOCACCIA
What else can I ask for? Vegan cheese, tomato, olives and fresh herbs, this is italian food at its best. I'll be honest with you, I still dream about it.
Servings: 5 servings | Calories: 525kcal | Author: Andrea Aronica
Ingredients
500ml warm water
600g durum wheat flour
200g all-purpose flour
2 tsp salt
1 tsp sugar
20g fresh yeast
40ml olive oil
3 medium tomatoes
100g vegan cheese
A pinch of paprika, herbs, salt and pepper
Method
Mix in a big bowl flours and salt;
Mix in a small bowl warm water, yeast and sugar;
Pour it into flour mixture and stir until uniform, then pour 20ml of olive oil;
Tip onto a floured surface. Knead until smooth for 15 mins;
Place the dough in a lightly floured bowl and cover for 2h*;
Divide the dough into 5 balls;
On a floured surface flatten dough balls and stretch them out;
Place them on a baking tray with parchment paper;
Add tomato slices and let the dough rise for 1 hour;
Make a sauce with 20 ml of olive oil and herbs**. Spread it on top of the dough and sprinkle with paprika and vegan cheese;
Heat oven to 180°C, bake for 30 mins.
Notes
* The longer the better. 2 hours are just the minimum amount of time.
** Any herb is fine, your choice.
Nutrition
