Vegan Vegetable Focaccia
This incredibly simple and yet incredibly tasty recipe is made with only SIX basic ingredients, and allows you to be as creative as possible with your toppings!
3 and a half to 4 cups of flour
1 package of instant yeast
1 tsp salt
1 1/2 cups of dairy free milk
1/4 cup maple syrup (or agave or cane sugar)
1/4 cup of olive oil
Whatever vegetables/toppings you want to add (for example, olives, peppers and rosemary)
Recipe (adapted from Make it Dairy Free):
In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup (or substitute).
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball with the dough.
Grease the same bowl mixed in and place the dough ball back into the bowl. (If you are oil free or don't have any available, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out.)
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until it has doubled in size.
When ready, add 2 tablespoons of olive oil to to a 10×15 baking tray. Spread and stretch the dough to fill the tray.
Dampen a towel and cover the dough on the tray. Let it sit until doubled in size, approximately 35-45 minutes.
Once doubled, add another 2 tablespoons of oil over the top.
Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
Add any flavours on top – garlic, cherry tomatoes, fresh or dried herbs like rosemary of thyme, or leave plain. (You could also at this point add sauce and/or toppings and make it a healthy homemade pizza!)
Bake at 400° for 20 – 25 minutes or until the bread is golden brown on top.
Eat as a sandwich with other toppings, cut into pieces to be used for dipping sauces or just eat on its own for that healthy goodness!