This simple, rustic focaccia has two additional options: jalapeños and cheese (vegetarian) or tomatoes, herbs and garlic.
Flatbreads like focaccia are perfect for starters! They use simple ingredients and tools, don’t require a lot of active cooking time, and are highly customizable, and it’s easy to know when it’s done right.
Spread your choice of toppings (without the olive oil and sea salt) on the surface of the dough. Then put the top layer on the dough, digging it in quickly and carefully with all your fingers (as if you were a very passionate but very bad pianist). Coat the surface with a generous drizzle of olive oil and a sprinkle of sea salt before baking until golden brown.
Ingredients
+focaccia
°1½ cups (375 ml) lukewarm water
°1 c. (15 ml) sugar
°1 c. 1 tablespoon (15 ml) active dry yeast
°1 c. 1/2 teaspoon (5 ml) salt
°4 ½ cups (540 grams) all-purpose flour
°Olive oil as needed
°Jalapeno and Cheese Cucumber (full plate)
°1 cup (140 grams) pickled jalapeno peppers (tamed)
°1/4 cup (45 grams) grated vegan cheese (I used Daiya)
°4 garlic cloves, cutting to thin slices
+Optional: vegan Parmesan cheese, to taste
°Sea salt to taste
°Tomato Cucumber and Herbs (1 full plate)
°1 cup (160 grams) cherry or grape tomatoes, halved
°Fresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
°Sea salt to taste
*Directions
In a large bowl or stand mixer, combine the warm water, sugar, yeast, salt, and ¾ of the all-purpose flour. Mix until combined. Knead (by hand or with a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), adding the remaining flour as needed to keep the dough from sticking.
Brushing dough ball with olive oil also place in bowl covered with damp kitchen towel. Let rise until doubled in volume (about 1 hour).
Place parchment paper on a large baking sheet. Drizzle parchment paper with oil.
Once the dough has doubled in volume, degas it. Roll out the dough and stretch it to fit the baking sheet. Cover lightly with plastic wrap and leave until doubled in size (about 40 minutes).
While the dough is rising, preheat the oven to 450°F (230°C) and prepare the topping.
Time dough has risen, add your choice of toppings. Use your fingers to dig in the dough well, and press the filling onto the bread. Drizzle with olive oil and season with fleur de sel.
Bake the focaccia until golden brown, about 25 to 30 minutes.
Enjoy !