Pizza Focaccia (Vegan) (Edit recipe)

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Focaccia is a fantastic choice for a homemade pizza base, offering a crispy crust and a soft, fluffy interior. Pile on your favorite toppings, and you’ve got a slice to remember. My favorite combination features pepperoni, gooey mozzarella, earthy mushrooms, and sweet red onions. Making it vegan is super easy with so many plant-based ingredients to choose from. This pizza focaccia strikes the perfect balance between chewy, crispy, tender, and savory and is perfectly customizable by adding your favorite toppings.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 12

Ingredients

Focaccia

5 cups Bread Flour
600 ml Water, (105F to 115F)
3.5 tsp Quick Rise Yeast
1.5 tsp Salt
2.5 Tbsp Olive Oil, (plus extra for drizzling)

Toppings

.75 cups Pizza Sauce, (I used 1/2 to 3/4 cup sauce)
25 pieces Pepperoni, (Use your favorite plant-based brand)
1.25 cups Vegan Shredded Mozzarella
.5 whole Red Onion, (as much or as little as you want)
5 whole Baby Bella Mushrooms, (as much or as little as you want)
.5 tsp Salt, (adjust for taste)
.5 tsp Garlic Powder, (adjust for taste)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 about the proofing bag) or cover the bowl and set the bowl aside to proof for 20 minutes.
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. (See note below about the folding process.) Keep a bowl of water nearby, wet fingers help 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 9×13 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. 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 your 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.

Notes

***I place my dough in a proofing bag (a large turkey roasting bag I get at the grocery store) 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.

***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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	18 g
Carbohydrates:	84 g
Protein:	16 g
Cholesterol:	20 g
Sodium:	660 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.