*Ingredients
+Focaccia
°1½ cups (375 ml) warm 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
° jalapenos and cheese, cucumber (full plate)
° 1 cup (140 grams) pickled jalapeños peppers (domesticated)
° 1/4 cup (45 grams) grated vegan cheese (I used Daiya)
° 4 garlic cloves, thinly sliced +Optional: vegan Parmesan cheese, to taste
° Sea salt to taste
° Tomatoes, cucumbers 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
*Instructions
In a large bowl or food processor, combine warm water, sugar, yeast, salt and ¾ of the all-purpose flour. Mix until well combined. Knead the dough (by hand or with a stand mixer fitted with a dough hook) until the dough is smooth and elastic (about 10 minutes). Add remaining flour as needed to prevent dough from sticking.
Brush the dough ball with olive oil and place it in a bowl covered with a damp kitchen towel. Let rise until doubled in volume (about 1 hour).Place baking paper on a large baking sheet. Spray parchment paper with oil.
As soon as 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 let rest until doubled in size (about 40 minutes).While the dough is rising, preheat the oven to 230°C and prepare the topping.
When the dough has risen, add the ingredients of your choice. Dig the dough well with your fingers and press the filling into the bread. Drizzle with olive oil and season with fleur de sel.
Bake the focaccia until golden brown, about 25 to 30 minutes.Enjoy !
