Perfect Focaccia Rossa
For when you want something a bit breadier than pizza but with all the same flavor!
Equipment
- 1 9" x 9" non-stick baking pan (cast iron or Dutch oven pans are ok too)
Ingredients
- 3 cups all purpose flour (360 grams)
- 2 tsp sea salt
- 1 tsp organic cane sugar
- 1 tsp instant yeast
- 1/4 cup extra virgin olive oil (54 grams)
- 1 tsp Italian seasoning
- 1 cup marinara sauce
- 5 cherry tomatoes
- 1/4 cup vegan ricotta (optional)
- 3 basil leaves
Instructions
- To a very large bowl, add all your dry ingredients: flour, yeast, sugar, and salt. Then, add 2 tbsp of olive oil, followed by 9 fluid ounces (1 cup + 2 tablespoons) of warm (90 to 115° F) water. Using a wooden spoon, give it a good stir until all your dry ingredients are fully incorporated (you should not see any dry bits of flour). The dough will be very wet and scraggly. Cover and let it sit for 15 minutes at room temperature (preferably in the 76 to 79° F range).
- After 15 minutes have passed, fold your dough by holding the bowl with one hand and using the other hand (wet your fingers!!) to pull the edge of the dough up and into the center. Then, rotate the bowl a few inches and repeat the folding motion. You should end up folding the dough into the center about 10 to 12 times once you've rotated your bowl the full 360°. Then, using both hands, gently pull the dough up and flip it before settling it back into the bowl. Cover and let sit for another 15 minutes, before repeating the exact same folds and flip 3 more times.By the time you reach your final (4th) folds and flip, your dough should be relatively smooth, formed, and even bubbly. Cover the dough and let it sit at room temperature for another hour (until it has doubled in size).
- After your dough has proofed for about an hour, add remaining olive oil to an already well-greased baking pan, making sure the oil evenly covers the bottom of your pan. Gently transfer the dough from the bowl to the baking pan. Then, using wet hands, use your fingers to gently lift and flip the dough into the pan so that both sides are now coated with a little olive oil. Cover and let it sit at room temperature for another hour (until the dough is super poofy).
- At around 30 minutes into your third and final proof, preheat your oven to 475° F so it's ready for you when it's time to bake. When your dough has finished its final proof, insert your fingers using a quick and darting motion to create dimples throughout (about 1.5 inches apart). Drizzle with a little more olive oil and sprinkle with sea salt. Bake in the preheated oven for about 10 minutes.
- At 10 minutes, your focaccia should already be pretty crisp. Remove from oven and quickly add your marinara sauce evenly over the top. You do not want to add too much, as doing so will impede the focaccia from cooking fully (you don't want raw focaccia!). Add cherry tomatoes, pressing them in so they don't get dislodged. Sprinkle with dried Italian seasoning. Place focaccia back in oven and bake for another 10 minutes.
- After 10 minutes, remove the focaccia from the oven. Gently remove the focaccia from its pan using a large spatula and place the bread on a wire rack or pizza rack. Place it back in the oven and bake for an additional 5 to 7 minutes, until the sides are golden brown. Remove from the oven and top with more extra virgin olive oil, fresh basil, and vegan cheese (optional) before serving.
Nutrition
Calories: 245kcalCarbohydrates: 27gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 601mgPotassium: 122mgFiber: 2gSugar: 1gVitamin A: 132IUVitamin C: 3mgCalcium: 12mgIron: 2mg
Tried this recipe?Let us know how it was!