Name: Focaccia Pizza
Prep time: 261 min
Cook time: 609 min
Total time: 870 min
Yield: 12 servings
Cuisine: italian
Ingredients: 500 g plain all-purpose flour; 7 g instant yeast; 2 cup water (lukewarm (1.5 cups room temperature, 0.5 cup boiling water)); 2 tsp salt; 1 tsp sugar; 3 tbsp extra virgin olive oil; 1.25 cup tomato passata / tomato sauce; 1 null garlic clove (grated or minced); 1 tsp dried oregano; 2 tsp extra virgin olive oil; null handful fresh basil leaves; null pinch salt (good); 15 null cherry tomatoes (halved); 200 g vegan mozzarella; 2 tbsp basil pesto; 1 tbsp extra virgin olive oil

Instructions

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1

In a large bowl, add the plain all-purpose flour (500 g) and salt (2 tsp). In another bowl, add the lukewarm water (2 cups), instant yeast (7 g) and sugar (1 tsp). Stir until well combined (if using active yeast, look for bubbles).
2

Pour the yeasty water into the flour bowl and stir with a spatula or wooden spoon until well combined (dough should be thick and sticky).
3

Drizzle the top with extra virgin olive oil (1 tbsp), cover with plastic wrap, and refrigerate overnight (10-12 hours). The next day, the dough should have tripled in size.
4

Add [2-3 tbsp extra virgin olive oil] to a 14x10 inch (36x26cm) non-stick oven dish. Transfer dough to the pan, and use oiled fingers to gently stretch it evenly. Cover with cling wrap and second proof for 2-4 hours at room temperature. It should double in size and fill the tray. Preheat oven to 425℉ / 220℃.
5

While focaccia is proofing, make the pizza sauce. In a bowl, combine tomato passata (1.25 cup), garlic clove (1 grated), dried oregano (1 tsp), extra virgin olive oil (2 tsp), and a [good pinch of salt]. Tear in the [handful fresh basil leaves], mix, and let flavors develop.
6

Grate the vegan mozzarella (200 g) using the largest holes of a box grater. (If too soft, freeze for 5-10 minutes before grating).
7

Once focaccia has doubled, dimple the dough all over using oily fingers.
8

Sprinkle the top with [salt], then pour and spread the pizza sauce. Scatter tomatoes halved (15 cherry) and gently press them into the dough. Sprinkle with [salt] and drizzle with extra virgin olive oil (1 tbsp). Let stand for 5-10 minutes.
9

Bake for 15-20 minutes until the dough has risen, sauce is bubbling, and sides are browned.
10

Remove from oven, sprinkle with grated vegan mozzarella (200 g), and bake for 5-8 minutes until melted. Transfer to a cooling rack for 5 minutes. Add dollops of basil pesto (2 tbsp), slice, and enjoy!