No Knead Pizza Focaccia

Tip the white bread flour (400 g) and plain flour (100 g) into a large mixing bowl. Add the instant yeast (2 tsp) to one side and the salt (2 tsp) to the other, then mix well to combine, ensuring the salt does not directly touch the yeast.

Create a well in the center of the flour mixture and pour in the warm water (550 ml). Mix with a fork, then with your hand, until all the flour is combined into a wet, shaggy dough. Cover the bowl with a tea towel and let it rest for minutes (20) to relax the gluten. Start 20m timer

Wet your hands, then scoop and stretch the dough upwards, folding it over the top to cover. Rotate the bowl 90 degrees and repeat this stretch and fold three more times. Cover with a tea towel and let rest for minutes (30). Repeat this stretch and fold process twice more, resting for minutes (30) after each set. After the final rest, the dough should be smooth and doubled in size. Start 30m timer

Line a high-sided baking tray with baking paper and generously drizzle with [extra-virgin olive oil]. Pour the dough onto the tray and let it rest for another minutes (30) to relax the gluten. Once rested, drizzle a couple of tbsp of [extra-virgin olive oil] over the dough and use your fingertips to create dimples across the surface. Preheat the oven to 220°C (425°F). Start 30m timer

Spread the dough with a generous layer of [tomato passata] and sprinkle with your favorite [vegan mozzarella]. Transfer the tray to the preheated oven and bake for minutes (20), or until the focaccia is fluffy and bubbly. Remove from the oven, let it cool slightly, then top with [fresh basil] and a sprinkle of [sea salt] before serving. Start 20m timer