Vegan Focaccia Bread

In a large mixing bowl (or stand mixer bowl), mix warm water (1 cup), organic cane sugar (2 tsp), and active dry yeast (1 packet) until combined. Cover with a kitchen towel and let proof for 5-10 minutes. It should look foamy.

While yeast proofs, measure unbleached all purpose flour (620 g) and set aside 1 cup. Also measure sea salt (1 tbsp) and extra virgin olive oil (0.25 cup).

Once yeast is foamy, add the remaining warm water (1 cup), extra virgin olive oil (0.25 cup), sea salt (1 tbsp), and the 1 cup of [unbleached all purpose flour] set aside. Mix on low for 30 seconds.

Add remaining [unbleached all purpose flour] (reserving 0.5 cup) and mix for 2-3 minutes, scraping sides. If dough is too sticky, add the reserved 0.5 cup [unbleached all purpose flour] until incorporated.

Turn dough onto a lightly floured surface. Knead for 5 minutes until it slowly bounces back when pressed. Add more flour (1-2 tsp at a time) if too sticky. Start 5m timer

Lightly oil a large mixing bowl. Place dough in the bowl, turning to coat all sides. Cover with a kitchen towel or plastic proofing bag. Place in a warm, dark place (like an oven with the light on, or a pot of boiling water below) for 1.5-2.5 hours until doubled in size.

While dough rises, grease a 12x17 inch half sheet baking pan liberally with olive oil for a crispy crust.

Once dough has doubled, punch it down to remove air. (If freezing half the dough, do so now using a quarter sheet pan.)

Turn dough onto the prepared pan and gently stretch to fill the pan. If it shrinks, cover with a kitchen towel and let rest for 10 minutes, then continue stretching. Start 10m timer

Tightly wrap the pan in plastic wrap and cover with a towel. Refrigerate for 12-24 hours to develop flavor. Do not remove before 12 hours. Start 720m timer

Remove dough from the fridge and let it come to room temperature for 30 minutes, keeping it covered to prevent drying. Start 30m timer

Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

Mince [1-3 cloves garlic] and mix with extra virgin olive oil (3 tbsp). If desired, mix in chopped fresh herbs now instead of decorating later.

Prepare any desired vegetables for topping: thinly slice [mini bell peppers] and [red pearl onions]. Squeeze liquid from [cherry tomatoes] with a paper towel. Get your [chives], [parsley], [fresh rosemary], [thyme], [green onions], [sliced garlic], [corn], [asparagus], [zucchini], [yellow squash], [broccoli florets], [vegan Parmesan], [vegan pepperoni], [sesame seeds], [pine nuts], [olives], [pesto] ready.

Remove covering from focaccia. Use your fingers to dimple the dough all over, pressing halfway through without making holes.

Brush the dimpled dough evenly with the extra virgin olive oil (3 tbsp)/[garlic] mixture using a pastry brush or your hands.

(Optional) Decorate focaccia now with desired toppings like [chives], [parsley], [red onion] slices, and [bell pepper] slices to create patterns.

Season the top of the focaccia with [flaky salt] or regular [sea salt] and a few grinds of [black pepper].

Bake for 20-25 minutes, or until the top is lightly browned. Use oven light to check without opening the door if possible. Start 25m timer

Remove from oven and cool for 10 minutes before slicing and serving. Warm focaccia is best, but room temperature is also good. Start 10m timer

Store leftover focaccia in an airtight container at room temperature for up to 3 days. It freezes well and can be reheated in a toaster oven for crispiness.