Sustainably Vegan | Easy focaccia pizza !! 🍕 #cookingfromscratch #zerowastekitchen @SustainablyVegan | Uploaded August 2024 | Updated October 2024, 13 hours ago.
Focaccia pizza
Day 07 of 100 Days From Scratch Recipes: Focaccia Pizza
Ingredients:
For the dough:
515g Bread flour
480g warm water
7g yeast
10g salt
5g Italian seasoning
Toppings:
5-6 shallots, lightly fried
½ red bell pepper
½ yellow squash
½ courgette
Handful of olives
Handful of fresh basil leaves & rocket
1 Cup Tomato sauce
Add water and yeast to a mixing bowl, and stir. Add the rest of the ingredients and mix into a shaggy dough. Drizzle over a little olive oil, cover and rest for 30 minutes. Perform one set of stretch and folds. Cover and allow to rise for 30 minutes. Perform one more set of stretch and folds, cover and allow to rise for 30 minutes. Line a baking tray with parchment paper, and drizzle generously with olive oil. Using both hands pull the dough from underneath its middle, upwards, and allow it to coil underneath itself in the baking tray. Drizzle with a little more oil, cover and allow to rise for 1 hour. In the meantime preheat your oven to 425f / 220c.
Prepare the toppings. When the dough has risen, oil your hands and create dimples in the dough. Add the tomato sauce, and all of your toppings. Sprinkle over some salt and a little olive oil. Bake in the oven for 30-35 minutes. Remove from the oven and allow to cool. Sprinkle over some fresh basil, and rocket. Slice into chunks and serve.
This is a great recipe for picnics, bbqs or any gathering!
Follow for day 08!
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #focaccia #easybreadrecipes
Focaccia pizza
Day 07 of 100 Days From Scratch Recipes: Focaccia Pizza
Ingredients:
For the dough:
515g Bread flour
480g warm water
7g yeast
10g salt
5g Italian seasoning
Toppings:
5-6 shallots, lightly fried
½ red bell pepper
½ yellow squash
½ courgette
Handful of olives
Handful of fresh basil leaves & rocket
1 Cup Tomato sauce
Add water and yeast to a mixing bowl, and stir. Add the rest of the ingredients and mix into a shaggy dough. Drizzle over a little olive oil, cover and rest for 30 minutes. Perform one set of stretch and folds. Cover and allow to rise for 30 minutes. Perform one more set of stretch and folds, cover and allow to rise for 30 minutes. Line a baking tray with parchment paper, and drizzle generously with olive oil. Using both hands pull the dough from underneath its middle, upwards, and allow it to coil underneath itself in the baking tray. Drizzle with a little more oil, cover and allow to rise for 1 hour. In the meantime preheat your oven to 425f / 220c.
Prepare the toppings. When the dough has risen, oil your hands and create dimples in the dough. Add the tomato sauce, and all of your toppings. Sprinkle over some salt and a little olive oil. Bake in the oven for 30-35 minutes. Remove from the oven and allow to cool. Sprinkle over some fresh basil, and rocket. Slice into chunks and serve.
This is a great recipe for picnics, bbqs or any gathering!
Follow for day 08!
#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #focaccia #easybreadrecipes
