Vegan Focaccia Pizza from the Natural Gourmet Cookery School
Made-from-scratch focaccia dough makes one stellar pizza base. Top with your favorites, bake to perfection, and devour.
December 10, 2009
What you need:
- 1 tablespoon dry yeast
- 1 tablespoon brown rice syrup
- 2/3 cup lukewarm filtered water
- 1 cup high-gluten flour
- 1 small potato, mashed
- 1/2 cup warm water
- 4 tablespoons olive oil
- 1 tablespoon salt
- 1 cup semolina flour
- 2 to 3 cups unbleached white flour
- 2 tablespoons chopped fresh herbs
What you do:
- Mix yeast, brown rice syrup, water, and high-gluten flour with a whisk. Cover with plastic wrap and let rise for 20 to 30 minutes.
- Add remaining ingredients to the yeast mixture and mix together with a wooden spoon. Remove from bowl, form dough into a ball, and knead on a floured board for about 10 minutes. Dough should be soft and a little sticky. Place dough in an oiled bowl, cover with plastic wrap and a towel, and place in a warm spot until doubled in size (about 1 hour). Punch down, place dough on cookie sheet, and let rise an additional 15 to 20 minutes.
- Preheat oven to 475 degrees. Place a pizza stone in the oven to heat up. Place pizza dough on stone, brush with olive oil, and add sauce and desired toppings. Bake on middle rack for 20 to 25 minutes.
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