If you’ve been making sourdough for a while and want to start creating new recipes, then this one is for you. It’s sourdough, but a little bit fancy: it’s Vegan Sourdough Focaccia Pizza. And it is so easy to make. You can also use this base recipe to make any focaccia and add whatever toppings you like or just keep it plain. The choice is yours.
After more info on sourdough basics or how to create a starter? See this post here for how to get started.
Sourdough Focaccia Pizza
Ingredients
Focaccia Dough
- 100 g sourdough starter (fed, and at its highest rise, approx 3 hours after being fed)
- 10 g sea salt
- 410 ml water (room temp)
- 500 g bread flour
- 3 tbsp olive oil
Pizza Sauce (blend together)
- 1/2 large tomato
- 3 tbsp tomato paste
- 3 tbsp water
- 1 tbsp Italian herbs
- 1 clove garlic
To Top
- 1/2 large tomato (leftover from above finely sliced)
- 30 g vegan pepperoni
- 50 g vegan cheese (grated)
Instructions
- Mix starter, salt and water in a large bowl. Add the flour and mix until all combined. NOTE: the dough will be stickier than a normal sourdough as it has higher hydration.
- After 30 minutes do one fold by lifting and folding the dough into the centre 8-10 times.
- Drizzle with a little olive oil, rub to coat, then cover and leave to rise at room temperature until doubled. This can take 4 to 18 hours depending on the temperature (with summer often allowing for a full bulk and second rise occurring in one day).
- When ready, pour 1 Tbsp of olive oil into a large baking pan or glass dish (or if you are margin two separate loaves split this between them. One large dish measures around 43x30cm or two smaller around 22x18cm. If using glass make sure to line with a reusable baking sheet or paper). Gently move the dough into the pan, fold it over itself 3-4 times, then turn seam side down. Coat with the remaining olive oil (2 Tbsp).
- Cover loosely and leave to rise for 3-6 hours until puffy and nearly doubled. If timing doesn’t suit, place the dough in the fridge overnight and continue the next day (this will require adding an extra 2 hours to bring the dough back to room temp).
- Once ready, heat the oven to 220c/430f. Then using lightly oiled fingers press your fingers into the dough, dimpling and stretching it to fill the pan. If leaving plain sprinkle with salt, or top with the pizza sauce ingredients above (or whatever you like) and bake for 25-30 minutes until golden and the toppings are cooked.
- Remove from the oven and cool in the pan for 5 minutes before removing and placing got a rack to cool for at least 20 minutes before slicing.
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.Nutrition - Per Serving
Serving: 1slice | Calories: 445kcal | Carbohydrates: 70g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 823mg | Potassium: 281mg | Fiber: 4g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 2mg
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