Looks like pizza?- Our creation of focaccia

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Pizza is crazy delicious, just as diverse shows our next dish. Not far from the pizza and yet different in taste and form, the foccacia. We at food for flexitarians would like to introduce you to the vegetarian option. Where by omitting meat, no compromises in taste have to be made and still a great dish is created. Also the small step to the vegan variant is quite simple and tastes just as heavenly. Food for flexitarians would like to inspire you and lets you occupy the focaccia as you like. Let's get to work on the dough.

Ingredients

Foccacia:

• 500g flour

• 200g lukewarm water

• 1 tsp salt

• 1TL sugar

• 5EL olive oil

• 1/2 yeast cube

Topping:

• 250g mushrooms

• 250g mozzarella

• 1 bottle of tomato sauce

• Some fresh basil

• Some fresh oregano

Instructions

First we dissolve the yeast in the warm water in a bowl (this will make the yeast start to "work" and your foccacia dough will rise properly later). Then we put the flour in another bowl and add the salt, sugar and olive oil. Next, we add the water with the dissolved yeast to the flour and knead everything into a homogeneous dough (alternatively, you can knead the dough in a food processor). Let the finished dough rise for about an hour covered at room temperature. Just let it rise people.

Just before the dough has finished rising, we preheat the oven to 200 degrees. Then roll out the dough on a floured work surface and place it on a baking tray with baking paper.

For the topping, we wash the mushrooms and cut them into slices, as well as the mozzarella.

Now we put the topping on the foccacia. For this we first take our tomato sugo, which we spread evenly on the surface of the foccacia. The sliced mushrooms and the mozzarella, now also find their place on the foccacia. The foccacia now goes into the oven for about 30-35 minutes. Fresh herbs round off the foccacia perfectly.

Tip: For a "low carb" alternative, you can omit the cheese and replace it with vegetables such as peppers, zucchini, or onions.

Resumé

The foccacia is super fluffy, cloudy, and mega delicious. We at food for flexitarians don't want to put any limits on your creativity, because everyone can design their foccacia as they wish.

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The tools for this recipe

A good pizza night often fails at the very last step – not with these two:

• Premium stainless steel pizza cutter – one clean cut without dragging the toppings, built for many pizza nights.

• Stainless steel dough cutter & bench scraper – portions your dough cleanly and clears the worktop in seconds.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I prepare the focaccia dough the night before?

Yes — after the first rise, cover the dough tightly and refrigerate it overnight; the slow, cold fermentation actually improves the flavor. Let it come to room temperature for about 30 minutes before shaping and topping.

What can I use instead of fresh yeast?

If you only have dry yeast, use about a third of the amount called for in fresh yeast and dissolve it in the lukewarm water first to activate it before mixing into the flour.

Can I make this focaccia vegan?

Simply swap the mozzarella for a plant-based melting cheese or extra vegetables like roasted peppers and olives — the olive-oil-rich dough itself is already vegan.