Vegan Focaccia Puttanesca
The fluffiest, crustiest focaccia topped with the flavors of puttanesca sauce!
Servings: 12
Ingredients
- 1 3/4 Cup Warm water(about 110 degrees)
- 2 teaspoons Cane sugar or Agave syrup
- 2 1/4 teaspoons Active dry yeast
- 4 Cups All purpose flour
- 1 1/2 teaspoons Salt, divided
- 6 Tablespoons Bona Furtuna olive oil*, divided
- 1/4 Cup Sundried tomatoes, chopped
- 1/4 Cup Kalamata olives, chopped
- 8 Cloves Garlic
- 1 Tablespoon Capers
- 1/2 teaspoon Red pepper flakes
- 2 teaspoons Fresh thyme
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, and sugar or agave. Let bloom for about 5 minutes. It should be very bubbly.
- With the dough hook attached, add 1 teaspoon of salt, then begin adding the flour, about 1/2 a cup at a time. Letting the dough hook mix. Scrape down the sides of the bowl as needed.
- Once all of the flour has been incorporated, let the dough hook knead the dough until it forms a dough ball. Then let it knead for about 2 minutes.
- Remove the dough from the bowl, and then drizzle 2 tablespoons of the olive oil into the bowl. Put the dough back into the bowl, and flip to coat in the oil. Cover the bowl with a cloth.
- Let the dough rise in a warm, dry place for about 1- 1 1/2 hours or until the dough has doubled in size.
- Pour 2 more tablespoons into a 9x13-inch baking dish and spread it around. Turn the dough out into the baking dish.
- Push the dough out flat into the baking dish, pressing it evenly into the entire dish. It will shrink up a bit, then press it back out again. Cover with a cloth and let rise again for about 45 minutes.
- Toward the end of the second rise, preheat the oven to 425 degrees(F).
- Once the dough has risen again, pour the remaining 2 tablespoons of olive oil over the top of the dough. Then create divots in the top using your fingers.
- Press the tomatoes, olives, garlic, and capers into the top of the dough. Sprinkle the top with the remaining 1/2 teaspoon of salt, the red pepper, and the thyme.
- Bake for 25-35 minutes or until the top is golden brown.
Video
Notes
*I love Bona Furtuna Olive Oil so much and I highly recommend using it for this recipe!