Makes: 8 Vegetable Focaccia Oven: 210 °C / 420 °F
Preparation Time: 1 hour 15 minutes Baking Time: 12 – 15 minutes
Ingredients
| 500 |
g |
Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 |
ml |
Salt ( 2 tsp ) |
| 5 |
ml |
Sugar ( 1 tsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 30 |
ml |
Oil ( 2 tbsp ) |
| 300 |
ml |
Lukewarm water ( 1¼ cups ) |
| 125 |
ml |
Tomato puree ( ½ cup ) |
| 1 |
|
Garlic clove, crushed |
| 5 |
ml |
Mixed herbs ( 1 tsp ) |
| 125 |
ml |
Red, Green, Yellow peppers, sliced ( ½ cup ) |
| 125 |
ml |
Mushrooms, sliced ( ½ cup ) |
| 60 |
ml |
Onion, thinly sliced ( ¼ cup ) |
|
|
Salt and ground black pepper, to taste |
| 2 |
|
Tomatoes, cut into rings |
| 300 |
g |
White Cheddar cheese, grated ( 750 ml / 3 cups ) |
Method
- Mix the cake flour, salt and sugar together.
Add the Anchor Instant Yeast and mix.
- Mix the oil and water and add to the dry ingredients.
Add enough water to form a soft dough and knead the dough until smooth and elastic, about 10 minutes.
- Place the dough on a lightly floured surface, cover with plastic and leave to rest for
5 minutes.
- Mix the tomato puree, garlic, mixed herbs, peppers, mushrooms and onion together. Season to taste with salt and black pepper.
- Knock the dough down and divide into 8 equal pieces. Roll each piece into a ball and place under a greased plastic and rest for 5 minutes.
- Roll each ball into a round base and place onto a greased baking tray. Divide the topping equally onto the 8 rounds and spread over the bases. Arrange the tomato slices onto the topping and sprinkle with grated white
Cheddar cheese.
- Bake in a preheated oven at 210 °C / 420 °F for
12 – 15 minutes, until crisp.
