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Vegetable Foccacia

Makes: 8 Vegetable Foccacia    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

  1. Mix the cake flour, salt and sugar together.
    Add the Anchor Instant Yeast and mix.
  2. 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.
  3. Place the dough on a lightly floured surface, cover with plastic and leave to rest for
    5 minutes.
  4. Mix the tomato puree, garlic, mixed herbs, peppers, mushrooms and onion together. Season to taste with salt and black pepper.
  5. 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.
  6. 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.
  7. Bake in a preheated oven at 210 °C / 420 °F for
    12 – 15 minutes, until crisp.
Vegetable Foccacia