Vegan focaccia, with ‘sausage’, green olive, onion and Daiya Cheddar
Good God. This took all night to make and to be honest most of a bottle of wine. But… well worth it.
Good God. This took all night to make and to be honest most of a bottle of wine. But… well worth it.
Packed with Daiya Cheese, vegan pepperoni and fresh jalapenos! This was so good- after we made and devoured it- We made it again the next night, and made a third loaf to bring along on a camping trip. Let me go on record that this rich, fatty and is one of the more unhealthy roads one might take regarding a meal- but on occasion and in moderation: I’m all for it!
For the Dough:
2 cups all purpose flour
1 teaspoon kosher salt
3/4 cup lukewarm water
1/2 teaspoon yeast
1 teaspoon sugar
For the Filling:
1/2 cup Daiya Mozzarella
1/2 cup Daiya Cheddar
1 package vegan pepperoni
1 fresh jalapeno- finely diced
Olive Oil to top.
For the Dill Ranch Dip
1/3 cup vegan sour cream
1/3 cup vegan mayonnaise
2-3 tablespoons vegan milk of your choice to thin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 tablespoon dill
salt and pepper to taste
To make the dip- combine all the listed ingredients and adjust the seasonings to your liking. Add more/less of the milk to achieve the consistency you prefer.
Sprinkle the yeast on top of the water to dissolve. Combine the remaining ingredients and stir in the water/yeast. I used a bread machine to do the dirty work, use a dough hook or your hands if you haven’t got one- either way, knead the dough for about 15 minutes, and then let it rest for about 30.
Preheat your over to 450. Stretch out the dough with your hands to a rough rectangle shape. Pull it pretty thin, and then fold it in half lengthwise, so you’ve got a long narrow rectangle of dough. Spread out about half of your toppings- onto about half of your dough. Making sure you leave one half empty, at this point you want to fold it over on top of itself. covering up all of the toppings you just put down. Now repeat- Add the rest of your toppings, and then fold/roll the dough over again- When you’re finished you should have a rather large loaf mildly resembling a jelly roll.
Generously coat a piece of parchment paper with some olive oil and place your bread on that, brush the rest of the loaf with olive oil and sprinkle with just a few pinches more of Daiya. Bake until it’s golden brown- I don’t recall the exact timing on that- but at 450- I’m guessing somewhere in the 15-20 minute range. After you’ve removed it from the oven- Let it rest for about 10 minutes slice and serve with the dill ranch dip.
