This filled focaccia is super soft, tasty and juicy. Definetely the best way in which I tried the vegan mozzarella so far: it melts perfectly when mixed to the tomato sauce and the cheesy result is very yummy without being fat. Easy, fast, fit and delicious.
Time of preparation
about 45 minutes
Servings
4
What did I use
a large bowl, a rolling pin, a pastry board, a fork, a baking tray, a sheet of baking paper
Ingredients
For the dough
125 gr of 0/00 flour
125 gr of whole grain flour
1 teaspoon of instant baking powder for savory cakes
1 teaspoon of salt
half a teaspoon of sugar
150 gr of almond milk
1 tablespoon of olive oil
For the filling
vegan mozzarella
tomato sauce
For the cooking
olive oil as required
How did I do
I mixed all the dry ingredients first, then I added the liquid ones, one by one, and I kneaded in the bowl first then on the flouered pastry board, until I had a compact and smooth dough.
I divided the dough in two parts and I stretched it out with the rolling pin, so to have two quite thin circles.
I put one of them on the baking tray that I slightly oiled before, I spread some tomato sauce, added the vegan mozzarella and covered it with other tomato sauce before putting the second circle of dough on the filling.
I united well the borders rolling them and pressing them with the fork. I slightly oiled the surface of the focaccia and I baked at 190 °C for about 20 minutes , until well brownish on the surface.
I let it cool a little bit before serving.
Buon appetito!
