Name: Fluffy vegan focaccia
Total time: 5400 s
Yield: 1
Ingredients: 1 pack focaccia and ciabatta bread mix; 400 millilitre olive oil; 1 tablespoon vegan basil pesto; 2 tablespoon sundried tomatoes; 1 tablespoon roasted red peppers

Step 1

Pour the mix (1 pack) into a bowl, add 400ml water and combine to make a sticky dough.

Step 2

Add half of the olive oil (200 mL) to a clean bowl. Tip in the dough, cover and leave to rest for 1 hour.

Step 3

Fold the dough 4 times and cover. Repeat this process 3 more times, resting for an our between each, adding the rest of the olive oil (200 mL) as you go to stop it sticking. Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 4

Place the dough in a 30 x 20cm tray greased with olive oil and push into the corners. Use your fingertips to make deep holes in the dough.

Step 5

Spoon blobs of pesto (15 g) , then scatter over the tomatoes (7 g) and peppers (15 mL) . Bake for 20 minutes, until golden brown, then cool on a wire rack.

Fluffy vegan focaccia

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