Vegan Effect

Written by McDonald, T.   |  Date 11th of November 2024 This is a relatively easy pizza.  I say relatively because it can be a little tricky, but not impossible.  The key is to stay calm and not try to rush it. With this in mind, if this is your first time at making a pizza dough with a high hydration, do it on a day that you have time to think and follow the instructions at a pace that suits you. The results are well worth the perseverance and the more you make this recipe the better and easier it gets. I have used vegan pepperoni, but you can use any toppings that you like.

Written by McDonald, T.   |  Date 4th of November 2024 Focaccia is great Italian bread that is easy to make and will impress any dinner guests.  It is light and soft with amazing bubbles, texture, and taste.  I have made a wholemeal version before using strong bread flour.  This time, I thought I would try the more common type using plain flour.  I was pleasantly suppressed on how it turned out. Hydration is at 84% Baker's notes Flour 100% (500 g) Water 80% (400 g) Yeast 1.4% (7 g) dry  [Fresh is 4% (20) g]  Salt 1.8% (9 g) Makes one 800 g focaccia Ingredients Plain flour 500 g Instant dry yeast x 7 g Salt x 9 g Water x 420 g Olive oil x 2 tbsp (you will need another 3 tbsp to grease the pan and more for on top) Apparatus Dough scraper Danish dough whisk Spatula Large mixing bowl Large baking dish  Method  Mix all the dry ingredients together and add the lukewarm water.  Use the Danish dough whisk to thoroughly combine the ingredients. Cover and leave to proof for 30 mins. Uncover