MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Perfect Focaccia Rossa
Categories: Italian
Yield: 12 Slices

3 c All purpose flour (360 g)
2 ts Sea salt
1 ts Organic cane sugar
1 ts Instant yeast
1/4 c Extra virgin olive oil
- (54 g)
1 ts Italian seasoning
1 c Marinara sauce
5 Cherry tomatoes
1/4 c Vegan ricotta (optional)
3 Basil leaves

Preparation time: 3 hours 30 minutes
Cooking time: 25 minutes

For when you want something a bit breadier than pizza but with all
the same flavor!

To a very large bowl, add all your dry ingredients: flour, yeast,
sugar, and salt. Then, add 2 tb of olive oil, followed by 9 fluid
ounces (1 cup + 2 tb) of warm (90 to 115?F) water. Using a wooden
spoon, give it a good stir until all your dry ingredients are fully
incorporated. You should not see any dry bits of flour. The dough
will be very wet and scraggly. Cover and let it sit for 15 minutes at
room temperature, preferably in the 76 to 79?F range.

After 15 minutes have passed, fold your dough by holding the bowl
with one hand and using the other hand (wet your fingers!) to pull
the edge of the dough up and into the center. Then, rotate the bowl a
few inches and repeat the folding motion. You should end up folding
the dough into the center about 10 to 12 times once you've rotated
your bowl the full 360?. Then, using both hands, gently pull the
dough up and flip it before settling it back into the bowl. Cover and
let sit for another 15 minutes, before repeating the exact same folds
and flip 3 more times. By the time you reach your final (4th) folds
and flip, your dough should be relatively smooth, formed, and even
bubbly. Cover the dough and let it sit at room temperature for
another hour until it has doubled in size.

After your dough has proofed for about an hour, add remaining olive
oil to an already well-greased baking pan, making sure the oil evenly
covers the bottom of your pan. Gently transfer the dough from the
bowl to the baking pan. Then, using wet hands, use your fingers to
gently lift and flip the dough into the pan so that both sides are
now coated with a little olive oil. Cover and let it sit at room
temperature for another hour until the dough is super poofy.

At around 30 minutes into your third and final proof, preheat your
oven to 475?F so it's ready for you when it's time to bake. When
your dough has finished its final proof, insert your fingers using a
quick and darting motion to create dimples throughout, about 1-1/2"
apart. Drizzle with a little more olive oil and sprinkle with sea
salt. Bake in the preheated oven for about 10 minutes.

At 10 minutes, your focaccia should already be pretty crisp. Remove
from oven and quickly add your marinara sauce evenly over the top.
You do not want to add too much, as doing so will impede the focaccia
from cooking fully. You don't want raw focaccia! Add cherry tomatoes,
pressing them in so they don't get dislodged. Sprinkle with dried
Italian seasoning. Place focaccia back in oven and bake for another
10 minutes.

After 10 minutes, remove the focaccia from the oven. Gently remove the
focaccia from its pan using a large spatula and place the bread on a
wire rack or pizza rack. Place it back in the oven and bake for an
additional 5 to 7 minutes, until the sides are golden brown. Remove
from the oven and top with more extra virgin olive oil, fresh basil,
and vegan cheese (optional) before serving.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/perfect-fluffy-focaccia-rossa-recipe/>

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