Brushing the floor of the dough on this focaccia recipe—from The On a regular basis Vegan Cheat Sheet cookbook—with a baking soda and aquafaba combination alkalizes the outside, producing a richly caramelized, mahogany brown crust similar to a correctly boiled and baked gentle pretzel. Notable for its signature barely bitter twang, this focaccia is finest served with tangy entire stone floor mustard.
What you want:
3½ cups heat water, divided
1 tablespoon sugar
2¼ teaspoons lively dry yeast
6½ cups all-purpose flour
1½ teaspoons salt
2 tablespoons olive oil, divided
¼ cup aquafaba
1½ tablespoons baking soda
2 tablespoons vegan butter, melted
½ teaspoon flaky salt
What you do:
- In a big bowl, combine ½ cup of water, sugar, and yeast. Permit 10 to fifteen minutes for yeast to activate, till foamy and fragrant. Add 2 extra cups of water alongside 3¼ cups flour. Stir vigorously till integrated. Add remaining water and flour, mixing nicely. Proceed to stir aggressively for five to eight minutes to beat out any remaining lumps.
- Coat one other massive bowl with 1 tablespoon of oil. Switch combination to greased bowl, cowl, and refrigerate in a single day.
- Totally coat a half sheet pan with 1 tablespoon oil. Scrape dough out onto sheet pan and use fingers to softly press out to evenly fill house. Let relaxation at room temperature for 30 to 45 minutes, till doubled in quantity. Preheat oven to 450 levels.
- In a medium bowl, whisk aquafaba and baking soda, till baking soda is totally dissolved. Gently brush combination over dough utilizing a pastry brush, ensuring to coat floor evenly, as any pockets of unmixed baking soda will probably be unpleasantly bitter. Bake 18 to twenty minutes, till a mahogany coloration is achieved.
- Whereas nonetheless sizzling, brush with melted vegan butter and sprinkle with flaky salt. Let cool for at the very least 15 to twenty minutes earlier than slicing into rectangles. Take pleasure in heat or at room temperature.
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