Mini Focaccia Breads with Toppings
Ingredients
- 2 1/2 cup flour
- 2 tsp yeast
- 1 tbsp sugar
- 1 cup warm water
- 1 tsp salt
- 2 cloves garlic (minced)
- 2 springs rosemary (minced)
- 1/4 cup + 1/4 cup extra virgin olive oil
Preparation
Proof yeast by adding yeast and sugar to water.
Set aside until it foams, about 10 minutes.
Add remaining ingredients, including 1/4 cup oil, to a large bowl.
Add proofed yeast mixture and stir with a wooden spoon until dough forms.
Knead dough with hands for approximately 8-10 minutes and shape into a smooth ball.
Place in a warm bowl and cover with a towel or lid.
Let proof for 1 hour or until doubled.
Work on toppings while dough proofs.
For the zucchini focaccia, slice zucchini thinly and place on a paper towel in one layer, add a little salt on each side and let sit for one hour to remove excess liquid.
For mushrooms, saute them in a little oil, salt, and balsamic vinegar.
For onions, roast one white onion in the oven with a little oil, salt, and pepper.
For corn and zucchini, dice 1/4 zucchini and mix it with some cooked corn, salt, and pepper.
Once dough has doubled, add 1/2 tablespoon of olive oil to the bottom of each cup of the jumbo muffin tray.
Divide dough into 6 roughly equal portions.
Drop them into the cups and create dimples with fingers, then flip and repeat.
Sprinkle generously with sea salt and bake in the oven for about 15 minutes.
Remove from oven and add toppings; for marinara, add crushed tomatoes and fresh basil, crumble a little vegan ricotta cheese, and sprinkle a little olive oil on all.
Place back in the oven for an additional 20 minutes, until golden brown.
