TSB Sausage Focaccia
Shhh… it’s a vegan focaccia recipe. Don’t tell anyone.
Done in 2 hours
Serves 0
Ingredients
For the focaccia dough:
500gbread flour
1 tbspflaked sea salt
4g instant yeast
380mllukewarm water
for drizzlingolive oil
Toppings and things:
200mltomato sauce
a bunchtender stem broccoli
1, cut into wedgesred onion
6vegan sausages, crumbled
1 tsp dried chilli flakes
For the tahini sauce:
3garlic cloves, crushed
1 lemonlemon juice
3 tbsp tahini
1 tspsea salt
to tasteblack pepper
Personally, I think yeast as an organism and should be off limits to vegans, but there we go. Putting aside this minor quibble, this is a vegan recipe. It's very good and very easy, and doesn't include vegan cheese, which I'm not a fan of.
Method
Add all dry focaccia ingredients to a large bowl and whisk them up with intent.
Add the lukewarm water and bash it all together until there are no dry pockets left. Don't bother kneading - there's no point! Nobody cares! Drizzle with a little olive oil to stop the surface drying, cover it with clingfilm and let it sit somewhere warm and grow to double it's og size. It is a soggy dough and sticky.
Preheat the oven to 200°C. Meanwhile, blanch the broccoli in hot salted water and get the other toppings ready.
Pour the dough into a very well greased baking tray and stretch it out with your hands until it comes to the edges. If it's proving difficult to stretch, allow it to rest for a few minutes between stretches.
Spread the tomato sauce over the focaccia and top with the toppings. Pop it in the oven and bake for around 20 to 30 minutes or until blistered and risen. The broccoli should be slightly charred.
Whisk the garlic, lemon juice and tahini together, then add a steady stream of cold water to create a smooth sauce. Season it to taste.
