100% Whole Grain Tomato Basil Focaccia

For those who have allergies, this pizza could be for you as it is free of dairy, eggs, corn, soy or nut! Thank Vegan Richa for this recipe! 

1/2 cup water
2 teaspoons maple syrup
1 teaspoon molasses
1.5 teaspoons active yeast
1/2 cup spelt flour
3/4 cup whole wheat flour
1/2 teaspoon fine sea salt
1-2 tablespoons Extra virgin Olive oil

1-2 Tablespoons Extra virgin Olive oil
sliced cherry tomatoes
finely chopped fresh basil or dried basil

  1. In a bowl, add warm water, yeast, maple syrup and molasses. Mix and let the yeast activate and and get frothy for 10 minutes.
  2. Add the rest of the ingredients and knead for 5-6 minutes. 
  3. Add a tablespoon or so more water or flour, if needed to make a soft to touch dough. 
  4. Spray water on top, cover the bowl with a damp towel and Let the dough rise for 2 hours or until doubled.
  5. Punch dough down and shape to fill the pan. I used 9 by 5 inch pan. Push or stretch the dough into the pan.
  6. Spray water on top and let the dough rise for 15 minutes in a warm place. 
  7. Dimple the dough using fingers, Push all the way through the dough.
  8. Pour olive oil on the dimples. Top with fresh or dried basil and sea salt. then top with sliced cherry tomatoes. 
  9. Let rise for another 20-30 minutes or until doubled.
  10. Bake in preheated 350 degrees F for 25 minutes. 
  11. Or for a crisp crust, preheat the oven to 450 degrees F, then reduce temperature to 400 F and bake 20 minutes.
  12. Cool, slice and serve with olive oil. Serve as a side with pasta Or slice horizontally and make a Basil, Lettuce, Tomato, Balsamic grilled Tofu Sandwich.
Posted by Diane Araga, on September 3, 2013 at 8:00 AM