CRISP FOCACCIA w. VEGAN MELTED CHEESE

Get the recipe for crisp focaccia w. vegan melted cheese: → https://theplantbasedschool.com/focac... This Italian focaccia with vegan melted cheese is thin, crisp, melty, stringy and packed with flavour. It's the perfect meal to share with friends, and you can eat it as a starter, main, or as an indulgent Sunday brunch. This recipe is inspired by "focaccia di Recco", a traditional Italian focaccia. EQUIPMENT Baking trays to cook the focaccia: we used a round one that is 28 cm or 11 inches, and a rectangular one that is 40cm x 30 cm or 16 x 12 inches. Rolling pin Whisk Small pot INGREDIENTS LIST 🌱 Focaccia Dough 300 g (2 cups) flour all-purpose or bread flour 140 g (0.6 cups) water 30 g (2.5 tbsp) olive oil 3 g (½ tsp) salt 🌱 Vegan Cheese 370 g (1½ cups) soy milk unsweetened 50 g (6½ tbsp) potato starch 15 g (2 tbsp) corn starch 20 g (1½ tbsp) olive oil 8 g (1½ tbsp) nutritional yeast 3 g (½ tsp) salt 190 g (⅘ cups) soy yogurt unsweetened 500 g (17.5 oz) spinach optional STORAGE This crisp focaccia with vegan melted cheese is best eaten straight out of the oven, while still warm, melty and crisp. If you have some leftover, you can store it in an airtight container for 24 hours, and then reheat it in the oven for about 5 to 10 minutes, until very warm again. The biggest challenge when storing this focaccia is that the dough won't be as crisp as on the first day. CHAPTERS 0:00 How to make focaccia dough 1:48 How to make vegan melted cheese 3:56 How to roll the focaccia very thin 5:06 How build the focaccia 8:08 Focaccia w. spinach and cheese These recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products. Music by Ottom The Plant Based School Filmed & Edited by Louise Made with ❤ in our little Italian kitchen. Nico & Louise :-)