Our New Only! Plant Based Sriracha Mayo
So, with the soon to be launched OPB Sriracha mayo we had our professional Photographer Nathan in to help.
Fresh baked focaccia with roasted veggies topped with OPB sriracha mayo.
Long summer evenings with friends this is the ultimate share taste sensation Packed full of delicious roasted Mediterranean vegetables and dressed with Only Plant Based Sriracha mayo. This Italian classic is prefect to soak up all the flavour, why not dig in.
Recipe for the focaccia.
Ingredients
500g strong white flour / bread flour
350ml warm water (warm enough that you can hold your finger in without burning)
7g dry active yeast
14g salt (fine sea salt)
3 x 4 Tbsp extra virgin olive oil plus a little extra for dressing
For the Mediterranean veggies
Baby peppers
Courgette
Red onion
Rosemary
Garlic
Chillies
Cherry tomatoes
For the dough
Add the yeast to the warm water along with tsp of sugar or agave (this is to feed the yeast)
Leave to one side for 5 -10 mins until a froth starts – if this doesn’t happen throw out and start over.
This just means the yeast hasn’t activated.
In a mixer with a dough hook add the flour and salt. Gently combine the two. Add 3-4 tbsp of olive oil plus the yeast and water mix, kneed for 10mins, the dough will come off the sides and become smooth and stretchy.
Brush a clean bowl with olive oil, cover with cling film and leave in a warm place for an hour or until it has doubled in size.
Oil and non-stick deep oven tray and transfer the dough and cover with cling film and leave for an hour or again it will double in size.
While this is proving cut you veg into ringlets then place on top of the dough add some olive oil and season with a little sea salt and cracked black pepper.
Cover one last time and leave to prove for a final hour.
Pre heat the oven to 200c and bake for 20mins or until golden brown and cooked underneath.
Once cooked place on a wire cooling rack for a few mins.
Dress with Only Plant Based Sriracha mayo then serve will still slightly warm…….