Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 4 servings | Prep time: 20 minutes
Cook time: 30 minutes | Total time: 2 hours
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This sandwich takes the classic Caprese salad to a whole new level. The focaccia bread turns out so soft, the homemade pesto adds that fresh basil flavor, and the Miyoko's vegan mozarella makes it. Eat this as a closed or open-faced sandwich, and try not to drool too much over your plate.
Focaccia Ingredients:
3 cups of flour
1 packet (about 2.5 tsp) of active dry yeast
1 cup of warm water
1 tsp salt
1 tsp rosemary
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp extra virgin olive oil for brushing
Pesto Ingredients:
2 large handfuls of fresh basil leaves
2 tbsp extra virgin olive oil
1/4 cup walnuts
2 tsp nutritional yeast
1/2 tsp garlic powder
Caprese Sandwich Ingredients:
Vegan mozzarella cheese (I used Miyoko's)
1 large tomato
Fresh basil leaves
Balsamic glaze for drizzling on top (optional)
Directions:
In a small bowl, combine the water and dry active yeast. Let it sit in a warm spot in your kitchen for about 5 minutes to activate the yeast.
In a large bowl, combine the flour, salt, rosemary, garlic, and oregano.
Create a well in the center of the bowl, and add the yeast water.
Using a large spoon, gently mix the wet and dry ingredients together. It should form a slightly sticky dough ball.
Cover the bowl with a damp kitchen towel and let it rise for 1 hour.
Meanwhile, make the vegan pesto.
Add all the pesto ingredients to a food processor and blend until everything is chopped and combined. You want it to be thick so it'll spread nicely.
Once the focaccia dough has rested, preheat the oven to 400° F.
Lightly grease a baking sheet with olive oil.
Dump the focaccia dough onto the baking sheet and spread it out evenly with your hands.
Using your fingertips, press small dimples into the dough.
Bake the dough for 5 minutes, then remove it from the oven.
Brush 1 tbsp of olive oil on top of the dough, and sprinkle with more herbs if desired.
Bake for another 25 minutes or until the top is golden brown.
While it's baking you can prep your sandwich ingredients: slice the tomato and mozzarella.
Once the focaccia is baked, remove it from the oven.
Using a pizza cutter, divide the focaccia into 8 equal pieces.
Assemble your sandwiches with a layer of pesto, slice of tomato, slice of mozzarella, a few fresh basil leaves, and a drizzle of balsamic glaze (optional).
Enjoy immediately while the focaccia is still warm!
Tips and Tricks:
You probably won't have any leftover focaccia, but if you do, store it in an air-tight container or bag. Will last for 2 days at room temperature.
Store the pesto in an air-tight container in the fridge for up to 3 days. It will start to turn dark green which is normal (just give it a stir before using).
Make this recipe even faster by buying a jar of vegan pesto, like my favorite Sprout's Organic Vegan Basil Pesto!
Nutrition & Servings: (calculated by MyFitnessPal)
Serving: 1 sandwich (yields 4 sandwiches)
Calories: 534
Total Fat: 21g
Carbs: 76g
Protein: 12g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change if different quantities or brands of ingredients are used or added.
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