Ingredients:
For the Dough:
2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm water (about 110°F/43°C)
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
For Topping:
1 cup vegan cheddar cheese, shredded
2-3 jalapenos, thinly sliced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Activate the Yeast:
In a small bowl, combine warm water and sugar. Stir to dissolve the sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes foamy.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line it with parchment paper.
Form the Focaccia:
Punch down the risen dough and divide it into small portions. Roll each portion into a ball and place it into the mini muffin tin.
Topping:
Brush the top of each mini dough ball with olive oil.
Sprinkle vegan cheddar cheese over the top, add a slice or two of jalapeno, and sprinkle with dried oregano, salt, and pepper.
Second Rise:
Let the mini focaccia rise again for about 15-20 minutes.
Bake:
Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.
Serve:
Allow the mini focaccia to cool slightly before removing them from the muffin tin. Serve warm and enjoy!
