Vegan Two-Day Focaccia with Mozzarella, Onions & Cherry Tomatoes

This is a two-day focaccia recipe, and I can guarantee you it will make your whole family and friends think you’re a genius. Rich, savoury, and indulgent, yet light enough to enjoy with your hands, every bite bursts with flavour: buttery olive oil, sweet caramelises onions, juicy cherry tomatoes, and melty Casadei Foods mozzarella bringing it all together.

INGREDIENTS

Day 1 - Poolish

• 250g strong white bread flour
• 250g tepid water
• 2.5g fresh yeast

👉 Mix until smooth with no dry patches. Leave to ferment for 2–4 hours until bubbly, risen, and lightly yeasty (not overripe). Cover and refrigerate overnight.

Day 2 – Dough

• 500g ripe poolish
• 125g strong white bread flour
• 125g ‘00’ flour
• 140g water (approx.)
• 5g yeast
• 10g fine salt

Toppings

• Casadei Foods mozzarella
• 1 large onion (thinly sliced)
• 1 handful cherry tomatoes (halved)
• Extra virgin olive oil
• Flaked sea salt
• Optional: thyme or rosemary

METHOD

1. Make the dough

Remove the poolish from the fridge. Mix with the rest of the dough ingredients until there are no dry or wet lumps, it will feel very wet.

2. Knead

Knead for about 5 minutes using a slap-and-fold method or by stretching repeatedly on the table. The dough should become stronger and more elastic.

3. First rise

Place the dough in a generously oiled bowl and mark the level. Let it ferment at room temperature.

• After 20 minutes: fold all four corners into the centre
• Flip seam-side down
• Repeat another fold after 20 minutes

4. Shape

Once doubled in size, gently transfer the dough to a well-oiled baking tray. Fold the corners in again and flip so it’s smooth side up. Leave to rest for about 30 minutes until light, airy, and slightly puffy. Preheat oven to 250°C.

5. Add toppings

• Gently stretch the dough into shape
• Scatter over sliced onions and cherry tomatoes
• Tear over generous pieces of mozzarella
• Drizzle with olive oil

👉 Use oiled fingers to dimple the dough all over

👉 Finish with flaked sea salt (and herbs if using)

6. Bake

Bake for around 15 minutes, until golden, bubbling, and crispy at the edges.

7. Finish

Let it cool slightly (if you can wait), then tear and serve.