Pepperoni and vegan turkey slices, optional and to taste
Sliced black olives, to taste
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INSTRUCTIONS
Make the dough
Mix wet ingredients: In a small bowl, combine warm water, olive oil, and syrup. Set aside.
Mix dry ingredients: In a large bowl, mix flour, yeast, and salt. Gradually add the water mixture, stirring with a wooden spoon until a sticky dough forms.
Knead the dough: Transfer the dough to a floured surface and knead without adding any extra flour until at least 5-6 minutes have passed. After this time, add 1-2 tablespoons of flour and finish kneading until it looks smooth and it almost stops sticking to your hands. Alternatively, use a mixer with a dough hook for about 8 minutes until the dough is slightly sticky.
Poke test: To determine if your dough is ready, gently press your finger into it. If the indentation slowly springs back, it's ready to proof.
Proof the Dough
Grease a large bowl with olive oil and place the dough inside. Cover with a kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
Prepare the Pizza Bread
Prep pan: Grease a loaf pan and set aside.
Roll the dough out: Punch the dough gently to release excess air and deflate it. Roll out the dough into a large rectangle on a floured surface.
Add toppings: Spread tomato sauce evenly over the dough, then sprinkle with fine herbs, vegan cheese, and optional toppings (vegan deli meats and olives).
Shape the dough: Roll the dough tightly from the longest side of the rectangle. Cut through the center of the roll, leaving a small portion uncut at one end and braid the two parts of the roll to reveal the inner layers (it will look sloppy, just trust the process).
Transfer to pan: Carefully transfer the braided dough to the greased loaf pan.
Second proof
Allow the dough to proof for an additional 30 minutes in a warm spot. You can cover it with a piece of plastic to prevent moisture loss.
Prep oven: About 15 minutes before the dough has finished proofing, preheat the oven to 350°F (175°C).
Bake the Bread
Bake on the medium-high rack of the oven for 30 minutes. Then cover with foil, rotate the pan, and bake for another 15 minutes until golden brown.
Serve and Store
Allow the bread to cool completely before removing it from the pan and slicing.
Store leftovers in an airtight container in the fridge.
NOTES
*If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.*Nutrition information can vary depending on the toppings you choose.