Blend the tofu base

• Blend the tofu with the warm water until completely smooth.

Mix the dough

• Add the instant yeast, maple syrup, flour and salt to the tofu base.
• Mix until a shaggy dough forms, adding a little more flour if the dough is too wet.

First rest

• Cover the dough and let it rest.

Stretch and fold

• Stretch and fold the dough, then let it rest again.
• Repeat the stretch and fold once more after the rest.

Cold ferment overnight

• Cover the dough and refrigerate overnight.

Transfer to the pan

• Spread olive oil in a baking pan.
• Add the chilled tofu dough and let it come to room temperature.

Add toppings and dimple

• Dimple the dough with your fingers and add your toppings.

Bake

• Bake the focaccia until golden and blistered.