Into a mixing bowl, add the bread flour, sugar, salt and yeast and whisk together. Add water and mix with a silicon spatula until a shaggy dough forms. Then continue to mix for about 3 minutes until well combined. Transfer the dough into a lined or well greased 8 inch round pan. Cover and let it ferment for about one hour or until slightly more than double in size.
In the meantime, roast the garlic. Slice the top off the head of garlic, drizzle with sesame oil and sprinkle with salt. Wrap in foil and bake at 450 F (232 C) for 12-15 minutes. Slice the mushrooms and measure out the vegan cheese. Once garlic is roasted, set oven to 400 F (200g)
Once dough is ready, remove the cover and drizzle with olive or sesame oil. Dip your fingers in oil and then dimple the dough. Top with the sliced mushrooms, roasted garlic and then sprinkle cheese on top.
Bake for 15 minutes or until cheese is melted and the top if golden brown. Remove from pan onto a cooling rack. Cool for 5 minutes before slicing. Serve and enjoy!
Overnight method: Alternatively, you can use my no-knead overnight focaccia method instead and use the same toppings.