Tomato and Eggplant Focaccia

Tomato and Eggplant Focaccia
Photo by Karry Hosford

Ingredients

  • 1 cup finely chopped peeled eggplant
  • 1 1/3 cups warm water (100° to 110°)
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 4 cups all-purpose flour, divided
  • 5 plum tomatoes, thinly sliced (about 1 pound)
  • 1 teaspoon salt
  • + 29 more ingredients
    • Dough:
    • 1/8 teaspoon salt
    • 1 garlic clove, minced
    • 1/8 teaspoon salt
    • 2 teaspoons capers
    • Tapenade:
    • 1/8 teaspoon black pepper
    • 1 tablespoon olive oil
    • 16 kalamata olives, pitted and chopped
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 4 cups all-purpose flour, divided
    • Tapenade:
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 garlic clove, minced
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 2 tablespoons olive oil, divided
    • 5 plum tomatoes, thinly sliced (about 1 pound)
    • 3 tablespoons chopped fresh basil
    • 3 tablespoons chopped fresh basil
    • 2 tablespoons olive oil, divided
    • 1 cup finely chopped peeled eggplant
    • 2 teaspoons capers
    • 1 1/3 cups warm water (100° to 110°)
    • 2 tablespoons chopped fresh basil
    • Cooking spray
    • 2 tablespoons chopped fresh basil
    • Dough:
    • 16 kalamata olives, pitted and chopped

To prepare dough, dissolve yeast in warm water in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour, 3 tablespoons basil, 1 tablespoon oil, and 1 teaspoon salt; stir just until moist.Turn dough out onto a lightly floured surface. Knead until smoot...

View full recipe at My Recipes

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