Marinaded Vegetable Focaccia |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This ones topped with marinaded eggplant yellow squash red onions and caper. The sprinkling of crushed red pepper makes it a bit spicy. I threw this one together to use up some veggies I had in my fridge. Ingredients:
3 1/2 cups all purpose flour |
1 tsp dry yeast |
1 tsp sugar |
1tbs salt plus 1/2 tsp |
2 tbsp extra virgin olive oil plus more for coating bowl and pan and drizzling |
1/4 small eggplant, thinly sliced |
1/2 yellow squash, julienned |
1tsp parsley |
1 tsp dried oregano |
2 tbs red wine vinegar |
1 tsp capers |
1/2 red onion thinly sliced |
1/2 tsp red pepper flakes(optional) |
salt and pepper to taste |
1/4 cup parmesan cheese |
Directions:
1. To prepare dough I mixed the flour, dry yeast, sugar and1 tbs of the salt in a bowl.
2. I added about 1 1/4 cups warm (not hot) water and mixed it all together forming a soft dough
3. If the dough is too sticky add a little more flour or more water if it is too dry
4. form a ball and place in a bowl coated with olive oil
5. cover the dough and let rise in a dry place for about 1 hour
6. Meanwhile toss all the veggies with red wine vinegar, olive oil, red pepper flakes, parsley, and oregano in a bowl.
7. season with salt and pepper to taste and set aside while dough rises
8. press the dough into a pizza pan greased with olive oil, stretching the dough gently to cover the pan
9. drain excess marinade from veggies
10. arange eggplant slices over dough so that each slice of focacia ends up topped with atleast one slice of eggplant
11. arrange all other veggies around the dough evenly
12. drizzle with olive oil
13. sprinkle parmesan cheese
14. let rise at room temperature for 45 minutes, meanwhile, preheat oven at 475 degrees
15. bake in oven 25 minutes or until edges are crispy enough
16. serve warm or room temperature with extra parmesan cheese to sprinkle on top
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