Tomato and Eggplant Focaccia |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Lightly coat your hands with cooking spray to prevent the dough from sticking as you knead it. Ingredients:
1 package dry yeast (about 2 1/4 teaspoons) |
1 1/3 cups warm water (100° to 110°) |
4 cups all-purpose flour, divided |
3 tablespoons chopped fresh basil |
1 tablespoon olive oil |
1 teaspoon salt |
cooking spray |
2 tablespoons olive oil, divided |
1 garlic clove, minced |
1 cup finely chopped peeled eggplant |
2 tablespoons chopped fresh basil |
2 teaspoons capers |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
16 kalamata olives, pitted and chopped |
5 plum tomatoes, thinly sliced (about 1 pound) |
Directions:
1. 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.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
4. Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each half into a 10-inch circle on a pizza pan or baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
5. Preheat oven to 425°.
6. To prepare tapenade, heat 1 tablespoon oil in a nonstick skillet over medium-low heat. Add garlic; cook 30 seconds. Add eggplant; cook 8 minutes or until tender, stirring occasionally. Place eggplant mixture in a food processor. Add 1 tablespoon oil, 2 tablespoons basil, and next 4 ingredients (basil through olives); pulse 1 minute, scraping sides of bowl once.
7. Uncover dough. Spread 1/4 cup tapenade over each focaccia. Arrange tomatoes evenly over tapenade. Spread remaining tapenade over tomatoes. Bake at 425° for 20 minutes or until crust is golden brown.
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