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Tomato and Eggplant Focaccia

Photo: Karry Hosford
Yield 2 flatbreads, 8 servings per flatbread (serving size: 1 wedge)
Lightly coat your hands with cooking spray to prevent the dough from sticking as you knead it.

Ingredients

  • Dough:
  • 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
  • Tapenade:
  • 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)

Nutrition Information

  • calories 149
  • caloriesfromfat 21 %
  • fat 3.4 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 3.7 g
  • carbohydrate 25.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 1.8 mg
  • sodium 217 mg
  • calcium 12 mg

How to Make It

  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.