Tomato and Eggplant Focaccia

Photo: Karry Hosford
Lightly coat your hands with cooking spray to prevent the dough from sticking as you knead it.

Yield:

2 flatbreads, 8 servings per flatbread (serving size: 1 wedge)

Recipe from

Nutritional 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

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)

Preparation

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 smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

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.

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.

Preheat oven to 425°.

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.

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.

Note:

December 2002