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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 21%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 25.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 217mg
  • Calcium: 12mg

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

  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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