Yummy, although I would make a few changes. There was a lot of tomato, and not enough eggplant flavor, so I would double the amount of tapenade, and cut back on the tomato slices on top - which also made the surface of the bread a little soggy. The focaccia bread itself, however, came out perfectly.
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)
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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
- 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)
- 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.
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Tomato and Eggplant Focaccia Recipe at a Glance