Mediterranean Tomato & Eggplant Focaccia
Experience the delightful flavors of Mediterranean cuisine with this Mediterranean Tomato & Eggplant Focaccia. This recipe combines a rustic, fluffy focaccia bread topped with a rich eggplant tapenade and juicy slices of ripe tomatoes. Perfect for sharing at gatherings, or simply enjoying as a hearty snack, this focaccia is not only visually appealing but also packed with flavor. Serve it warm, with a drizzle of olive oil and fresh basil for an aromatic touch. Ideal for lunch, dinner, or as an appetizer.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Active dry yeast
1 1/4 ounces (Dissolved in warm water)
Warm water
1 1/3 cups (About 100 to 110 degrees)
All-purpose flour
4 cups (Divided)
Olive oil
3 tablespoons (For dough plus 2 tablespoons for tapenade)
Salt
1 teaspoon (For the dough)
Nonstick cooking spray
As needed (For greasing bowls and pans)
Garlic clove
1 (Minced)
Eggplant
1 cup (Peeled and finely chopped)
Fresh basil
2 tablespoons (Chopped)
Capers
2 teaspoons (Drained and rinsed)
Black pepper
1/8 teaspoon (Ground)
Kalamata olives
16 (Chopped and pitted)
Plum tomatoes
5 (Thinly sliced)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in warm water (100 to 110 degrees Fahrenheit). Let it sit for about 5 minutes until foamy.
2
Carefully measure and spoon the all-purpose flour into dry measuring cups. Add 3 1/2 cups of flour to the yeast mixture, along with 3 tablespoons of chopped basil, 1 tablespoon of olive oil, and 1 teaspoon of salt. Stir until the mixture is just moistened.
3
Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes, adding remaining flour as necessary, 1 tablespoon at a time, to keep the dough from sticking to your hands.
4
Place the kneaded dough into a large bowl that has been coated with nonstick cooking spray. Turn it around to coat the top, cover with a towel, and let rise in a warm area (around 85 degrees) free from drafts for about 1 hour, or until doubled in size.
5
Once risen, punch the dough down and let it rest for 5 minutes. Divide the dough in half, covering one piece to prevent drying. Roll out each half into a circle, approximately 10 inches in diameter, on a pizza pan or baking sheet that has been coated with cooking spray. Cover and let rise for another 30 minutes until doubled in size.
6
Preheat your oven to 425 degrees Fahrenheit.
7
Meanwhile, prepare the tapenade: heat 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant. Next, add the finely chopped eggplant and cook for about 8 minutes until tender, stirring occasionally.
8
Transfer the eggplant mixture to a food processor, add 1 tablespoon olive oil, 2 tablespoons chopped basil, and the capers, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Pulse the mixture for 1 minute until smooth, scraping down the sides as needed.
9
Once the dough has risen, uncover it and evenly spread 1/4 cup of the prepared tapenade on top of each focaccia. Layer the thinly sliced tomatoes over the tapenade, and then spread any remaining tapenade over the tomatoes.
10
Bake in the preheated oven for about 20 minutes or until the crust is golden brown. Allow to cool slightly before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Tomato & Eggplant Focaccia?
It is a rustic, fluffy Mediterranean bread topped with a rich eggplant tapenade and slices of juicy ripe tomatoes.
What are the primary toppings for this focaccia?
The focaccia is topped with a homemade eggplant tapenade, thinly sliced plum tomatoes, and chopped Kalamata olives.
How long does the dough need to rise initially?
The dough should rise in a warm area for about 1 hour, or until it has doubled in size.
What is the recommended temperature for the water used with the yeast?
The warm water should be between 100 and 110 degrees Fahrenheit to properly dissolve and activate the yeast.
How long should the dough be kneaded?
You should knead the dough for about 10 minutes on a lightly floured surface.
What type of flour is used in this Mediterranean focaccia recipe?
This recipe calls for 4 cups of all-purpose flour, used in stages for the dough and kneading.
Is this Mediterranean Tomato & Eggplant Focaccia vegetarian?
Yes, this recipe is vegetarian-friendly as it contains only plant-based ingredients and dough components.
How long is the second rising period for the dough?
After being shaped into circles on the baking sheet, the dough should rise for another 30 minutes.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit.
How do you make the eggplant tapenade?
The tapenade is made by sautéing minced garlic and chopped eggplant, then pulsing them in a food processor with olive oil, basil, capers, salt, and pepper.
How long do you cook the eggplant for the tapenade?
The finely chopped eggplant should be cooked in a skillet for about 8 minutes until it is tender.
What specific type of tomatoes are recommended for this recipe?
The recipe specifies using 5 plum tomatoes that have been thinly sliced.
Is fresh basil added directly to the dough?
Yes, 3 tablespoons of chopped fresh basil are mixed into the dough along with the flour and yeast.
What should I do if the dough is too sticky during kneading?
Add the remaining flour one tablespoon at a time as necessary to keep the dough from sticking to your hands.
What are the key seasonings used in the tapenade?
The tapenade is seasoned with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.
Should the eggplant be peeled for the tapenade?
Yes, the eggplant should be peeled before being finely chopped and cooked.
How should the baking pans be prepared?
The pizza pans or baking sheets should be coated with nonstick cooking spray before placing the dough on them.
How long does the focaccia bake in the oven?
The focaccia bakes for about 20 minutes until the crust turns golden brown.
What is the expected texture of the focaccia bread?
The result is a fluffy, rustic bread that provides a soft base for the savory toppings.
Can this recipe be served as an appetizer?
Yes, it is ideal for sharing at gatherings as an appetizer, or it can be served as a lunch or dinner.
Which ingredients are processed for the topping?
The cooked eggplant and garlic are processed with olive oil, basil, capers, salt, and pepper until smooth.
How can you tell if the yeast is active and ready?
After dissolving in warm water for 5 minutes, the yeast mixture should appear foamy.
What size should the dough be rolled out to?
Each half of the dough should be rolled out into a circle approximately 10 inches in diameter.
How long should you pulse the tapenade in the food processor?
You should pulse the mixture for about 1 minute until it reaches a smooth consistency.
What is the step immediately after the first rise?
Once risen, you should punch the dough down and let it rest for 5 minutes before dividing it.
Should the focaccia be served immediately after baking?
It is recommended to allow the focaccia to cool slightly before serving for the best texture.
What type of olives are used in this recipe?
The recipe includes 16 pitted and chopped Kalamata olives.
Are there any recommended garnishes for serving?
Serving it with an additional drizzle of olive oil and fresh basil provides an aromatic finishing touch.
How many focaccia loaves does this recipe make?
This recipe makes two 10-inch focaccia rounds.
What should the final crust look like?
The finished crust should be a beautiful golden brown color.