TOMATO & EGGPLANT FOCACCIA BREAD

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Tomato & Eggplant Focaccia Bread image

Make and share this Tomato & Eggplant Focaccia Bread recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Breads

Time 2h20m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 15

1 1/4 ounces active dry yeast
1 1/3 cups warm water, about 100 to 110 degrees
4 cups all-purpose flour, divided
3 tablespoons olive oil
1 teaspoon salt
nonstick cooking spray
2 tablespoons olive oil, divided
1 garlic clove, minced
1 cup eggplant, peeled, finely chopped
2 tablespoons fresh basil, chopped
2 teaspoons capers
1/8 teaspoon salt
1/8 teaspoon black pepper
16 kalamata olives, chopped, pitted
5 plum tomatoes, about a pound, thinly sliced

Steps:

  • 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 of 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 degrees), 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 degrees.
  • 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 degrees for 20 minutes or until crust is golden brown.

antonio capota
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Meh.


David Jospeh
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Will definitely make it again!


Tony Cruz
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Easy and tasty!


Taltong Nicolas
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Delicious!


Kiru Mass
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This recipe is a keeper! The bread was soft and flavorful, and the topping was perfectly balanced. I can't wait to try it with different toppings next time.


Bijay Sah
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I followed the recipe exactly, but my bread didn't rise as much as I expected. Not sure what went wrong, but the flavor was still good.


Emily Solecki
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The bread was delicious, but I found the topping to be a bit too oily for my taste. Next time, I'll try using less olive oil or blotting it off with a paper towel before serving.


Makhsen Saidy
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This bread was a hit at my last party. Everyone loved the unique flavor and the beautiful presentation. I'll definitely be making it again for my next gathering.


Rasivisivi Ratobatolu
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This was my first time making focaccia bread, and it was surprisingly easy. The bread turned out beautifully, and the tomato-eggplant topping was a perfect combination of flavors. Will definitely make it again!


Rogelio Arguelles
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I love how versatile this recipe is. I didn't have any eggplant on hand, so I used zucchini instead. It turned out just as delicious! The bread was soft and fluffy, and the toppings were perfectly balanced.


Kalam Kalamb
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Wow! This is one of the best focaccia breads I've ever had. The instructions were easy to follow and the result was simply divine. The tomatoes and eggplant added a unique twist, making it both flavorful and visually appealing.


rodriguepatt badesire
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This tomato eggplant focaccia was a delightful surprise! The combination of flavors and textures was amazing. The bread was soft and fluffy, with a crispy crust, while the tomatoes and eggplant added a burst of freshness and a smoky touch. I'll defin