Tomato Eggplant Focaccia Bread Food

FOCACCIA WITH FRESH TOMATOES

Steps:

• To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, and a somewhat elastic dough has formed. The starter will be thick and stretchy.
• Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise.
• At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much.
• If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature.
• To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute.
• Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes.
• Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated.
• Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured.
• Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours.
• Line a baking sheet with parchment paper.
• When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 9 equal pieces, about 5 1/4 ounces each. Shape the dough into balls and place on the baking sheet approximately 4 inches apart. Brush each piece with olive oil, and press down gently so the bread is more like a disk than a roll. Cover with plastic wrap and let rise for 1 1/2 hours, or until the dough has almost doubled in size.
• Preheat oven to 425 degrees F.
• Toss the slices of tomatoes in a little olive oil and season with salt and pepper. Place the tomatoes in a decorative fashion on the dough. With your finger tips, press down on the dough in a few places, making impressions where olive oil can gather. Lightly brush the dough with olive oil, allowing it to pool in the dimples. Sprinkle with kosher salt.
• Place the baking sheet in the oven, mist the loaves with water from a spray bottle, shut the oven door, and continue to bake. Mist again one minute later.
• Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty.
• Remove the focaccia from the oven immediately, brush with olive oil, and sprinkle with fresh herbs such as basil if desired. Let cool on a cooling rack.

EGGPLANT FOCACCIA WITH RICOTTA AND OLIVES

Steps:

• Oil a large bowl and set aside. (This is for the rising dough.)
• Add water to another large bowl or the bowl of a stand mixer. Sprinkle yeast and sugar over. Let stand until foamy, 5 to 10 minutes.
• Stir 1/3 cup oil and salt into yeast mixture. Stir in flour until a soft, shaggy dough forms.
• If kneading by hand, turn dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Or knead in a stand mixer equipped with the dough hook for 3 to 5 minutes. The dough is ready when it's elastic but somewhat sticky and damp. If the dough seems unmanageable and won't come off your hands, add more flour, a little at a time.
• Place dough in the oiled bowl and turn to coat it lightly with oil. Cover bowl with a plate or plastic wrap. Leave in a warm place until dough has doubled in size, 1 to 2 hours.
• While dough is rising, make the topping: Combine eggplant and salt in a large mixing bowl and set aside.
• Mince half of the olives and slice the other half.
• In a small saucepan, heat 1/4 cup oil over medium. Add garlic, stirring constantly, and heat until opaque, about 1 minute. Add the minced olives and anchovies, if using. Reduce heat to medium-low and cook, stirring, until the oil is fragrant, 1 to 2 minutes. Remove from heat and pour oil over eggplant. Add thyme or oregano and toss until evenly coated. Set aside and cool completely before using.
• Lightly oil an 11-by-17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11-by-16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
• Heat oven to 400 degrees. Arrange eggplant slices evenly over dough, and scatter tomatoes and sliced olives on top. Drizzle any leftover oil from the bottom of the eggplant bowl on pizza.
• Bake until edges and underside are golden brown, 25 to 30 minutes.
• Using a spoon, top with dollops of ricotta. Sprinkle freshly ground black pepper and basil leaves on top, and drizzle with olive oil. Serve warm or at room temperature.

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

TOMATO & EGGPLANT FOCACCIA BREAD

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.

EGGPLANT FOCACCIA

Steps:

• In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry and set aside.
• Preheat oven to 400 degrees; place a rimless baking sheet or inverted rimmed baking sheet in oven. On a floured surface, roll out dough to 1/2-inch thickness. Sprinkle cornmeal on another baking sheet or inverted rimmed baking sheet or lightweight wooden board; top with dough (you will transfer it onto the preheated sheet to cook).
• Brush dough with 3 tablespoons oil and sprinkle with 1/2 cup cheese. Layer on eggplant; top with 3 tablespoons oil, oregano, and 1/2 cup cheese. Let stand 30 minutes. Give sheet a gentle shake to ensure dough isn't sticking.
• Carefully remove baking sheet from oven and slide focaccia onto sheet. Return to oven and bake until bottom of focaccia is crispy and edges are golden, 20 minutes. Serve warm or at room temperature.

STUFFED FOCCACIA WITH ROASTED EGGPLANT AND OREGANO

Steps:

• Preheat oven to 475 degrees F.
• Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.
• Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.
• Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

ROASTED EGGPLANT PARMESAN FOCACCIA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
• Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
• When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
• Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
• Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.