Focaccia with Eggplant, Tomatoes & Anchovies

search

Focaccia with Eggplant, Tomatoes & Anchovies

Ingredients

  • 1 loaf good quality frozen bread dough
  • 1 average sized eggplant
  • 833333333333/1000000000000 Roma tomatoes
  • Leaf basil (as much as you wish)
  • Anchovies (optional if you don't like them)
  • Olive oil
  • grated Parmesan/Romano cheese (or mozzarella)

Instructions

Let the bread dough rise in a heavy-weight bowl, covered with plastic wrap. Overnight to be ready for dinner on the following day. Peel eggplant and slice in about 1/4 slices to make circles. Place on a greased cookie sheet, bake at 350, turning till browned and slightly soft. Peel tomatoes by dipping in boiling water to separate skins. Cut into small thin rounds and drain. Remove the seeds. Spray or grease the pizza pan and take the risen dough (it should be very well risen by this time) and spread it into a circle of about 12/13 inches. You will find that it will "try" to recede. Let it "rest" for 5 minutes or so and proceed until it pretty much keeps its spherical shape. Bake in a preheated oven (400) for about 10 minutes. It should rise but not have browned. Remove from oven and arrange baked eggplant slices over it, then arrange tomato slices over eggplant, sprinkle on chopped anchovies, if desired, and as much fresh basil (leaves whole) as you wish. Sprinkle with olive oil to make sure that the dough is slightly covered (not too much) and sprinkle on grated parmesan (or mozzarella). Bake for about 20 minutes, raising the heat for the last 10 minutes to 450 or so. Keep an eye on it. It should be nicely browned and bubbly. The type of cooking utensil will determine times.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window