Eggplant-fennel Focaccia
Number of servings : 4 Prep time: 25 minutes + 50 minutes rising Cooking time: 30 minutes Type of meal
Number of servings : 4
Prep time: 25 minutes + 50 minutes rising
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
30 ml / 2 tbsp olive oil
1 medium eggplant, diced
2 cloves garlic, sliced thinly
To taste salt and freshly ground pepper
225 g / 1/2 lb pizza dough
15 ml / 1 tbsp fennel seeds
To taste coarse salt
Directions
In a large skillet, heat the oil and soften the eggplant for four minutes. Add the garlic, cook one minute, season to taste and let cool on the counter.
Stretch the dough into a circle 30 cm / 12” in diameter. Transfer to a greased baking sheet. Sprinkle with fennel seeds, pressing the seeds into the dough with the palm of your hand.
Spread the eggplant mixture over the dough, leaving a 2.5 cm / 1” border all around.
Cover with a clean cloth and let rise 50 minutes away from drafts.
Meanwhile, preheat the oven to 210°C / 425°F.
Press your fingertips into the dough here and there, leaving slight indentations. Brush with oil and sprinkle with salt.
Bake 25 minutes or until golden.
Serve warm.
