Tomato Eggplant Focaccia Bread
Elevate your bread game with this stunning Tomato Eggplant Focaccia Bread, a rustic twist on the classic Italian favorite. Featuring tender, golden focaccia topped with roasted eggplant slices, juicy cherry tomatoes, fragrant rosemary, and a hint of garlic, this recipe is a flavor-packed delight. The dough is wonderfully airy and crispy on the edges, thanks to the olive oil and meticulous dimpling technique. Perfect as a stand-alone snack, paired with soups, or served alongside your favorite antipasto, this versatile bread is as visually stunning as it is delicious. With simple, wholesome ingredients and easy-to-follow steps, this focaccia hits the trifecta of taste, texture, and elegance. Whether you're a seasoned baker or a newcomer, this recipe will fast become a go-to for impressing at gatherings or indulging on quiet evenings at home.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 325 milliliters Warm water
- 60 milliliters Olive oil
- 1 medium Eggplant
- 200 grams Cherry tomatoes
- 2 sprigs Fresh rosemary
- 2 cloves Garlic
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
Gradually add the warm water and two tablespoons of olive oil, stirring until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the toppings. Slice the eggplant into thin rounds and sprinkle them with a little salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
Preheat your oven to 200°C (400°F). Arrange the eggplant slices on a baking tray, drizzle with a little olive oil, and roast for 15 minutes until tender. Set aside.
Cut the cherry tomatoes in half and mince the garlic. Strip the leaves from the rosemary sprigs and roughly chop them.
Once the dough has risen, transfer it to a greased 9x13-inch baking pan. Press it out into an even layer, creating dimples in the surface with your fingertips.
Arrange the roasted eggplant slices and cherry tomato halves on top of the dough, pressing them gently into the surface. Sprinkle evenly with the garlic, rosemary, sea salt, and black pepper.
Drizzle the remaining olive oil over the top of the focaccia.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Let the focaccia cool slightly in the pan, then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7652 mg | 333% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 27.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2261 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
