Tomato & Eggplant Focaccia Bread

tasty focaccia.

• Ready In: 2 hrs 20 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat oven to 425 degrees.
6. 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.
7. 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.