Focaccia with Grilled Eggplant and Feta
Focaccia is a classic Italian baked good, a staple of Mediterranean cuisine. The grilled eggplant and feta cheese create a perfect harmony with the soft, olive oil-infused dough, resulting in a truly rich flavor profile. This recipe is a light and fresh dish that can be the perfect addition to any meal. The sweet, smoky flavor of grilled eggplant and the salty character of feta cheese make each bite special.
Ingredients for this recipe
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Preparation Steps
1
Place the flour in a large bowl, then make a well in the center. Crumble the yeast into the well and add the sugar. Pour in the lukewarm water and let it sit for 5-10 minutes, until the yeast activates and becomes foamy.
2
Once the yeast has proofed, add the olive oil and salt. Mix well, then knead the dough until it is smooth and elastic.
3
Shape the dough into a ball, place it back in the bowl, cover, and let it rest in a warm place for about 1 hour, or until doubled in size.
4
When the dough has risen, roll it out to a thickness of about 2-3 cm (approximately 1 inch). Place it in a baking sheet greased with olive oil.
5
Slice the eggplant into approximately 1 cm (½ inch) thick rounds. Grill them in a pan with a little olive oil for 4-5 minutes, until both sides are golden brown.
6
Arrange the grilled eggplant slices on the dough, then sprinkle with the crumbled feta cheese. Gently press down on the dough so that the ingredients are embedded.
7
Preheat oven to 430°F (220°C) and bake for 20-25 minutes, until the focaccia is golden brown and crispy.
8
After baking, let it cool for 10 minutes, then slice and serve.
