No knead focaccia with eggplant

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How to make No knead focaccia with eggplant

  • Yield : 1 loaf
  • Prep Time : 6:00
  • Cook Time : 0:35
  • Total Time : 6:35

Ingredients

  • 3 striped or small eggplants
  • 2 teaspoons salt
  • Extra virgin olive oil, to brush
  • 125ml (1/2 cup) tomato passata
  • 6 fresh thyme sprigs, plus extra, to serve (optional)
  • Finely grated parmesan, to serve

No-knead focaccia

  • 450g (3 cups) bread and pizza plain flour
  • 2 teaspoons table salt
  • 1 ⁄2 teaspoon dried yeast
  • 2 tablespoons extra virgin olive oil
  • 375ml (1 1/2 cups) warm water

Method

  • Step 1 For the focaccia, use a balloon whisk to whisk together the flour, salt and yeast in a large bowl. Make a well in the centre. Add the olive oil and water. Use a wooden spoon to stir the mixture until well combined. Cover and set aside for 12-24 hours, until doubled in size.
  • Step 2 Meanwhile, slice the eggplants lengthways. Place in a bowl. Cover with water. Add the salt and gently stir to dissolve the salt. Set aside for 1 hour. Drain and pat dry with paper towel.
  • Step 3 Preheat a chargrill pan over high heat. Brush eggplant with oil. Chargrill for 2 minutes on each side or until softened.
  • Step 4 Lightly grease a 20 x 30cm heavy-based baking tray with oil. Use a spatula or pastry scraper to scrape dough onto the prepared tray. Use lightly greased fingertips to gently press the dough out to the edges of the tray. Do this in stages, if necessary, as you want to keep the bubbles and not force the dough. Set aside for 10 minutes.
  • Step 5 Gently spread tomato passata over focaccia. Arrange the grilled eggplant on top. Sprinkle with thyme sprigs. Set aside for a further 15 minutes.
  • Step 6 Preheat oven to 230C/210C fan forced. Brush the eggplant with oil. Sprinkle with salt. Bake the focaccia on the lowest oven shelf, moving the tray to the highest shelf halfway through, for 20-25 minutes or until golden and cooked through. Sprinkle with parmesan. Set aside to cool before eating.

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