Whole Wheat Focaccia With Peppers And Eggplant Recipes

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WHOLE WHEAT FOCACCIA WITH PEPPERS AND EGGPLANT



Whole Wheat Focaccia with Peppers and Eggplant image

I first made this because I had a festival of leftovers in my refrigerator - sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it's even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, snack, breads, appetizer, dessert

Time 3h50m

Yield 1 large focaccia, serving 12

Number Of Ingredients 19

1 teaspoon / 4 grams active dry yeast
1/2 cup / 120 ml lukewarm water
3/4 cup /90 grams unbleached all-purpose flour
1 teaspoon / 4 grams active dry yeast
1 cup / 240 ml lukewarm water
3 tablespoons extra-virgin olive oil
1 1/4 cups / 155 grams unbleached all-purpose flour
2 cups / 250 grams whole wheat flour or durum flour
1 3/4 teaspoons/ 12 grams fine sea salt
1 small Japanese eggplant, sliced about 1/3 inch thick
3 tablespoons extra-virgin olive oil
Salt to taste
1/2 medium onion, chopped
1 or 2 garlic cloves (to taste), minced
2 medium size bell peppers, preferably 2 different colors (such as red and yellow, or red and green), sliced
1 jalapeño or serrano, minced (optional)
1 small tomato, grated or peeled, seeded and chopped
2 to 3 teaspoons minced fresh marjoram
Several fresh basil leaves, slivered or torn into small pieces

Steps:

  • Make the sponge. Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve. Whisk in flour. Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
  • Make the dough. If using a stand mixer, whisk together yeast and the water in a small bowl and let stand until creamy, a few minutes. Add to sponge in the mixer bowl, along with olive oil. Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated. Change to the dough hook and knead on medium speed for 8 to 10 minutes. The dough should come together and slap against the sides of the bowl. It will be slightly tacky. To make the dough by hand, combine yeast and water as directed and whisk into sponge along with olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon. When you can scrape out the dough, add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety. Return to bowl (oil the bowl lightly with olive oil first).
  • Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
  • Shape the focaccia. Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil. Line with parchment and flip the parchment over so exposed side is oiled. Turn dough onto the baking sheet. Oil or moisten your hands and press out dough until it just about covers the bottom of the pan. Dough may be sticky. Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan. Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until the dough is full of air bubbles.
  • While the shaped focaccia is proofing, roast eggplant and prepare peppers. Preheat oven to 425 degrees. Line a sheet pan with foil. On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste. Arrange in a single layer and place in the hot oven for 15 minutes. Remove from the oven and, taking care not to burn yourself, fold foil over, then crimp the edges so eggplant steams inside the foil. Keep oven on and place a baking stone in it if using one.
  • Heat another tablespoon of olive oil in a large skillet over medium heat and add onion. Cook, stirring, until it begins to soften, about 3 minutes, and add garlic, peppers, and chile pepper if using. Add salt to taste and cook, stirring often, until peppers have softened, about 5 minutes. Add tomato and marjoram and cook, stirring, for another 5 to 10 minutes, until peppers are soft and tomato has cooked down. Taste and adjust seasoning. Remove from the heat.
  • With lightly oiled fingertips or with your knuckles, dimple dough, pressing down hard so you leave indentations. Spread peppers over the dough and arrange the eggplant slices here and there. Drizzle on the final tablespoon of oil. Place pan in oven on baking stone. Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden. If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes. Remove from oven, remove from pan at once and cool on a rack. If you want a softer focaccia, cover with a towel when you remove it from the oven. Serve warm or at room temperature. Sprinkle slivered or torn fresh basil leaves over the top before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 365 milligrams, Sugar 3 grams

MULTI-GRAIN FOCACCIA WITH HERBS AND GARLIC



Multi-Grain Focaccia with Herbs and Garlic image

The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory whole-grain version and a perfectly indulgent way to get more grains into your diet.

Provided by Food Network Kitchen

Categories     side-dish

Time 14h55m

Yield 2 loaves, about 24 servings

Number Of Ingredients 19

1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1/4 cup extra-virgin olive oil
Cooking spray
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces

Steps:

  • To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
  • To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
  • Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
  • Fold the dough again like a letter, and rest for another 30 minutes.
  • Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cook's Note.)
  • Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.

ROASTED EGGPLANT PARMESAN FOCACCIA



Roasted Eggplant Parmesan Focaccia image

I'm so excited for lunch every time I make this eggplant focaccia sandwich!

Provided by Lish

Categories     Vegetarian Sandwiches

Time 40m

Yield 4

Number Of Ingredients 14

1 (1 1/2 pound) eggplant
canola oil cooking spray
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can cherry tomatoes
1 (5 ounce) package baby arugula
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
4 slices focaccia bread
3 tablespoons grated Parmesan cheese
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
  • Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
  • Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
  • When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
  • Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
  • Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g

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Top Asked Questions

How to make whole wheat focaccia bread?
This whole wheat focaccia bread is ready in a half hour! Spray a 13 x 9 baking pan, set aside. In the basin of a mixer fitted with a dough hook or a large mixing bowl, combine the warm water, yeast, honey, and two tablespoons of olive oil. Stir or mix until just combined. Let bloom for 1-2 minutes, or until a little foamy.
How to cook shaped focaccia pasta?
While the shaped focaccia is proofing, roast eggplant and prepare peppers. Preheat oven to 425 degrees. Line a sheet pan with foil. On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste. Arrange in a single layer and place in the hot oven for 15 minutes.
What temperature do you cook focaccia dough?
Once the dough is risen, remove from oven and increase oven temperature to 400 degrees F. Use your finger to make indentations in the top of the dough, then gently brush the whole wheat focaccia dough with olive oil and sprinkle with the topping mixture.
How to cook eggplant parmesan in oven?
Preheat oven to 425 degrees. Line a sheet pan with foil. On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste. Arrange in a single layer and place in the hot oven for 15 minutes. Remove from the oven and, taking care not to burn yourself, fold foil over, then crimp the edges so eggplant steams inside the foil.

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