No-Knead Focaccia With Eggplant Recipe

Recipe By Slurrp

This no-knead focaccia with eggplant is a delicious and easy-to-make bread that is perfect for any occasion. The dough is made with minimal effort and requires no kneading, resulting in a light and airy texture. Topped with roasted eggplant slices, garlic, and fresh herbs, this focaccia is bursting with flavor. Serve it as an appetizer, side dish, or even as a main course with a salad. It's a versatile and impressive dish that will impress your guests.

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6hr 35minstotal
6hr Prep
35minsCook
6hr 35m.total
6hr Prep
35m.Cook
No-Knead Focaccia With Eggplant
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Ingredients for No-Knead Focaccia With Eggplant Recipe

  • 1.50 cup All Purpose Flour
  • 1/4 teaspoon Instant Yeast
  • 3/4 teaspoon Salt
  • 3/4 cup Warm Water
  • 1/2 Medium Eggplant
  • 1/2 teaspoon Salt
  • 1 tablespoon Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Fresh Herbs
  • as needed Sea Salt, For Sprinkling

Directions: No-knead Focaccia With Eggplant Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine flour, yeast, salt, and water. Stir until a sticky dough forms.
  • STEP 2.Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours.
  • STEP 3.Preheat the oven to 450°F (230°C). Place a cast-iron skillet or baking dish in the oven to preheat.
  • STEP 4.Meanwhile, slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 15 minutes to remove excess moisture.
  • STEP 5.Rinse the eggplant slices and pat them dry with a paper towel.
  • STEP 6.Remove the plastic wrap from the dough and transfer it to a well-floured surface. Gently shape it into a rectangle.
  • STEP 7.Carefully transfer the dough to the preheated skillet or baking dish. Press the eggplant slices into the dough, spacing them evenly.
  • STEP 8.Drizzle olive oil over the top and sprinkle with minced garlic, fresh herbs, and sea salt.
  • STEP 9.Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and crispy.
  • STEP 10.Remove from the oven and let it cool slightly before serving.
  • STEP 11.Slice and serve the focaccia warm or at room temperature. It can be stored in an airtight container for up to 2 days.

Cooking Tips

  • For extra flavor, you can add grated Parmesan cheese or sliced cherry tomatoes on top of the focaccia before baking.
  • Feel free to experiment with different herbs and spices to customize the flavor of the focaccia.
  • If you don't have a cast-iron skillet or baking dish, you can use a regular baking sheet lined with parchment paper.

Storage and Serving

  • Store the leftover focaccia in an airtight container at room temperature for up to 2 days.
  • To reheat, place the focaccia in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
  • Serve the focaccia as an appetizer, side dish, or main course. It pairs well with soups, salads, or as a sandwich bread.
Nutrition
value
1060
calories per serving
34 g Fat28 g Protein155 g Carbs8 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    28g
  • Carbs
    155g
  • Fiber
    8g

MacroNutrients

  • Carbs
    155g
  • Protein
    28g
  • Fiber
    8g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    9mg
  • Vitamin A
    566mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    284mg
  • Selenium
    83mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp