FOCACCIA STUFFED WITH EGGPLANT
Stuffed focaccia is a perfect single dish for a buffet. A tall and super soft focaccia with a delicious filling.
INGREDIENTS:
700 g of 00 flour.
2 g. Dry yes
50g. Olive oil
15 g. salt
450ml. Room temperature water.
FOR THE FILLING:
PREPARATION:
In a bowl or in the mixer, we put the flour and the baking powder and the oil ①.
Let’s start kneading and adding water little by little.
We knead for about 5 minutes, and when the mixture is homogeneous, we add the salt, and we continue to knead so that the gluten mesh will be perfectly formed ②.
Let it rest for an hour, remove the dough, and put it in a plastic bag ③. We seal and put in the refrigerator for the next day.
The following day, we remove the dough from the refrigerator and let it rest for about an hour.
Let’s take an aluminum foil pans 13.5X9.8X2.8 in., put 3 tablespoons of olive oil and rotating it we make sure that the oil spreads well on the bottom and on the sides ④.
Oil the work surface, open the bag and place the dough on the work surface ⑤.
Wet your fingers with oil and roll out the dough into a rectangle on the work surface ⑥. Take the aubergines and spread them on half of the dough ⑦.
Then fold 1/2 of the long side dough over half of the rest of the dough ⑧, and fold the short side dough over ⑨ twice ⑩.
At this point transfer the dough into the foil pans ⑪, and press the entire surface of the focaccia with your fingertips, so that it is homogeneous and uniform ⑫.
We cover the pan with a plastic film and let it rest for about 2 hours ⑬. After this time, remove the film from the pan and flatten it again until the dough covers all the corners well and is uniform ⑭.
Sprinkle the surface with aubergines ⑮, a light sprinkle of oil and cover the pan and let it rest for another 2 hours.
After two hours, remove the plastic film, cover with aluminum foil and make a hole in the center with a fork, pulling the aluminum foil upwards ⑯.
Heat the oven to 500°F static, and put the focaccia in the oven for 25 minutes. After 25 minutes, remove the aluminum foil, give a light splash of oil and cook for another 25 minutes at 200°C ⑰.
Remove the focaccia from the oven and place it on a rack to cool ⑱.
Serve and enjoy.
