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No-knead focaccia with eggplant
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Prep Time:
360 minutes
Cook Time:
35 minutes
Total Time:
395 minutes
Indulge in easy, irresistible no-knead focaccia for a delicious weekend treat.
Ingredients:
  • 3 striped or small eggplants
  • 4.80 gm salt
  • Extra virgin olive oil, to brush
  • 125ml (1/2 cup) Mutti Tomato Passata
  • 6 fresh thyme sprigs, plus extra, to serve (optional)
  • Finely grated parmesan, to serve
  • 450g (3 cups) bread and pizza plain flour
  • 4.80 gm table salt
  • 1 ⁄2 tsp dried yeast
  • 36.40 gm extra virgin olive oil
  • 375ml (1 1/2 cups) warm water
Instructions:
  • Make a well in a large bowl filled with flour, salt, and yeast. Pour in olive oil and water. Stir with a wooden spoon until fully combined. Cover and let sit for 12-24 hours until it doubles in size.
  • Slice the eggplants lengthwise and soak in a bowl of water with salt for 1 hour. Then, drain and pat dry with paper towel.
  • Heat up a chargrill pan on high, then brush eggplant with oil and grill for 2 minutes on each side until tender.
  • Grease a 20 x 30cm baking tray with oil. Spread the dough onto the tray using a spatula or pastry scraper. Gently use greased fingertips to press the dough to the edges, preserving the bubbles. Allow to rest for 10 minutes.
  • Spread the tomato passata delicately on the focaccia, then layer on the grilled eggplant and scatter thyme sprigs over the top. Let it rest for an additional 15 minutes.
  • Preheat the oven to 230C/210C fan forced. Brush the eggplant with oil and sprinkle with salt. Bake the focaccia on the lowest oven shelf for 20-25 minutes until golden, moving to the highest shelf halfway through. Once done, sprinkle with parmesan and allow to cool before serving.

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