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Ratatouille foccacia
Ratatouille foccacia
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 310ml water
  • 390g plain flour
  • 7g pkt dried yeast
  • 1.20 gm salt
  • 18.20 gm olive oil
  • 1 onion, diced
  • 60ml olive oil
  • 1 single clove garlic, peeled and sliced
  • 1 small eggplant, diced
  • 1 red capsicum, seeded and diced
  • 1 tomato, diced
  • 50g shaved salami, cut into strips
  • 40.00 ml grated parmesan cheese
  • 1 bunch rocket, shredded
Instructions:
  • Start by mixing together flour, yeast, and salt in a large mixing bowl. Create a well in the middle and add water and olive oil. Combine everything and knead for approximately 3 minutes until a soft dough forms. Place the dough back in the bowl, cover it with plastic wrap, and let it sit in a warm spot for about 1 hour until it doubles in size.
  • In a heavy-based saucepan, sauté onion in olive oil over medium heat until soft, around 5 minutes. Add garlic, eggplant, capsicum, and tomato. Cover and simmer for 15 minutes, stirring occasionally. Preheat oven to 230°C.
  • Punch down the dough with your fist and transfer it to a floured surface. Knead for 3 minutes until smooth, then flatten to fit a 36cm x 26cm tray. Spread ratatouille on top, sprinkle with salami and Parmesan. Bake for approximately 30 minutes until golden brown and crisp. Serve with a generous topping of shredded rocket.

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