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.