Whole Wheat Focaccia with Peppers and Eggplant
I first made this because I had a festival of leftovers in my refrigerator – sauteed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it's even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.
I first made this because I had a festival of leftovers in my refrigerator – sauteed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it's even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.
- salt to taste
- 1/2 medium onion chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon / 4 grams active dry yeast
- 1/2 cup / 120 ml lukewarm water
- 1 cup / 240 ml lukewarm water
- 2 cups / 250 grams whole wheat flour or durum flour
- 1 3/4 teaspoons/ 12 grams fine sea salt
- 3/4 cup /90 grams unbleached all-purpose flour
- 1 1/4 cups / 155 grams unbleached all-purpose flour
- 1 small japanese eggplant sliced about 1/3 inch thick
- 1 or 2 garlic cloves (to taste) minced
- 2 medium size bell peppers preferably 2 different colors (such as red and yellow, or red and green), sliced
- 1 jalapeã±o or serrano minced (optional)
- 1 small tomato grated or peeled seeded and chopped
- 2 to 3 teaspoons minced fresh marjoram
- several fresh basil leaves slivered or torn into small pieces
- Carbohydrate 0.005137 g
- Cholesterol 0 mg
- Fat 81.0000551643362 g
- Fiber 0.000935000026226044 g
- Protein 0.000605 g
- Saturated Fat 11.1845031226915 g
- Serving Size 1 1 recipe (90g)
- Sodium 3489.84220000329 mg
- Sugar 0.00420199997377396 g
- Trans Fat 2.19349540445023 g
- Calories 716 calories
Step-by-step
- Make the sponge: Combine yeast and water in a large bowl or stand mixer bowl. Stir to dissolve. Whisk in flour. Cover and let proof in a warm place until bubbly and doubled, about 45 minutes.
- Make the dough: If using a stand mixer, whisk yeast and water until creamy. Add to sponge with olive oil. Add flours and salt; mix with paddle attachment for 1-2 minutes. Change to dough hook and knead for 8-10 minutes. By hand: Combine yeast and water as directed, whisk into sponge with olive oil. Whisk in all-purpose flour. Add salt and remaining flour, one cup at a time, folding in. Knead for 8-10 minutes.
- First rise: Return dough to bowl (oiled), cover tightly, and let rise in a warm spot until doubled, about 1 1/2 hours.
- Shape the focaccia: Coat a 12x17-inch sheet pan with olive oil. Line with parchment (oiled side up). Turn dough onto the sheet pan. Oil hands and press dough to cover the bottom. Cover and let relax for 10 minutes, then continue pressing to reach edges. Cover and let rise for 45-60 minutes.
- Roast eggplant and prepare peppers: Preheat oven to 425°F. Line a sheet pan with foil. Toss eggplant with 1 tablespoon olive oil and salt. Arrange in a single layer and roast for 15 minutes. Fold foil over and steam inside. Heat another tablespoon of olive oil in a skillet. Add onion and cook until softened (3 minutes). Add garlic, peppers, and chile pepper (if using). Add salt and cook until peppers soften (5 minutes). Add tomato and marjoram, cook for 5-10 minutes.
- Assemble and bake: Dimple the dough with oiled fingertips. Spread peppers over dough and arrange eggplant. Drizzle with remaining oil. Bake on a baking stone, spraying with water 3 times during the first 10 minutes. Bake 20-25 minutes, or until edges are crisp and top is golden. Optionally, bake directly on the stone for the last 10 minutes. Cool on a rack. Cover with a towel for softer focaccia.
- Serve: Serve warm or at room temperature. Sprinkle with fresh basil.
A Mediterranean Escape: My Whole Wheat Focaccia Journey
The aroma of warm bread, infused with the vibrant flavors of sun-ripened peppers and earthy eggplant – that's the essence of my recent culinary adventure. It all started with a refrigerator overflowing with colorful Mediterranean leftovers: sautéed peppers, sweet onions, and perfectly roasted eggplant. I knew, instinctively, that these weren't destined for the compost bin. Instead, they were the perfect ingredients for a focaccia that would transport me straight to a sun-drenched Italian hillside.
I've always loved focaccia, that wonderfully rustic, slightly chewy flatbread. But I wanted something a little more substantial, a little more wholesome. So, I decided to experiment with whole wheat flour. The result? A focaccia that was not only delicious, but also satisfying and a little bit healthier. The rich, nutty flavor of the whole wheat beautifully complemented the sweetness of the peppers and the delicate smokiness of the eggplant. The texture? Perfectly balanced – chewy, yet yielding. Not too dense, not too airy – just right.
The process of making this focaccia was surprisingly therapeutic. There's something incredibly calming about kneading dough, watching it rise and bubble, feeling its soft, pliable texture between your fingers. It's a chance to slow down, to disconnect from the everyday hustle, and to focus on the simple pleasure of creating something delicious with your own two hands. And the best part? The final product is incredibly rewarding. This isn't just a bread; it's a culinary experience, a taste of the Mediterranean sunshine captured in every bite.
The beauty of this recipe is its adaptability. Feel free to experiment with different types of peppers – add a jalapeño for a spicy kick, or incorporate a medley of colors for visual appeal. You could also add other vegetables – perhaps some caramelized onions, or sautéed zucchini. The possibilities are endless!
I imagined serving this focaccia to my family, watching their faces light up with delight as they took their first bite. The warm, comforting aroma filling the kitchen, a sense of happiness and connection surrounding the table. The bread, a symbol of shared moments, of simple pleasures, and of the love that goes into creating something beautiful from humble ingredients. The experience, more than the recipe itself, solidified its place in my heart as a treasured family favorite.
This focaccia isn’t just about the perfect balance of flavors and textures; it’s about the journey of creation, the sense of accomplishment that comes with making something from scratch, and the joy of sharing that creation with loved ones. It's a slice of sunshine on a plate, a reminder of simple pleasures, and a testament to the power of transforming humble ingredients into something truly extraordinary. The recipe itself is a journey, an invitation to explore the sensory delights of the Mediterranean, and a heartwarming connection to the kitchen table, where memories are made one slice at a time.
Making this focaccia is more than just following instructions; it's about embracing the process, savoring the moments, and ultimately creating a dish that embodies the warmth and hospitality of the Mediterranean. So, gather your ingredients, roll up your sleeves, and prepare to embark on your own culinary adventure. The fragrant aroma and the delightful taste will be your reward.
And don't forget the fresh basil! A final sprinkle of fresh basil adds a touch of vibrant green, a burst of aromatic freshness that perfectly complements the rich flavors of the peppers and eggplant. This simple addition elevates the focaccia from simply delicious to truly unforgettable. It's the perfect finishing touch, a little flourish that transforms a good dish into something truly special.
I encourage you to share this recipe with your friends and family. Let them experience the magic of homemade focaccia, the joy of creating something delicious from simple ingredients, and the satisfying sense of accomplishment that comes with making a meal from scratch. It's a gift that keeps on giving, a recipe for both delicious food and heartwarming memories.
