Eggplant Caponata Focaccia

Caponata and Focaccia, Two Italian Specialities Come Together

© Patricia Daley

Sep 29, 2009

A simple version of the Sicilian caponata, this recipe contains the basic ingredients, eggplant, tomatoes and onions. But when spread on top of the focaccia dough, easily made in a bread machine, baked until the crust is golden brown; the eggplant caponata is transformed into totally different dish. Much like a pizza, but served warm or at room temperature, not hot.

Focaccia-a Ligurian Flatbread

Focaccia is the authentic bread of Liguria which sits on the Northwest coast of Italy . Because of the sharp, salty air on the long stretch of coastline in Liguria, it was nearly impossible to bake good bread as the yeast didn't rise properly in the damp climate. The inventive Ligurians created a thin unleavened dough that could be eaten straight from the oven. The dough was flavored with olive oil,drizzled with more olive oil, sprinkled with sea salt and fresh herbs.

This rustic bread is typically rectangular shaped, but can fashioned into many other shapes and sizes, chewy or crisp, sweet or savory. Sliced open and filled with meats and cheeses, the focaccia becomes a sandwich.

Bread Machine Focaccia

Although you can mix and knead the dough by hand, a bread machine makes the task a simple one. A starter, simply flour ,water and yeast, called a biga in Italian ,is made by hand and allowed to ferment to give the dough a richer taste and aroma. The starter is then added to the pan of the bread machine along with the remaining ingredients and processed on the dough cycle. When completed, the dough is shaped and topped as desired.

For the Bread Machine Focaccia

Adapted from "Focaccia, Simple Breads from the Italian Oven" by Carol Field

Sponge

• 1 teaspoon active dry yeast
• 1/2 cup warm water, 105 degrees F.
• 1/4 cup unbleached all-purpose flour

Dough

• 1 teaspoon active dry yeast
• 1 cup warm water, 105 degrees F.
• 3 tablespoons extra-virgin olive oil, preferably from Liguria
• Above Sponge
• 3-1/4 cups unbleached all-purpose flour
• 2 teaspoons sea salt
• Extra 3 tablespoons olive oil for topping dough

How to Make Sponge

1. Sprinkle the yeast over the warm water in a medium bowl, whisk to combine. Let stand until creamy, about 10 minutes.
2. Stir in flour. Cover with plastic wrap and let stand until bubbly and doubled, about 45 minutes

How to Make the Dough in a Bread Machine

1. In the pan of a bread machine, add yeast, warm water and olive oil. Add above sponge, flour and sea salt. Process on dough cycle according to manufacturer's instructions. While dough is processing, make Eggplant Caponata.When cycle has finished, remove dough from pan, deflate and let rest for 10 minutes on a lightly floured surface.
2. Brush a large rimmed baking sheet with olive oil and sprinkle with cornmeal.
3. After dough has rested, press or roll out to fit the pan. If dough shrinks back while pressing, let rest for 5 minutes and continue.
4. Preheat oven to 400 degrees F. with a baking stone inside,if you desire.
5. Brush extra olive oil over the top of the dough.
6. Spread eggplant caponata over the top of the focaccia dough. Dot with the whole black olives and cherry tomatoes. Cover with a towel and let rise about 1 hour or until dough is well puffed and nearly doubled
7. Place pan directly on stone if you are using one and spray the oven walls with a spritzer of cold water. Repeat 2 more times in a 10 minute period.
8. Bake the focaccia 25-30 minutes. Top with shave Parmesan, bake for 5 more minutes. Serve warm or at room temperature.

For the Eggplant Caponata

• 2 medium eggplants
• Sea salt
• 6 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 white onions, thinly sliced
• 2 ribs celery, thinly sliced
• 2 plum tomatoes, peeled, seeded and chopped
• 1 cup grated Parmesan cheese, plus 1/2 cup shaved Parmesan for topping
• 1 cup canned whole black olives, for topping
• 1/2 cup cherry tomatoes, for topping

How to Make Eggplant Caponata

1. Peel and slice the eggplant. Place the slices in a colander, sprinkle with salt and drain for 1 hour.
2. Pat the slices dry and cut into small dice.
3. Warm 3 tablespoons of the olive in a skillet with the garlic. Add eggplant and saute until browned, taking care not to burn. Remove the garlic.
4. Heat remaining 3 tablespoons olive oil in a skillet and saute the sliced onions and celery over medium-low heat until soft, about 15 minutes. Add tomatoes and cook for 10 minutes. Stir in the eggplant and let cool.
5. Stir in grated Parmesan; add salt and pepper to taste.

Caponata Focaccia

Caponata Focaccia

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