Aubergine, Tomato and Ricotta Focaccia

Aubergine, Tomato and Ricotta Focaccia – My recipe for a pizza-inspired Focaccia Italian bread topped with creamy ricotta, soft aubergine, slow roasted tomatoes and garlic. If cut into strips the tipped Focaccia makes for perfect finger food for a party or you could serve the dish as a main meal with a herby salad. I served my Aubergine, Tomato and Ricotta Focaccia with a herb salad made from rocket, basil, mint and parsley and I then tossed the leaves with pomegranate and a simple vinegarette dressing! If you liked my Aubergine, Tomato and Ricotta Focaccia then try our my other Vegetarian Recipes

RECIPE for Aubergine, Tomato and Ricotta Focaccia

SERVES 4

Ingredients:

For the Focaccia:

300g strong bread flour
7g dried yeast
1 tablespoon garlic powder
1 tablespoon dried oregano
175ml warm water
1 tablespoon honey
3 tablespoons extra virgin olive oil
1 tablespoon salt

For the topping:

2 aubergines, thickly sliced
300g cherry tomatoes, halved
1 bulb garlic

250g tub ricotta

Fresh basil

Method:

First, make the Focaccia. Pour all the ingredients into a bread maker, if you have one. Put on the dough setting and allow to knead for 5 minutes.
If you don’t have a bread maker, put the warm water, honey and yeast in a jug and allow to sit until beginning to bubble. Put the dry ingredients in a bowl and pour over the water, honey and yeast mixture, using your fingers to combine. Knead for 6-8 minutes. The mixture will be really sticky to start but will come together.
Once the dough has come together and is smooth (either by using the bread machine or by hand) place in an oiled bowl covered with cling film and allow to rise for 1 hour.
Meanwhile, make the topping. Heat the oven to 150C. Put the halved tomatoes in a large tray and drizzle the tomatoes with some oil. Put the whole, unpeeled garlic clove in with the tomatoes and roast in the oven for 1 hour – 1.5 hours.
For the aubergine, drizzle the aubergine slices with oil and place under a medium grill for approx 8 minutes, turning over the slices half way through. Cut into chunks and season with salt and pepper.

6. After the Focaccia dough has risen, put the dough in an oiled 20cm x 30cm tray. Flatten it to the size of the tray with your fingers. Use the end of a wooden spoon to indent holes all over the dough. Drizzle with olive oil and sprinkle with plenty of salt. Cook for 20 minutes

7. Remove the roasted garlic from the tray of tomatoes and squeeze out the soft garlic from each clove. Spread the garlic on the baked Focaccia. Season the ricotta with plenty salt and pepper. Spread on top of the Focaccia and top with the roasted tomatoes and grilled aubergines.