inthekitchen
4 . Cover and return to a warm place for another 20 minutes . 5 . Knead the dough three more times , every 20 minutes , each time rotating the bowl until all sides of dough have been folded over . 6 . After the third kneading cycle , let the dough rest for 2 - 2 1 / 2 hours undisturbed . The dough will grow and be 50 % bigger in volume when it is ready . 7 . Grease a parchment lined 8 ” round baking pan with 1 Tbsp of olive oil . 8 . Gently transfer the focaccia dough from the bowl to the baking pan . 9 . Top with 1 more Tbsp of olive oil , cover , and rest somewhere warm for another 1 1 / 2 -2 hours . 10 . Preheat oven to 475 ° F . When your dough has doubled in size and feels very pillowy to the touch it is ready to bake . 11 . Using well-oiled fingers to carefully dimple the top of the dough evenly across the whole surface ( be sure to poke any large air bubbles that come up during the dimpling process ). Top the dimpled focaccia with the remaining 1 Tbsp of olive oil , flaky salt , and coarsely ground pepper . 12 . Bake for 20 minutes , or until a deep golden brown . 13 . Remove baked focaccia and rest on a cooling rack , pouring any oil from the bottom of the baking dish over the bread . Allow to fully cool before slicing .
Roasted Eggplant & Peppers 1 . Roast / char the whole vegetables completely over an intense flame . Gas burners and barbeques set to high are most effective but a broiler set to high will work . 2 . Rotate the vegetables frequently during roasting to ensure an even char . 3 . Once the eggplant and peppers are completely blackened and softened throughout ( 5 mins for peppers and 8 mins for eggplant ), place into a heat resistant container , and tightly cover with cellophane wrap so the vegetables can steam themselves . ( If using a broiler this process could take up to 20 minutes .) 4 . When the vegetables are cool enough to handle , uncover and remove their skins with a paring knife . Coarsely dice the flesh of the vegetables and reserve . 5 . Mix with the vinegar , olive oil , minced garlic , Calabrian chili , parsley , lemon zest , salt and pepper . Adjust seasoning to taste . Reserve in the refrigerator for up to 1 week .
Assembly 1 . When ready to serve , gently warm up the marinated vegetable mix in a frying pan over low heat , double checking the seasoning one last time . Adjust acidity ( red wine vinegar ) and salt to taste . 2 . Toast the focaccia . Remove the marinated vegetables from the heat and stir in torn fresh mint and dill . 3 . Top the toasted focaccia with eggplant mixture . 4 . Garnish with grated pecorino and a sprig of fresh dill . 5 . Finish with a drizzle of a nice extra virgin olive oil and enjoy !
Yield : approximately 24 servings
ciao ! / dec / jan / two thousand twenty-two 39