Ingredients
  • 125 g of flour type 0
  • 125 g of durum wheat semolina flour
  • 175 ml of water
  • 20 ml of extra virgin olive oil
  • 40 g of grated Parmesan cheese
  • 5 g of fresh brewer’s yeast
  • 4 g of salt
  • 1 eggplant
  • 500 g of tomato puree
  • 1 mozzarella fior di latte
  • grated parmesan cheese
  • 1 clove of garlic
  • fresh basil
  • extra virgin olive oil
  • Seed oil for frying
  • salt
Procedure

Start by preparing the focaccia dough. In a bowl, collect the two types of flour and the warm water with the dissolved yeast, mix well. Add the salt, oil and cheese and knead until a soft dough is obtained. Let rise for about 1 hour. Wash the aubergines and slice them into slices, add salt and drain them. Then fry them in seed oil. Then place them on absorbent paper. Now take the puree and add it to the garlic, previously browned. Cook for about 10 minutes and then add the basil. Take a 24cm mold and cover it with baking paper, place the focaccia dough on top and spread it out well. Put some oil on the surface. Cover with cling film and let rise for another 20 minutes. Dimple the focaccia using your fingers. Bake it in the oven for 15 minutes at 250 °. Once cooked, remove it and place the sauce, the mozzarella slices and the aubergine slices on the surface. Sprinkle with grated cheese and bake for another 5 minutes.

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