Rob's Focaccia

This is rustic Italian baking that rewards patience. The bread dough rises slowly overnight, a long, cool ferment that develops far more flavor and a lighter, chewier crumb than any quick rise can manage.

The toppings get prepped while the dough does its thing. Eggplant slices roast until browned and tender, and Roma tomatoes get blanched, peeled, seeded, and drained, a step that keeps the focaccia from going soggy under all that juice.

A two-stage bake is the trick. The dough goes in alone first, just long enough to puff and set without browning, so it can hold the toppings. Then on go the tomatoes, anchovies, whole basil leaves, a drizzle of olive oil, and grated parmesan or mozzarella for a second bake that melts the cheese and crisps the edges.

Fresh basil added before baking perfumes the whole loaf. Cut it into squares and serve warm.

Kitchen Tips

• Let the dough rise overnight in a covered bowl; the long, slow ferment is what gives focaccia its flavor and open crumb.
• Drain the peeled, seeded tomatoes well so excess juice doesn’t make the base soggy.
• Pre-bake the dough briefly before topping so it sets and won’t turn gummy under the wet toppings.
• Go easy on the olive oil drizzle, just enough to gloss the surface, or the bread turns greasy.

Variations

• Skip the anchovies for a vegetarian version, or swap in olives and capers.
• Top with mozzarella for a softer, pizza-like finish, or parmesan for a sharper, drier one.
• Add thin red onion or roasted peppers along with the tomatoes.