Rob's Focaccia
Rob's Focaccia recipe
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread dough
|
* |
| 6 | each |
italian plum (roma) tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread dough
|
* |
| 6 | each |
italian plum (roma) tomatoes
|
|
Directions
Let the bread dough rise in a heavy-weight bowl, covered with plastic wrap.
Overnight to be ready for dinner on the following day.
Peel eggplant and slice in about ¼ slices to make circles.
Place on a greased cookie sheet, bake at 350℉ (180℃)., turning until browned and slightly soft. Peel tomatoes by dipping in boiling water to separate skins.
Cut into small thin rounds and drain.
Remove the seeds. Spray or grease the pizza pan and take the risen dough (it should be very well risen by this time) and spread it into a circle of about 12/13 inches.
Bake in a preheated oven for about 10 minutes.
It should rise but not have browned.
Remove from oven and arrange tomato slices over, sprinkle on chopped anchovies, if desired, and as much fresh basil (leaves whole) as you wish.
Sprinkle with olive oil to make sure that the dough is slightly covered (not too much) and sprinkle on grated parmesan (or mozzarella).
Bake for about 20 minutes.
