Roasted Eggplant and Oregano Stuffed Focaccia
Indulge in the mouthwatering layers of roasted eggplant, fresh herbs, and gooey mozzarella enveloped in a beautifully golden and crispy focaccia. Inspired by the rustic flavors of Italy, this stuffed focaccia brings together the umami richness of roasted vegetables with the aromatic essence of oregano and thyme. Perfect as an appetizer or a main dish, this recipe will satisfy your cravings for intense Italian flavors. Serve with a side of marinara sauce for dipping, and watch it disappear at your next gathering!
8
Servings
400
Calories
11
Ingredients
Ingredients
Eggplant
2 (sliced into 1/2-inch rounds)
Sea Salt
1 teaspoon (for seasoning the eggplant)
Extra Virgin Olive Oil
1 tablespoon (for brushing and brushing the eggplant)
Fresh Thyme
1 teaspoon (finely chopped)
Fresh Ground Black Pepper
1 teaspoon (for seasoning the eggplant)
Basic Pizza Dough
1 lb (divided into 4 rounds)
Tomato Sauce
3/4 cup (for layering)
Fresh Oregano
1 tablespoon (chopped, for layering)
Mozzarella Cheese
1/2 lb (sliced, for layering)
Parmesan Cheese
3 tablespoons (for topping and filling)
Cornmeal
1/8 cup (for dusting the baking sheets)
Instructions
1
Preheat your oven to 475°F (245°C).
2
Prepare the eggplant by slicing it into 1/2-inch thick rounds. Sprinkle sea salt over the slices and let them sit for 15 to 20 minutes to draw out moisture. Rinse the eggplant slices with water and pat them dry with a paper towel.
3
Brush the eggplant slices lightly with olive oil, then sprinkle with fresh thyme and black pepper. Place the seasoned eggplant on a baking sheet and roast for about 30 minutes, without turning, until they are tender and browned. Once done, allow them to cool.
4
Divide the pizza dough into four equal rounds. Roll each round out into 8 to 10-inch circles. For two of the circles, brush the edges and the center with olive oil.
5
On each of the oiled dough rounds, layer half of the roasted eggplant. Follow with half of the tomato sauce, a sprinkle of fresh oregano, half of the mozzarella cheese, and 1 tablespoon of Parmesan cheese.
6
Carefully place the remaining two rounds of dough on top of the filled rounds. Crimp the edges tightly to seal, resembling a pie crust. Use a knife to poke a few vents in the top to allow steam to escape. Brush the tops with olive oil and sprinkle them with the remaining Parmesan cheese.
7
Adjust your oven racks to the uppermost and lowest positions, and place two large baking sheets on the racks. Preheat the oven to 375°F (190°C). Remove the baking sheets and dust them with cornmeal to prevent sticking.
8
Transfer the stuffed focaccia rounds onto the prepared baking sheets. Bake them in the preheated oven for approximately 20 minutes, or until the crusts are lightly browned on the bottom.
9
Once slightly cooled, slice the focaccia into 8 wedges and enjoy!
Nutrition Information
21.9g
Fat
37.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Eggplant and Oregano Stuffed Focaccia?
It is a savory Italian-inspired stuffed bread layered with roasted eggplant, fresh herbs, and mozzarella cheese.
What are the primary ingredients for this recipe?
The main ingredients include eggplant, pizza dough, tomato sauce, mozzarella, parmesan cheese, and fresh herbs like oregano and thyme.
Is this stuffed focaccia recipe vegetarian?
Yes, this recipe is vegetarian.
How many servings does this recipe make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
How much protein is in each serving?
There are 10g of protein per serving.
What is the fat content per serving?
The fat content is 21.9g per serving.
How many carbohydrates are in a serving?
Each serving contains 37.5g of carbohydrates.
How should I prepare the eggplant?
Slice the eggplant into 1/2-inch thick rounds, salt them to draw out moisture, rinse, and pat dry before roasting.
Why is salt applied to the eggplant before cooking?
Salt is used to draw out excess moisture from the eggplant slices, which improves texture.
How long should the eggplant sit with salt?
The eggplant should sit for 15 to 20 minutes.
At what temperature should the eggplant be roasted?
The eggplant should be roasted at 475°F (245°C).
How long does it take to roast the eggplant?
It takes about 30 minutes for the eggplant to become tender and browned.
What herbs are used to season the eggplant?
The eggplant is seasoned with fresh thyme and black pepper.
What kind of dough is used for this recipe?
The recipe calls for 1 lb of basic pizza dough.
How do I prepare the dough for stuffing?
Divide the dough into four equal rounds and roll each into 8 to 10-inch circles.
What cheeses are used in the filling?
The filling uses sliced mozzarella cheese and 3 tablespoons of Parmesan cheese.
How much tomato sauce is needed for layering?
You will need 3/4 cup of tomato sauce.
How do I assemble the stuffed focaccia?
Layer eggplant, sauce, oregano, and cheeses on two dough rounds, then top with the remaining rounds and crimp the edges.
Why should I poke vents in the top of the dough?
Vents allow steam to escape while the stuffed focaccia is baking.
What temperature is used for baking the assembled focaccia?
The stuffed focaccia is baked at 375°F (190°C).
How long does the final baking process take?
It takes approximately 20 minutes.
How do I prevent the dough from sticking to the baking sheets?
Dust the baking sheets with 1/8 cup of cornmeal before placing the dough on them.
How can I tell when the focaccia is finished baking?
The crusts should be lightly browned on the bottom.
How should the focaccia be sliced?
Once slightly cooled, slice each round into 8 wedges.
What is a recommended side for this dish?
It is recommended to serve this with a side of marinara sauce for dipping.
Can this recipe be served as a main dish?
Yes, it works perfectly as either an appetizer or a main dish.
What category of food does this recipe belong to?
It is categorized under Breads.
Does the recipe use fresh or dried oregano?
The recipe specifically calls for 1 tablespoon of chopped fresh oregano.
What type of oil is recommended for brushing the dough?
Extra Virgin Olive Oil is recommended for brushing the eggplant and the dough.