Stuffed Focaccia With Roasted Eggplant and Oregano

The aroma of baking bread, especially when it mingles with roasted vegetables and herbs, takes me straight back to my grandmother’s kitchen in Sicily. I remember watching her expertly knead dough, the rhythmic thwack a comforting sound as she prepared focaccia for our Sunday family lunches. While her version was simpler, often just topped with tomatoes and olive oil, this stuffed focaccia with roasted eggplant captures that same feeling of rustic Italian warmth and abundance, a testament to the beauty of simple, fresh ingredients. It’s a little more involved, but the explosion of flavors is absolutely worth the effort.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8
• Yield: 2 pies
• Dietary Type: Vegetarian

Ingredients

• 2 eggplants
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil, for brushing
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 teaspoon fresh ground black pepper
• 1 lb basic pizza dough
• 3/4 cup tomato sauce
• 1 tablespoon fresh oregano
• 1/2 lb mozzarella cheese, sliced
• 3 tablespoons Parmesan cheese
• 1/8 cup cornmeal, for dusting

Equipment Needed

• Baking sheet
• Rolling pin
• 2 large baking sheets
• Oven

Instructions

1. Begin by preheating your oven to 475 degrees F (245 degrees C).

2. Prepare the eggplant: Slice the eggplant into 1/2-inch thick slices. Place the slices in a colander or on a baking sheet lined with paper towels. Sprinkle them generously with sea salt and let them sit for 15 to 20 minutes. This process draws out excess moisture, resulting in a sweeter, more concentrated flavor when roasted. After salting, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them completely dry with paper towels. Excess moisture will cause the eggplant to steam rather than roast, affecting its texture.

3. Season and roast the eggplant: Brush both sides of the dried eggplant slices with extra virgin olive oil. Sprinkle them with fresh thyme leaves and season generously with fresh ground black pepper. Arrange the slices in a single layer on a baking sheet. It’s crucial not to overcrowd the pan, as this will also lead to steaming instead of roasting. Roast the eggplant, without turning, until they are brown and tender, approximately 30 minutes. Remove the baking sheet from the oven and let the eggplant slices cool slightly.

4. Prepare the dough: Separate the basic pizza dough into 4 equal rounds. On a lightly floured surface, roll each round out into an 8 to 10-inch circle. Aim for a uniform thickness to ensure even cooking.

5. Assemble the focaccia: Lightly brush 2 of the dough rounds with olive oil. These will form the base of your stuffed focaccia. Divide half of the roasted eggplant slices evenly over the oiled dough rounds, leaving a 1/2-inch border around the edge. Spread each with half of the tomato sauce, followed by some fresh oregano, half of the mozzarella cheese slices, and 1 tablespoon of Parmesan cheese.

6. Top and seal: Carefully place the remaining 2 dough rounds on top of the assembled focaccia, creating a “pie” shape. Crimp the edges of the dough together firmly to create a tight seal, preventing the filling from escaping during baking. You can use a fork to press the edges together for a decorative touch and added security. Pierce the top crust of each focaccia in several places with a fork or knife to allow steam to vent during baking. This prevents the crust from puffing up excessively and possibly bursting.

7. Prepare for baking: Brush the top of each focaccia with olive oil and sprinkle with the remaining Parmesan cheese.

8. Bake the focaccia: Position your oven racks in the uppermost and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F (190 degrees C). Carefully remove the hot baking sheets from the oven and dust them lightly with cornmeal. This will help prevent the focaccia from sticking and give the crust a slightly crispy texture. Transfer the assembled focaccia rounds to the prepared baking sheets. Brush each with some more olive oil.

9. Baking time: Bake the focaccia until the crusts are lightly brown on the bottom, approximately 20 minutes. The crust should be golden brown and the cheese should be melted and bubbly. If the top is browning too quickly, you can loosely tent it with foil during the last few minutes of baking.

10. Cool and serve: Remove the baking sheets from the oven and let the focaccia cool slightly on the baking sheets before transferring them to a wire rack to cool further. Slice each focaccia like a pie into 8 wedges.

Expert Tips & Tricks

• Enhance the eggplant: For an even deeper flavor, consider grilling the eggplant slices instead of roasting them. The smoky char adds a delightful complexity.
• Customize the cheese: Feel free to experiment with different cheeses. Provolone, fontina, or even a sprinkle of goat cheese would all be delicious additions or substitutions.
• Make ahead: You can prepare the roasted eggplant and even assemble the stuffed focaccia a day in advance. Store the assembled focaccia in the refrigerator and bake just before serving. Allow for a few extra minutes of baking time if baking from cold.
• Dough variations: If you’re feeling ambitious, you can make your own pizza dough from scratch. A slow-fermented dough will result in a more flavorful and complex crust.
• Prevent a soggy crust: Make sure the roasted eggplant is well-drained and not overly saturated with oil. Patting them dry after roasting will help.
• Consider adding a layer of pesto on top of the dough under the tomato sauce for extra flavor.

Serving & Storage Suggestions

Serve the stuffed focaccia warm or at room temperature. It’s perfect as a light lunch, a satisfying snack, or a flavorful addition to a larger Italian-inspired meal. A simple green salad with a vinaigrette dressing would be a wonderful accompaniment.

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap individual slices in foil and warm them in a preheated oven at 350 degrees F (175 degrees C) for about 10-15 minutes, or until heated through. You can also reheat slices in a microwave, but the crust may become slightly softer. For longer storage, you can freeze the focaccia. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. Frozen focaccia can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	30mg	10%
Sodium	750mg	31%
Total Carbohydrate	30g	10%
Dietary Fiber	5g	20%
Sugars	5g	–
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-free: Use a gluten-free pizza dough for a gluten-free version. Be sure to check the ingredients carefully to ensure that all components are gluten-free.
• Vegan: Omit the mozzarella and Parmesan cheese, or substitute with vegan cheese alternatives. There are many excellent vegan mozzarella and Parmesan options available.
• Spicy: Add a pinch of red pepper flakes to the tomato sauce or sprinkle them over the roasted eggplant for a spicy kick.
• Seasonal variations: Use different vegetables depending on the season. Roasted bell peppers, zucchini, or mushrooms would all be delicious alternatives to eggplant.
• Herb variations: Experiment with different herbs. Basil, rosemary, or marjoram would all be great additions.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made roasted eggplant?
A: Yes, you can use pre-made roasted eggplant to save time. Just make sure it is not overly oily or seasoned too heavily, as this will affect the overall flavor of the focaccia.

Q: Can I freeze the assembled, unbaked focaccia?
A: Yes, you can freeze the assembled, unbaked focaccia. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before baking.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure the roasted eggplant is well-drained and not overly saturated with oil. Also, baking the focaccia on a preheated baking sheet dusted with cornmeal will help crisp up the bottom crust.

Q: Can I use dried oregano instead of fresh?
A: While fresh oregano provides the best flavor, you can use dried oregano in a pinch. Use about 1 teaspoon of dried oregano for every tablespoon of fresh oregano.

Q: The crust is browning too quickly. What should I do?
A: If the crust is browning too quickly, loosely tent it with foil during the last few minutes of baking to prevent it from burning.

Final Thoughts

This stuffed focaccia with roasted eggplant and oregano is more than just a recipe; it’s an invitation to savor the simple pleasures of Italian cuisine. The combination of earthy roasted eggplant, tangy tomato sauce, fragrant herbs, and melted cheese creates a symphony of flavors that will transport you to a sun-drenched Mediterranean kitchen. Gather your ingredients, preheat your oven, and prepare to experience the joy of baking this rustic and utterly delicious masterpiece. Don’t be afraid to experiment with variations and make it your own. I’d love to hear how it turns out! Pair it with a crisp Italian white wine for the perfect meal. Buon appetito!