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Rob's Focaccia with Eggplant, Tomatoes & Anchovies

Rob's Focaccia with Eggplant, Tomatoes & Anchovies is a breads recipe made with Loaf Frozen Bread Dough, Average Sized Eggplant, and Roma Tomatoes. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1
• 1
• 5

Method (preview)

1. 1

   Leaf basil (as much as you wish)

2. 2

   Let the bread dough rise in a heavy-weight bowl, covered with plastic wrap.

3. 3

   Overnight to be ready for dinner on the following day.

4. 4

   Peel eggplant and slice in about 1/4 slices to make circles.

5. 5

   Place on a greased cookie sheet, bake at 350, turning till browned and slightly sofT Peel tomatoes by dipping in boiling water to separate skins.

6. 6

   Cut into small thin rounds and drain.

7. 7

   Remove the seeds.

8. 8

   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.

9. 9

   You will find that it will "try" to recede.

10. 10

    Let it "rest" for 5 minutes or so and proceed until it pretty much keeps its spherical shape.

11. 11

    Bake in a preheated oven (400) for about 10 minutes.

12. 12

    Bake for about 20 minutes, raising the heat for the last 10 minutes to 450 or so.

13. 13

    Keep an eye on iT It should be nicely browned and bubbly.

14. 14

    The type of cooking utensil will determine times.

15. 15

    Serve with lots of red wine.