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Delicious Roasted Vegetable Stuffed Focaccia Recipe

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Ingredients

Adjust Servings:
2 eggplants
1 teaspoon sea salt
1 tablespoon extra virgin olive oil, for brushing
1 teaspoon fresh thyme leave, 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

Nutritional information

149.2
Calories
80 g
Calories From Fat
8.9 g
Total Fat
4.3 g
Saturated Fat
24.1 mg
Cholesterol
620.9 mg
Sodium
10.2 g
Carbs
4.5 g
Dietary Fiber
4 g
Sugars
8.7 g
Protein
172g
Serving Size

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Delicious Roasted Vegetable Stuffed Focaccia Recipe

Features:
    Cuisine:

    This is delicious! used whole wheat dough and used 1 eggplant and 1 zucchini. I also used dried herbs instead of fresh. Highly recommended :)

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Stuffed Focaccia With Roasted Eggplant and Oregano, Delicious foccacia dish!! From Michael Chiarrello When you’re craving intense italian flavors, try this on for size , This is delicious! used whole wheat dough and used 1 eggplant and 1 zucchini I also used dried herbs instead of fresh Highly recommended :), This was very good and very filling I added cooked crumbled bacon to the filling just for a little meaty taste, and it was very good I served this along with tortilla chips and Heather & David’s 9-Layer Mexican Dip (Recipe #214711) Me and my DH were so full by the end of this meal that we barely new what to do with ourselves That was probably why we decided just to sleep lol! Well, thank you so much for this great recipe I will be making it again in the future (when I get over how full I was, lol) 🙂


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    Steps

    1
    Done

    Preheat Oven to 475 Degrees F.

    2
    Done

    Slice Eggplant Into 1/2-Inch Slices. Salt the Eggplant and Let It Sit For 15 to 20 Minutes; Rinse the Slices and Pat Dry. Brush Them With Olive Oil, Sprinkle With Thyme, and Season With Pepper. Place the Slices on a Baking Sheet and Roast, not Turning, Until Brown and Tender, About 30 Minutes. Let Cool.

    3
    Done

    Separate the Dough Into 4 Rounds. Roll Them Out Into 8 to 10-Inch Circles. Brush 2 of Them With Olive Oil and Lay Half the Eggplant in the Middle of Each. Top Each With Half the Tomato Sauce, Some Fresh Oregano, Half the Mozzarella, and 1 Tablespoon Parmesan. Top Each With a Round of Dough and Crimp the Edges to Make a Seal (like a Pie). Pierce the Top Crust to Allow Steam to Vent, Brush With Olive Oil, and Sprinkle With Remaining Parmesan.

    4
    Done

    Position Your Oven Racks to the Upper Most and Lowest Positions. Place 2 Large Baking Sheets on the Racks and Preheat the Oven to 375 Degrees F. Carefully Remove the Sheets and Dust Them With Cornmeal. Transfer the Rounds to the Baking Sheets and Brush Each With Some Olive Oil. Bake Until the Crusts Are Light Brown on the Bottom, About 20 Minutes. When Slightly Cool, Slice Like a Pie Into 8 Wedges.

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    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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