Zaalouk Focaccia

Ingredients

• 500 gAll-purpose flour or bread flour
• 7 gInstant yeast
• 1.5 tspSalt
• 5 tbspSugar
• 350 mlWarm water
• 100 mlOlive oil (for dough)
• 2Medium eggplants
• 200 gTomatoes, chopped
• 4Garlic cloves, minced
• 3 tbspFresh cilantro, chopped
• 2 gFresh parsley, chopped
• 1 tspGround cumin
• 0.5 tspPaprika
• 3 tbspOlive oil (for zaalouk)
• 1 tspSalt (for zaalouk)
• 0.5 tspBlack pepper
• 2 tbspOlive oil (for topping)

Instructions

1. 1

   Make focaccia dough: Mix flour, instant yeast, salt, and sugar. Add warm water and olive oil for dough, stirring until a shaggy, wet dough forms.

2. 2

   Knead dough: Knead for 8–10 minutes by hand (dough will be sticky) or with a mixer fitted with a dough hook. It should be soft and elastic.

3. 3

   Rise focaccia: Place in an oiled bowl, cover with plastic wrap, and let rise for 1.5–2 hours until roughly doubled.

4. 4

   Char eggplant: Meanwhile, char eggplants directly over a gas flame or under the broiler, turning occasionally, until the skin is blackened. Place in a plastic bag for 10 minutes to steam, then peel off the skin.

5. 5

   Cook zaalouk: Chop the eggplant finely and place in a skillet with olive oil for zaalouk over medium-high heat. Add minced garlic, chopped tomatoes, ground cumin, paprika, salt for zaalouk, and black pepper. Cook for 10–15 minutes, stirring occasionally, until the mixture thickens and becomes jammy.

6. 6

   Finish zaalouk: Stir in fresh cilantro and parsley. Taste and adjust seasoning. Let cool slightly.

7. 7

   Prep baking sheet: Preheat oven to 220°C (425°F). Oil a large rectangular baking sheet generously.

8. 8

   Shape focaccia: Turn focaccia dough onto the oiled baking sheet. Gently stretch to fill the pan, using oiled fingertips to make dimples all over the surface.

9. 9

   Top with zaalouk: Spread zaalouk evenly over the dough, leaving a 1-inch border. Drizzle with olive oil for topping.

10. 10

    Bake: Bake for 20–25 minutes until the focaccia is golden brown and the edges are crispy.

11. 11

    Cool and serve: Cool slightly on the baking sheet before slicing and serving warm or at room temperature.