Zaalouk Focaccia

Ingredients

• 4 clovesGarlic, minced
• 1 tspGround cumin
• 1 tspSweet paprika
• 3 tbspFresh cilantro, chopped
• 2 tspSalt
• 2 largeEggplants, peeled and diced
• 2 tspInstant yeast
• 380 mlWarm water
• 500 gBread flour
• 3 tbspOlive oil, for the dough
• 3 mediumRipe tomatoes, grated
• 4 tbspOlive oil, for the zaalouk
• 1 tspFlaky sea salt, for topping

Instructions

1. 1

   Make the focaccia dough: combine the bread flour, yeast, and salt in a large bowl. Add the warm water and olive oil, and mix until a shaggy dough forms. Knead for 5-8 minutes until smooth and elastic.

2. 2

   Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.

3. 3

   Meanwhile, make the zaalouk: steam or boil the diced eggplant for 10-12 minutes until soft, then drain and mash roughly.

4. 4

   Heat the olive oil for the zaalouk in a skillet over medium heat, add the garlic, and cook briefly, then add the grated tomatoes, cumin, and paprika. Cook for 8-10 minutes until thickened, then stir in the mashed eggplant and cook another 10-12 minutes until jammy. Stir in the cilantro and let cool.

5. 5

   Punch down the risen dough and press it into a well-oiled baking pan, stretching it to fill the pan and dimpling the surface with your fingers.

6. 6

   Spread the cooled zaalouk evenly over the dough, right to the edges, and sprinkle with flaky sea salt.

7. 7

   Cover loosely and let rest for 20-30 minutes while the oven preheats to 220°C (425°F).

8. 8

   Bake for 25-30 minutes, until the crust is deep golden brown and crisp at the edges.

9. 9

   Let cool slightly before slicing into squares and serving.