VEGETABLE & CHEESE FOCACCIA
My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! -Mary Cass, Baltimore, Maryland
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray. , For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 315mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
CINDY LOBSTER STUFFED EGGPLANT
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
- In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper.
- On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used.
- Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot.
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.
Provided by Cynna
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 149.2, Fat 8.9, SaturatedFat 4.3, Cholesterol 24.1, Sodium 620.9, Carbohydrate 10.2, Fiber 4.5, Sugar 4, Protein 8.7
STUFFED ROASTED EGGPLANT ROLLS (GREECE)
Steps:
- Preheat the oven to 375 degrees F.
- Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.
- Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
- Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
- Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!
VEGETARIAN ITALIAN STUFFED ROASTED EGGPLANT
Make and share this Vegetarian Italian Stuffed Roasted Eggplant recipe from Food.com.
Provided by Kiwiwife
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Wash and pierce each eggplant 3 or 4 times.
- Roast eggplant for 45 minutes to an hour turning a few times.
- Meanwhile heat oil in large fry pan, add onion and green pepper. Sauté 20 to 25 minutes or until soft.
- Add garlic and oregano.
- Once roasted eggplant is cool enough to handle, cut in half and scoop out pulp leaving the shell intact. Place shells in large baking dish.
- Chop eggplant and add to onion mixture.
- Add tomato sauce, salt and oregano.
- Add frozen soy crumbles and heat through.
- Add 3/4 cup of cheese and mix well.
- Fill eggplant shells with mixture.
- Sprinkle remaining cheese on top and bake for 15 to 20 minutes or until bubbly.
Nutrition Facts : Calories 268.7, Fat 12, SaturatedFat 2.5, Sodium 1209, Carbohydrate 29.3, Fiber 14.1, Sugar 12.2, Protein 15.8
EGGPLANT FOCACCIA WITH RICOTTA AND OLIVES
A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready crumb. The topping, a mix of thinly sliced eggplant slathered with garlic-imbued olive oil and minced olives, is silky, rich and very flavorful - even without the optional (but excellent) anchovies. Just as good devoured warm from the oven and as it is at room temperature, this makes perfect picnic fare. Or serve it with a leafy salad for a light but satisfying dinner.
Provided by Melissa Clark
Categories breads, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Oil a large bowl and set aside. (This is for the rising dough.)
- Add water to another large bowl or the bowl of a stand mixer. Sprinkle yeast and sugar over. Let stand until foamy, 5 to 10 minutes.
- Stir 1/3 cup oil and salt into yeast mixture. Stir in flour until a soft, shaggy dough forms.
- If kneading by hand, turn dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Or knead in a stand mixer equipped with the dough hook for 3 to 5 minutes. The dough is ready when it's elastic but somewhat sticky and damp. If the dough seems unmanageable and won't come off your hands, add more flour, a little at a time.
- Place dough in the oiled bowl and turn to coat it lightly with oil. Cover bowl with a plate or plastic wrap. Leave in a warm place until dough has doubled in size, 1 to 2 hours.
- While dough is rising, make the topping: Combine eggplant and salt in a large mixing bowl and set aside.
- Mince half of the olives and slice the other half.
- In a small saucepan, heat 1/4 cup oil over medium. Add garlic, stirring constantly, and heat until opaque, about 1 minute. Add the minced olives and anchovies, if using. Reduce heat to medium-low and cook, stirring, until the oil is fragrant, 1 to 2 minutes. Remove from heat and pour oil over eggplant. Add thyme or oregano and toss until evenly coated. Set aside and cool completely before using.
- Lightly oil an 11-by-17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11-by-16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
- Heat oven to 400 degrees. Arrange eggplant slices evenly over dough, and scatter tomatoes and sliced olives on top. Drizzle any leftover oil from the bottom of the eggplant bowl on pizza.
- Bake until edges and underside are golden brown, 25 to 30 minutes.
- Using a spoon, top with dollops of ricotta. Sprinkle freshly ground black pepper and basil leaves on top, and drizzle with olive oil. Serve warm or at room temperature.
STUFFED FOCACCIA
Found on net. Plan on trying this soon. Sounds SO good to me. I think it would be a great way to "trick" my sons into eating spinach. Prep time does not reflect thawing time.
Provided by Saturn
Categories Breads
Time 40m
Yield 1 Foccacia, 2 serving(s)
Number Of Ingredients 7
Steps:
- Thaw dough.
- Preheat the oven to 400 degrees F.
- Divide the dough into two.
- On a floured surface, either pat down or roll into two 10-11 inch circles.
- Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
- Spread the spinach across the top, and then cover with the remaining circle.
- Using your fingertips, gently press the edges together.
- Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
- Bake for about 30 minutes or until golden brown.
- Serve warm.
- Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.
Nutrition Facts : Calories 891.8, Fat 77.8, SaturatedFat 35.3, Cholesterol 152.8, Sodium 2024.6, Carbohydrate 5.3, Fiber 0.5, Sugar 1.6, Protein 43.9
ROASTED EGGPLANT PARMESAN FOCACCIA
I'm so excited for lunch every time I make this eggplant focaccia sandwich!
Provided by Lish
Categories Vegetarian Sandwiches
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
- Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
- When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
- Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
- Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 47 g, Cholesterol 3.3 mg, Fat 10.6 g, Fiber 9.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 835.5 mg, Sugar 8.7 g
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