Recipe Ratatouille foccacia : Practical and Delicious

Recipe Ratatouille foccacia : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ratatouille foccacia. You are currently reading Recipe Ratatouille foccacia : Practical and Delicious. This recipe is the creation of the chef Michelle Noerianto. Recipe Ratatouille foccacia requires 20m, cook 15m and serve 4. Caution: allergy Contains gluten, milk, soy, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

14 Ingredients

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  3 cups (390g) plain flour
  
  
  


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  7g pkt dried yeast
  
  
  


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  1/2 tsp salt
  
  
  


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  1 1/4 cups (310ml) lukewarm water
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 onion, diced
  
  
  


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  1/4 cup (60ml) olive oil, extra
  
  
  


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  1 single clove garlic, peeled and sliced
  
  
  


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  1 small eggplant, diced
  
  
  


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  1 red capsicum, seeded and diced
  
  
  


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  1 tomato, diced
  
  
  


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  50g shaved salami, cut into strips
  
  
  


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  2 tbsp grated parmesan cheese
  
  
  


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  1 bunch rocket, shredded
  
  
  


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Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  In a large mixing bowl combine flour, yeast and salt. Make a well in the centre and pour in water and olive oil. Mix to combine and knead for about 3 mins to form a soft dough. Return dough to the bowl, cover with plastic wrap and set aside in a warm place for about 1 hour or until it has doubled in size.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, put onion in a heavy based saucepan with olive oil. Cook over medium heat for 5 mins or until soft. Add garlic, eggplant, capsicum and tomato, cover and cook for 15 mins, stirring occasionally. Preheat oven to 230°C.
  
  
  


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  Step 3
  
  
  
  
  Using your fist, punch dough down and turn onto a lightly floured surface. Knead for 3 mins until smooth. Flatten to fit a 36cm x 26cm tray. Spoon ratatouille on top, scatter with salami and parmesan and bake for about 30 mins or until crisp and golden brown. Serve topped with shredded rocket.
  
  
  

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