Tomato & Eggplant Focaccia Bread

Ingredients

• 1 1/4 ounces active dry yeast
• 1 1/3 cups warm water, about 100 to 110 degrees
• 4 cups all-purpose flour, divided
• 3 tablespoons olive oil
• 1 teaspoon salt
• nonstick cooking spray
• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 cup eggplant, peeled, finely chopped
• 2 tablespoons fresh basil, chopped
• 2 teaspoons capers
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 16 kalamata olives, chopped, pitted
• 5 plum tomatoes, about a pound, thinly sliced

Directions

1. 1

   To prepare dough, dissolve yeast in warm water in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups of flour, 3 tablespoons basil, 1 tablespoon oil, and 1 teaspoon salt; stir just until moist.

2. 2

   Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

3. 3

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size.

4. 4

   Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each half into a 10-inch circle on a pizza pan or baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

5. 5

   Preheat oven to 425 degrees.

6. 6

   To prepare tapenade, heat 1 tablespoon oil in a nonstick skillet over medium-low heat. Add garlic; cook 30 seconds. Add eggplant; cook 8 minutes or until tender, stirring occasionally. Place eggplant mixture in a food processor. Add 1 tablespoon oil, 2 tablespoons basil, and next 4 ingredients basil through olives); pulse 1 minute, scraping sides of bowl once.

7. 7

   Uncover dough. Spread 1/4 cup tapenade over each focaccia. Arrange tomatoes evenly over tapenade. Spread remaining tapenade over tomatoes. Bake at 425 degrees for 20 minutes or until crust is golden brown.