Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Aubergines
Focaccia
To bake
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
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Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, oil and gorgonzola, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.
Aubergines
Place the aubergines on two baking trays lined with baking paper, brush with oil, season with salt.
To bake
Approx. 15 mins. per tray in the centre of an oven preheated to 220 °C. Remove from the oven, leave to cool.
To shape
Transfer the dough to the prepared tin. Stretch out the dough with oiled fingers, cover and leave to rise again for approx. 15 mins.
Focaccia
Drizzle the oil over the dough, use your fingers to make indentations.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove, allow to cool slightly in the tin. Remove the focaccia from the tin, spread the aubergines, gorgonzola and pine nuts on top, leave to cool on a rack. Garnish with the oregano.
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