for 1 bread

Dough

500 g	light spelt flour
1 ½ tsp	salt
1 tbsp	sugar
1 parcel	dry yeast
4 dl	water
1 dl	olive oil
100 g	blue cheese (e.g. Gorgonzola), cut into pieces

Aubergines

500 g	aubergines, cut into slices approx. 4 mm thick
1 tbsp	olive oil
½ tsp	salt

Focaccia

2 tbsp

olive oil

To bake

100 g	blue cheese (e.g. Gorgonzola), cut into pieces
2 tbsp	pine nuts, roasted
3 sprig	oregano, leaves torn off

How it's done

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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