Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 100 grams of active sourdough starter, 400 grams of "00" flour, 300 milliliters of water, and 10 grams of fine sea salt in a large bowl, mixing with a spoon until a shaggy dough forms, then cover the bowl with a cloth and let it rest for 30 minutes.

2. 2

   After the rest, perform 3-4 sets of stretch and folds on the dough at 20-minute intervals directly in the bowl to develop gluten, then cover and allow the dough to bulk ferment at room temperature for 2-3 hours until it has visibly increased in volume.

3. 3

   While the dough ferments, slice 2 medium eggplants into 1 cm thick rounds, brush both sides with 2 tablespoons of extra virgin olive oil, and roast them in a preheated 200°C oven for 15-20 minutes until tender and lightly browned.

4. 4

   Gently transfer the fermented dough to a 9x13 inch baking pan brushed with 2 tablespoons of extra virgin olive oil, gently stretching it to fill the pan, then create dimples across the surface with your fingertips and let it proof for 30 minutes.

5. 5

   In a small bowl, combine 2 teaspoons of Calabrian chili paste, 2 minced garlic cloves, and 2 tablespoons of extra virgin olive oil.

6. 6

   Evenly spread the roasted eggplant slices over the dimpled focaccia dough, then drizzle the Calabrian chili oil mixture over the eggplant.

7. 7

   Sprinkle 1 teaspoon of coarse sea salt over the entire focaccia, then bake in a preheated 220°C oven for 25-30 minutes, or until the crust is golden brown and cooked through.

8. 8

   Remove the focaccia from the oven, garnish with 1/4 cup of torn fresh basil leaves, and let it cool slightly before slicing and serving warm.