Sicilian Caponata-Stuffed Focaccia Breads

Sicilian Stuffed Focaccia with Caponata

Category: Baked Goods
Servings: 8
Preparation Time: 40 minutes
Cooking Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the durum wheat semolina flour and fresh yeast. Crumble the yeast into the flour, mixing well to incorporate.
2. Gradually add the fine salt, followed by the extra virgin olive oil, mixing continuously.
3. Slowly pour in the water, stirring until the mixture begins to form a dough.
4. Once the dough starts to come together, knead it on a flat surface for about 10 minutes, until smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place (about 26–28°C) for approximately 3 hours, or until it has doubled in size.

Step 2: Prepare the Caponata Filling

1. While the dough is rising, prepare the caponata filling. Wash the eggplants, cut off the tops, and chop them into irregular 2-cm chunks.
2. Heat a generous amount of extra virgin olive oil in a large frying pan over medium-high heat. Fry the eggplant pieces in batches, ensuring they are golden and soft. Remove them and drain on paper towels to remove excess oil.
3. In a separate saucepan, heat a little olive oil and sauté the sliced onions over medium heat for about 5 minutes, until softened.
4. Add the finely sliced celery, pitted and chopped green olives, and rinsed salted capers to the onions. Stir well and cook for a few minutes until the vegetables begin to soften.
5. Stir in the toasted pine nuts and roughly chopped ripe tomatoes, then cook for another 5–10 minutes until the mixture is fragrant and the tomatoes have broken down.
6. In a small bowl, combine the white wine vinegar, tomato paste, and sugar. Pour this mixture into the vegetable mix, stirring well to combine. Season with salt to taste.
7. Allow the caponata to simmer for 5 more minutes, until the vinegar has evaporated slightly. Remove from heat and stir in the fried eggplant and fresh basil leaves, broken by hand.
8. Let the caponata cool completely before using it as the filling for the focaccia.

Step 3: Assemble the Focaccia

1. Once the dough has risen, turn it out onto a floured surface. Divide it into 4 equal portions.
2. Take one portion and roll it into a ball. Flatten the ball into a disk about 15 cm in diameter.
3. Spoon a few tablespoons of caponata onto the center of the disk, leaving a 2-cm border around the edges.
4. Fold the dough over the filling, creating a half-moon shape. Pinch the edges together to seal, then crimp the edges with a fork to create a decorative pattern.
5. Place the stuffed focaccia on a baking sheet lined with parchment paper. Use a fork to prick the surface of the dough to prevent it from puffing up too much during baking.
6. Repeat the process with the remaining portions of dough and caponata.

Step 4: Bake

1. Preheat the oven to 200°C (400°F) with the heat set to static.
2. Bake the stuffed focaccia for about 30 minutes, or until the crust is golden brown and crispy.
3. Remove the first two from the oven, then continue baking the remaining pieces until all are cooked.
4. Let the focaccia cool slightly before serving.

Enjoy your delicious Sicilian Stuffed Focaccia with Caponata – a perfect savory treat to enjoy with family and friends!

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Pro Tip: This dish can be served warm or at room temperature and pairs wonderfully with a fresh green salad or a drizzle of extra virgin olive oil.