Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep focaccia
Preheat the oven to 220°C/200°C fan. Scatter the flour over the work surface. Roll each pizzadoughball until it's roughly 1.5 cm thick. Place in a well oiled baking dish and drizzle with oliveoil. Loosely cover with a tea towel. Set aside in a warm place to rise as much as possible until step 6.
2 Bake eggplants
Meanwhile, slice the eggplants into 1 cm thick rounds. Add the eggplant rounds to a baking tray and drizzle generously with olive oil and season with salt. Roast the eggplants in the oven for 20-25 min.
Meanwhile, peel and mince the garlic. Grate the Parmesan. Peel and finely chop the redonion. Strip the rosemary.
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic and oregano and fry for 1 min further. Add the tomato paste, measuredwater, choppedtomatoes, red vinegar, stockcube and sugar. Simmer for 10 min.
5 Bake parmigiana
Layer half of the roasted eggplants over the base of a baking dish, pour half of the tomato sauce over and top with half of the grated mozzarella. Repeat this process. Top the final layer of mozzarella with the Parmesan. Bake for 20 min or until the cheese is golden.
6 Bake bread
Meanwhile, once the dough has risen, create dimples in the dough using your fingers, poke the rosemary into the holes and scatter with the flakyseasalt. Bake for 20-25 min or until golden and cooked through. Once ready, allow the parmigiana to cool for 5 min. Garnish with the freshbasil leaves and serve alongside the fresh focaccia.
Tip!Prefer your focaccia to have a soft crust, rather than a crispy one? Wrap it in a clean damp kitchen towel the moment it comes out of the oven. Store it this way until ready to serve.