| Cook Time | 1 hour |
| Servings |
people
|
Ingredients
- Flour for work surface
- 2 batches readymade foccaccia dough or pizza dough
- 2 fresh mozzarella ball (8 ounces/225 grams), sliced
- 7 anchovy fillets in oil, drained
- 4 zucchini blossoms
- Coarse sea salt to taste
- Extra-virgin olive oil for drizzling
- 5 slices grilled eggplant in oil
- 4 Cherry Tomatoes halved
- Grated Parmesan to taste
Instructions
- Preheat the convection oven to 400° F (200°). Line two jelly-roll pans with parchment paper and set aside. On a lightly floured surface, roll out more batch of dough to a rectangle, sprinkling the top lightly with flour to keep the rolling pin from sticking. On one half of the rectangle, arrange half of the mozzarella slices, the anchovies, and the zucchini blossoms. Fold over the empty half of the dough and pinch the edges together to seal.
- Lightly flour the top and gently roll again with the rolling pin to press the two halves together. Sprinkle coarse sea salt on top and drizzle with a generous amount of olive oil. Roll out the other batch of dough and on one half arrange the remaining mozzarella, the eggplant, and the tomatoes, and sprinkle grated Parmesan on top.
- Fold the empty half over and pinch the edges together to steal. Lightly flour the top and gently roll again with the rolling pin to press the two halves together. Sprinkle coarse sea salt on top and drizzle with a generous amount of olive oil.
- Transfer the two stuffed focaccia to the prepared pans and bake until golden, about 10 minutes. Cut and serve warm or at room temperature.