Garlic Grilling Bread with Eggplant Caponata
Garlic Grilling Bread with Eggplant Caponata
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| Yield: | four 9" flatbreads; 4 cups caponata |
Ingredients
Grilling Bread
- 2 teaspoons minced garlic, fresh or dried
- 2 tablespoons garlic oil or olive oil
- 3/4 cup lukewarm water
- 2 cups King Arthur Unbleached All-Purpose Flour*
- 1 cup semolina
- 1 tablespoon King Arthur Easy-Roll Dough Improver OR Baker's Special Dry Milk OR nonfat dry milk
- 1 tablespoon Pizza Dough Flavor (optional, but tasty)
- 1 1/4 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons instant yeast
Eggplant Caponata
- 1 medium-sized eggplant, stem removed, skin left on, cut into 3/4" cubes, about 7 cups cubes
- 1/3 cup olive oil
- 1 large sweet onion, peeled and diced into 1/2" pieces, about 2 3/4 cups diced onion
- 4 large garlic cloves, peeled and minced
- 2 large tomatoes, cut into 3/4" cubes, about 2 1/2 cups cubed tomatoes
- 1 tablespoon sugar
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon coarsely ground black pepper
- 3 tablespoons drained capers
- 1/2 cup oil-cured Italian black olives, pitted
- 2 medium-sized, firm plum tomatoes, sliced
Directions
1) To make the bread: Mix and knead all of the ingredients to make a soft, supple dough.
2) Place the dough in a lightly greased container, cover with lightly greased plastic wrap, and let it rise until it's very puffy, 45 minutes to 1 hour.
3) Gently deflate the dough, and divide it into four pieces.
4) Grease four 10" squares (or 9" x 12" rectangles) of parchment paper or waxed paper.
5) Use your greased fingers to press each piece of dough onto the parchment, pressing it into a circle or oval. The dough should be no more than 1/4" thick.
6) Brush or spray the crusts with olive oil, and let them rest for about 30 to 60 minutes, while you preheat your grill to about 400°F.
7) Place the crusts with their parchment directly onto the grill, with the parchment on top. Peel off the parchment. If your grill has a cover, close it.
8) Cook the breads for about 4 minutes. Turn one over; it should feel fairly set, and have golden-brown sear marks. If not, continue cooking till the breads feel set and are golden on one side.
9) Cook the breads on the other side for about 4 minutes, until they're cooked all the way through, and both sides are browned.
10) Remove from the grill, and serve warm or at room temperature, cut in wedges.
11) To make the caponata: In a large strainer or colander, toss the eggplant with a generous sprinkling of salt. Weigh it down, and set it in the sink to drain for 30 minutes.
12) Heat the olive oil in a large frying pan (11" to 12" pan, if possible). Add the eggplant and cook over medium heat, stirring frequently, until it's beginning to brown, about 10 minutes.
13) Stir in the onion, garlic, and tomatoes. Cover the pan, and cook gently, over medium heat, for 30 minutes, stirring occasionally.
14) Remove the cover from the pan and cook for an additional 10 to 15 minutes, or until the caponata is quite thick.
15) Add the sugar, salt to taste, and the black pepper. Remove the pan from the heat, and transfer the caponata to a bowl to cool.
16) When the caponata is lukewarm, stir in the capers, olives, and sliced plum tomatoes.
17) Serve the caponata at room temperature, with wedges of bread.
Yield: 4 flatbreads and about 4 cups caponata, about 8 servings.
Reviews
- 08/21/2010
- The caponata was wonderful! I found the bread a challenge, though. I measured the ingredients by volume and they would not come together. I ended up adding nearly a third cup more water and still ended up with a stiff dough. Has anyone else had this problem?
You may have added too much flour. When using volume measurments we suggest you use the fluff method (fluff your flour in your canister) then spoon it lightly into your measure and level it off. This will give you a cup measuring 4.25 ounces. JMD@KAF
- 03/04/2010
- 425' was fine for the oven though at high altitudes (we're at about 4700') 15 minutes was plenty. We haven't made the caponata yet - unfortunately that was the 'Day 2' part of the plan and the bread didn't last that long. Suppose that means we'll have to do it again. I'm really looking forward to this one come grilling time
- 07/16/2009
- It sounds good, but what are the alternatives if you don't have a grill? Pan fry? Bake? Broil?
We didn't try this in the test kitchen, but the blog notes 425' oven for 15 - 20 minutes. You can bake on a cookie sheet or hot baking stone. The grill gives those distinctive marks - cooked either way, the bread will be a delicious platform for the caponata. Irene at KAF
