Moja Pan with Olive Focaccia

Ingredients

• 4 small eggplants (small)
• 1 bote roasted peppers (chopped)
• 1 bote black olives (chopped)
• 0.5 bote Kalamata olives (chopped)
• 0.5 bote baby capers (chopped)
• 1 tsp minced garlic
• fresh basil (to taste)
• fresh parsley (to taste)
• extra virgin olive oil (for mixing and serving)
• balsamic glaze (for serving)
• grated Grana Padano cheese (to taste)
• salt (to taste)
• 600 g wheat flour (for the focaccia)
• 390 g water
• 30 g olive oil (for the dough)
• 8 g instant yeast
• 90 g black olives (for the focaccia)
• 3 g thyme
• 12 g salt (for the focaccia)

Steps

1. 1

   Preheat the oven to 180°C (350°F) or prepare the air fryer at the same temperature.

2. 2

   Roast the 4 small eggplants whole. In the oven, they will take approximately 40 minutes, while in the air fryer, they will be ready in about 30 minutes.

3. 3

   Once roasted and cooled slightly, remove the eggplant pulp and set it aside in a large bowl.

4. 4

   Finely chop the jar of roasted peppers, the jar of black olives, the half jar of Kalamata olives, and the half jar of baby capers.

5. 5

   Mix the eggplant pulp with the chopped ingredients, the teaspoon of garlic, and basil and parsley to taste.

6. 6

   Adjust the salt level, add a drizzle of extra virgin olive oil, and refrigerate the mixture until serving time.

7. 7

   For the focaccia, mix the flour, water, 30g of olive oil, instant yeast, black olives, thyme, and 12g of salt in a bowl. Knead by hand until well combined.

8. 8

   Perform 3 folds on the dough, leaving a 20-minute interval between each to develop the gluten.

9. 9

   Cover the dough and let it ferment in the refrigerator for a minimum of 24 hours.

10. 10

    After the time has passed, place the dough on a baking tray with plenty of olive oil.

11. 11

    Press the dough with your fingers to create the characteristic focaccia dimples and let it rise at room temperature until it doubles in volume.

12. 12

    Bake the focaccia at 180°C for 20-25 minutes until golden brown.

13. 13

    To serve the Moja Pan, add a generous drizzle of extra virgin olive oil, balsamic glaze, and plenty of grated Grana Padano cheese on top. Accompany with pieces of the freshly baked focaccia.

Notes

The Moja Pan keeps perfectly in the fridge, making it ideal for preparing in advance. The focaccia does not require intense kneading; the folds and the cold fermentation time do the work for you.

Nutrition per serving

• appetizer
• vegetarian
• snacks
• summer
• baked
• focaccia
• eggplant