Ratatouille foccacia

• 3 cups (390g) plain flour
• 7g pkt dried yeast
• 1/2 teaspoon salt
• 1 1/4 cups (310ml) lukewarm water
• 1 tablespoon olive oil
• 1 onion, diced
• 1/4 cup (60ml) olive oil, extra
• 1 single clove garlic, peeled and sliced
• 1 small eggplant, diced
• 1 red capsicum, seeded and diced
• 1 tomato, diced
• 50g shaved salami, cut into strips
• 2 tablespoons grated parmesan cheese
• 1 bunch rocket, shredded

Energy 2593kJ	Fat saturated 5.00g
Fat Total 26.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 76.00g	Dietary Fibre 6.00g
Protein 17.00g	Cholesterol 16.00mg
Sodium 545.29mg

All nutrition values are per serve.

1. Step 1

   In a large mixing bowl combine flour, yeast and salt. Make a well in the centre and pour in water and olive oil. Mix to combine and knead for about 3 mins to form a soft dough. Return dough to the bowl, cover with plastic wrap and set aside in a warm place for about 1 hour or until it has doubled in size.

2. Step 2

   Meanwhile, put onion in a heavy based saucepan with olive oil. Cook over medium heat for 5 mins or until soft. Add garlic, eggplant, capsicum and tomato, cover and cook for 15 mins, stirring occasionally. Preheat oven to 230°C.

3. Step 3

   Using your fist, punch dough down and turn onto a lightly floured surface. Knead for 3 mins until smooth. Flatten to fit a 36cm x 26cm tray. Spoon ratatouille on top, scatter with salami and parmesan and bake for about 30 mins or until crisp and golden brown. Serve topped with shredded rocket.

Preparation: 20 mins (about 1 hour proving time)