A delicious focaccia topped with zaalouk, a Moroccan eggplant and tomato salad, garnished with fresh coriander and feta.
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Activate the dry yeast by adding a quarter teaspoon of sugar and a tablespoon of warm water in a small bowl. Stir with a fork and leave for 5 minutes to activate the yeast.
In a large mixing bowl, combine the flour, the remaining sugar, and salt. Add 3 tablespoons of olive oil, the yeast mixture, and 160 mL of warm water to the flour mixture. Mix until a soft dough forms. The dough should feel a bit tacky but not too sticky. If the dough is too dry, gradually add more warm water until the right consistency is achieved. If it’s too sticky, add a bit more flour.
Lightly flour a work surface and knead the dough for 10 minutes until it is smooth and elastic. Press the dough with your finger; if it bounces back, it is sufficiently kneaded.
Pour 1.5 tablespoons of olive oil into an 18 cm square baking tin and place the dough inside. Pour another 1.5 tablespoons of olive oil over the dough and flip it a few times to coat both sides. Cover with cling film and let the dough rest for 1 hour in a warm place until it almost doubles in size.
Use your hands to stretch the dough to fit the pan and use your fingers to dimple the dough.
Top the dough with enough zaalouk to cover its surface and drizzle the remaining tablespoon of olive oil over the zaalouk. Cover with cling film and let the dough rest again for 30 minutes in a warm place until it puffs up slightly.
Preheat the oven to 220°C (420°F). Transfer the focaccia to the warm oven and bake for 15 to 18 minutes until the sides are golden and a wooden cocktail stick inserted in the center comes out dry.
Carefully remove the focaccia from the baking tin and let it cool for 15 minutes. Garnish with chopped coriander and crumbled feta before serving.
Ensure the water is warm but not hot, as too much heat can kill the yeast.
If you prefer a more flavorful focaccia, consider adding herbs or spices to the dough.
How do I store leftover Zaalouk Focaccia?
To store leftover Zaalouk Focaccia, wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Can I make Zaalouk Focaccia gluten-free?
Yes, you can make Zaalouk Focaccia gluten-free by substituting plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the dough's elasticity.
What can I substitute for zaalouk in the Zaalouk Focaccia recipe?
If you can't find zaalouk, you can substitute it with other toppings like roasted red peppers, sun-dried tomatoes, or a mix of sautéed vegetables. Just ensure the topping is flavorful to complement the focaccia.
What dishes pair well with Zaalouk Focaccia?
Zaalouk Focaccia pairs beautifully with Mediterranean dishes like grilled meats, a fresh salad, or a bowl of hummus. It also makes a great appetizer or side dish for a Moroccan-themed meal.
How can I ensure my focaccia dough rises properly?
To ensure your focaccia dough rises properly, make sure to activate the yeast correctly and let the dough rest in a warm, draft-free area. If your kitchen is cool, you can place the dough in an oven with the light on to create a warm environment for rising.
