Eggplant Focaccia With Ricotta and Olives Recipe
NYT Cooking: A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready crumb. The topping, a mix of thinly sliced eggplant slathered with garlic-imbued olive oil and minced olives, is silky, rich and very flavorful — even without the optional (but excellent) anchovies. Just as good devoured warm from the oven and as it is at room temperature, this makes ...
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