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1
Make the sponge.
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2
Combine yeast and water in a large bowl or the bowl of a stand mixer and stir to dissolve.
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3
Whisk in flour.
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4
Cover with plastic wrap and let proof in a warm place until bubbly and doubled in volume, about 45 minutes.
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5
Make the dough.
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6
If using a stand mixer, whisk together yeast and the water in a small bowl and let stand until creamy, a few minutes.
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7
Add to sponge in the mixer bowl, along with olive oil.
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8
Add flours and salt and mix in with the paddle attachment for 1 to 2 minutes, until the ingredients are amalgamated.
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9
Change to the dough hook and knead on medium speed for 8 to 10 minutes.
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10
The dough should come together and slap against the sides of the bowl.
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11
It will be slightly tacky.
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12
To make the dough by hand, combine yeast and water as directed and whisk into sponge along with olive oil.
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13
Whisk in all-purpose flour.
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14
Add salt and remaining flour, one cup at a time, folding it in with a spatula or a wooden spoon.
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15
When you can scrape out the dough, add flour to the work surface, put the dough on top and knead for 8 to 10 minutes, until soft and velvety.
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16
Return to bowl (oil the bowl lightly with olive oil first).
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17
Cover bowl tightly with plastic wrap and let dough rise in a warm spot until doubled, about 1 1/2 hours.
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18
Shape the focaccia.
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19
Coat a 12-x 17-inch sheet pan (sides and bottom) with olive oil.
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20
Line with parchment and flip the parchment over so exposed side is oiled.
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21
Turn dough onto the baking sheet.
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22
Oil or moisten your hands and press out dough until it just about covers the bottom of the pan.
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23
Dough may be sticky.
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24
Cover with a towel and allow it to relax for 10 minutes, then continue to press it out until it reaches the edges of the pan.
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25
Cover with a damp towel and let rise in a warm spot for 45 minutes to an hour, or until the dough is full of air bubbles.
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26
While the shaped focaccia is proofing, roast eggplant and prepare peppers.
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27
Preheat oven to 425 degrees.
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28
Line a sheet pan with foil.
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29
On the foil, toss eggplant with 1 tablespoon of the olive oil and salt to taste.
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30
Arrange in a single layer and place in the hot oven for 15 minutes.
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31
Remove from the oven and, taking care not to burn yourself, fold foil over, then crimp the edges so eggplant steams inside the foil.
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32
Keep oven on and place a baking stone in it if using one.
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33
Heat another tablespoon of olive oil in a large skillet over medium heat and add onion.
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34
Cook, stirring, until it begins to soften, about 3 minutes, and add garlic, peppers, and chile pepper if using.
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35
Add salt to taste and cook, stirring often, until peppers have softened, about 5 minutes.
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36
Add tomato and marjoram and cook, stirring, for another 5 to 10 minutes, until peppers are soft and tomato has cooked down.
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37
Taste and adjust seasoning.
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38
Remove from the heat.
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39
With lightly oiled fingertips or with your knuckles, dimple dough, pressing down hard so you leave indentations.
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40
Spread peppers over the dough and arrange the eggplant slices here and there.
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41
Drizzle on the final tablespoon of oil.
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42
Place pan in oven on baking stone.
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43
Spray oven 3 times with water during the first 10 minutes of baking, and bake 20 to 25 minutes, until edges are crisp and the top is golden.
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44
If you wish, remove focaccia from the pan and bake directly on the stone during the last 10 minutes.
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45
Remove from oven, remove from pan at once and cool on a rack.
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46
If you want a softer focaccia, cover with a towel when you remove it from the oven.
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47
Serve warm or at room temperature.
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48
Sprinkle slivered or torn fresh basil leaves over the top before serving.
