Focaccia in padella con peperoni, melanzane e cipolle 
Skillet Focaccia with Peppers, Eggplant, and Onions
I love focaccia, especially those with a vegetable filling, because by carefully choosing the right combination of flour and certain vegetables, you always get phenomenal results! When I read recipes that use different cooking methods than usual, I get curious and want to try to recreate them... that's what happened with the "Skillet Focaccia alla Parmigiana" by @cucinareserenamente: I had saved the recipe a long time ago and finally got to experiment with it, much to the satisfaction of those who got to taste it! 😍
Skillet Focaccia with Peppers, Eggplant, and Onions
I love focaccia, especially those with a vegetable filling, because by carefully choosing the right combination of flour and certain vegetables, you always get phenomenal results! When I read recipes that use different cooking methods than usual, I get curious and want to try to recreate them... that's what happened with the "Skillet Focaccia alla Parmigiana" by @cucinareserenamente: I had saved the recipe a long time ago and finally got to experiment with it, much to the satisfaction of those who got to taste it! 😍
Cooking Instructions
- 1
In a bowl, combine all the ingredients for the dough and mix quickly with a fork, then knead on a floured work surface until you get a soft and smooth dough ball.
- 2
Cover the dough with a slightly damp cloth and let it rest for about 30 minutes.
- 3
In the meantime, prepare the filling. Wash the eggplant well, remove the stem, and cut it first into thick slices and then into cubes about 1/2 inch in size.
- 4
Wash the red bell pepper, remove the stem, seeds, and inner filaments, and cut it first into strips and then into squares similar in size to the eggplant cubes.
- 5
Peel the white onion and cut it into small wedges.
- 6
Combine all the vegetables in a bowl, season them with extra virgin olive oil, dried oregano, and salt, and mix well.
- 7
Place the vegetables in the basket of an air fryer and cook at 320°F for 20-25 minutes, stirring them after the first 15 minutes of cooking; alternatively, place the vegetables on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for the same time.
- 8
Take the dough, which will have relaxed and become easier to work with, and divide it into two portions, one slightly larger than the other.
- 9
Roll out the larger portion of dough on a floured sheet of parchment paper to form a disk about 1/8 inch thick.
- 10
Spread the roasted vegetables over the dough and sprinkle with fresh basil cut into strips.
- 11
Roll out the second dough disk and use it to cover the vegetable filling, making small holes on the surface with a fork; slightly moisten the remaining free edge and form a decorative cord to enclose the focaccia filling.
- 12
Heat a non-stick skillet and, when it's hot, slide the focaccia into it; cook for 1 minute on high heat, then reduce the heat and continue cooking on medium-low heat for 8-10 minutes.
- 13
Flip the focaccia with the help of a spatula and continue cooking on the other side for another 7-8 minutes.
- 14
Serve the focaccia hot at the table immediately.
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