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Makes about 45 pieces

2 cups warm water (105°F to 115°F)

2 (¼-ounce) packages dry quick-rising yeast

1 tablespoon sugar

1 teaspoon salt, plus more for sprinkling

4 tablespoons olive oil

4 to 4½ cups flour, plus extra for kneading

Oil or cooking spray

15 cloves garlic

1 (⅔-ounce) package basil

2 large, firm tomatoes

1 teaspoon crushed red pepper

4 slices provolone cheese (about 4 ounces)

Stir together the water, yeast, and sugar in a large bowl and let stand for 5 minutes, or until foamy. Stir in 1 teaspoon of the salt and 2 tablespoons of the olive oil. Gradually add the flour until the mixture forms a soft dough.

Lightly sprinkle a work surface with flour and place the dough in the center. Before kneading the dough, dip your hands in flour to keep them from sticking to the dough. To knead, fold the dough in half and push forward on it slightly with the heels of your hands. Rotate the dough a quarter turn, and again fold it in half, then push on it with the heels of your hands. Continue the turn, fold, and push process for 5 minutes, or until the dough is smooth and elastic. Along the way, dust the dough and the work surface with flour as necessary to keep the dough from sticking. You may need as much as 1 cup of additional flour.

Coat a large bowl with oil or cooking spray. Shape the dough into a ball and place it in the bowl, rolling the ball around in the bowl to lightly coat it with oil. Place the bowl in a warm spot, cover with a kitchen towel, and let rise for 45 minutes, or until almost double in size.

Lightly coat an 11 by 17-inch baking sheet with oil or cooking spray. Place the dough on the baking sheet and gently pull out the dough until it fills the entire pan in a fairly even layer. Sprinkle lightly with salt and let rise for 30 minutes.

While the dough is rising, roast the garlic. Preheat the oven to 400°F. Peel the garlic and place on a 12-inch piece of aluminum foil. Pull up the ends of the foil to form a pouch and add the remaining 2 tablespoons of olive oil. Fold over the ends of the foil to seal the pouch and bake for 25 to 30 minutes, or until the garlic is soft. Leave the oven on. Place the garlic and oil in a bowl and smash with a fork. Spread the roasted garlic over the dough.

Coarsely chop the basil leaves and sprinkle over the garlic. Cut the tomatoes in half, remove the seeds by scraping them out of the tomato with a small tool or your finger, and cut the tomato into thin slices. Arrange the tomato slices evenly over the dough. Sprinkle the crushed red pepper over the tomatoes. Tear each of the provolone slices into 5 or 6 pieces and arrange them over the tomatoes. Bake the focaccia for 30 to 40 minutes, or until golden brown. Remove from the oven and let cool in the pan. Cut into 2-inch squares and serve.

Food Trivia:

Early versions of focaccia were cooked on the hearth of a hot fire or on a heated tile. It’s always had a range of inventive toppings, including herbs, garlic, and onion, but crispy ciccioli, which is the leftovers from rendering chopped-up pork fat into lard, might be a step too far.

Eggplant Tart

My roommate recently made this for a party we were having and was surprised that something so tasty and fancy looking could be so easy to make. Everyone loved it and was impressed that she had made it. It travels well, too. Combined with a side salad, it makes for a nice lunch. –J

Makes about 36 pieces

Oil or cooking spray

1 eggplant

2 tablespoons canola oil

Salt and pepper

1 sheet frozen puff pastry, thawed

½ cup ricotta cheese

¼ cup pine nuts

Preheat the oven to 375°F. Lightly coat a baking sheet with oil or cooking spray.

Trim and discard the stem of the eggplant, then cut it into ¼- to ⅜-inch-thick slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add half of the eggplant slices, and season with salt and pepper. Cook for 5 minutes on each side, or until tender. Repeat with the remaining