Zucchini Focaccia
This Zucchini Focaccia recipe is a delightful and versatile Italian flatbread, infused with fresh zucchini and topped with a drizzle of olive oil, perfect for an appetizer, snack, or side dish. The fluffy texture of the focaccia paired with the mild sweetness of zucchini makes it irresistible. Letβs walk you through the process of creating this wonderfully soft, airy, and flavorful focaccia with just a few ingredients and steps.
Category: Bread
Serving Size: 6 pieces
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 3 hours 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 100g |
| Water | 100g |
| Fresh Brewer’s Yeast | 1g |
| 00 Flour | 400g |
| Water | 200g |
| Fine Salt | 10g |
| Malt | 1 teaspoon |
| Extra Virgin Olive Oil | 20g |
| Fresh Brewer’s Yeast (additional) | 4g |
| Zucchini | 100g |
| Extra Virgin Olive Oil (for topping) | 10g |
| Fine Salt (for topping) | To taste |
| Black Pepper (for topping) | To taste |
Instructions
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Prepare the Poolish: In a mixing bowl, combine 100g of Manitoba flour and 100g of water. Mix the ingredients together using a spatula until they form a rough dough. Cover the bowl with plastic wrap and let it sit for 1 hour at room temperature.
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Prepare the Dough: After 1 hour, transfer the poolish into a larger mixing bowl. Add the 200g of water, 4g of fresh brewer’s yeast (crumbled), and mix with a spatula until fully combined. Stir in 1 teaspoon of malt and 10g of fine salt.
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Knead the Dough: Transfer the mixture onto a clean work surface (no need to add flour). Knead for about 10 minutes until the dough becomes smooth and elastic. Once kneaded, let the dough rise at room temperature for about 3 hours until it has doubled in size.
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Shape the Focaccia: Once the dough has risen, transfer it onto a work surface. Gently perform a few folds to strengthen the dough. Grease a 39×27 cm baking tray with a small amount of olive oil. Place the dough into the tray, pressing gently to cover the entire surface. Drizzle with a little more olive oil.
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Prepare the Zucchini Topping: Wash and trim the zucchini. Using a mandoline slicer, cut the zucchini into thin 2mm slices. After 30 minutes of resting, arrange the zucchini slices evenly over the top of the focaccia.
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Resting and Seasoning: Let the dough rest for an additional 15 minutes. Then, season the focaccia with a pinch of salt, a sprinkle of black pepper, and drizzle with 10g of extra virgin olive oil.
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Baking: Preheat your oven to 210Β°C (410Β°F) with the convection fan on. Place the focaccia in the oven and bake for 25 minutes, or until golden brown on top.
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Serving: Once baked, remove the focaccia from the oven and let it cool for a few minutes before transferring it to a wire rack to cool completely. Cut into pieces and serve warm or at room temperature.
Notes:
- You can customize your focaccia by adding other toppings like herbs or cheese if desired.
- The resting times are essential to achieve a light, airy texture, so donβt rush through them.
- This focaccia pairs beautifully with a variety of dips, cheeses, or even as a sandwich base.
This Zucchini Focaccia brings a simple but satisfying blend of textures and flavors to the table, offering a perfect balance between the crispy edges and soft, airy center, all enhanced by the earthy, slightly sweet flavor of fresh zucchini. Enjoy this delicious Italian treat fresh out of the oven or as part of a meal with friends and family!
