Zucchini Focaccia
Recipes our colleagues swear at by
Paul D'AmbraThis year we've grown way too many zucchinis. One way I've been trying to use them up is putting them in dough. The kids love it!
Ingredients
- 800g bread flour or 00 pizza flour
- 1 sachet dried yeast
- 20g salt
- 250ml water
- 1 big zucchini
- 2 cloves garlic
- Olive oil
- 10 cherry tomatoes (optional)
- 10 olives (optional)
- Rosemary, to taste (optional)
- Sea salt, to taste
Method
- 1
Grate or slice the zucchini.
- 2
Put garlic and oil in a pan, fry garlic till blond not brown.
- 3
Add the zucchini and cook till soft.
- 4
Blitz the cooked zucchini in a blender.
- 5
Put flour, salt, yeast, water, and blitzed zucchini in a stand mixer (or just use a bowl and your hands).
- 6
Mix until it makes a nice dough, adding water as needed.
- 7
Leave on the windowsill with a wet tea towel on top for 2 hours.
- 8
Knock it back and split it into at least 2 pieces (depends on the size of tin you have).
- 9
Oil the tin, spread the dough into it. Optionally leave for another hour to rise.
- 10
Add tomatoes, olives, rosemary, and sea salt to taste. Use your fingers to make dimples in the dough.
- 11
Cook at 180°C for 20 minutes or until golden brown.