Curry and Zucchini Focaccia

Name: Curry and Zucchini Focaccia
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 2/3 cups all-purpose flour (about 200 grams); 2/3 cup bread flour (about 100 grams); 1 packet (2 1/4 teaspoons) or 7 grams) instant yeast for savory recipes; 3/4 cup warm water (about 200 ml); 2 tablespoons extra virgin olive oil; 1 teaspoon fine salt; 1 zucchini; 2/3 teaspoon curry powder

Martina Colliard @cook_111023051

Torino

Curry and Zucchini Focaccia

Martina Colliard @cook_111023051

Saved

Ingredients

30 minutes

Serves 4 servings

1 2/3 cupsall-purpose flour (about 200 grams)
2/3 cupbread flour (about 100 grams)
1 packet (2 1/4 teaspoons)or 7 grams) instant yeast for savory recipes
3/4 cupwarm water (about 200 ml)
2 tablespoonsextra virgin olive oil
1 teaspoonfine salt
1zucchini
2/3 teaspooncurry powder

Saved

Steps

30 minutes

1

In a bowl, mix the flours, yeast, and salt.
2

Add the warm water, olive oil, and curry powder. Stir with a spoon, then knead quickly by hand until you have a smooth, even dough.
3

Grease a baking sheet and spread the dough directly onto it, shaping it into a rectangle or oval.
4

Arrange the zucchini slices on top and drizzle with a little olive oil and sprinkle with coarse salt.
5

Let the dough rest in a warm place for about 15-20 minutes.
6

Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, until the focaccia is golden brown.