Zucchini Focaccia 🥒

Name: Zucchini Focaccia 🥒
Total time: 7200 s
Yield: Serves 2 servings
Ingredients: 2 1/3 cups all-purpose flour (about 300 grams); 1 cup warm water (about 240 grams); 1 teaspoon salt (about 6 grams); 2 teaspoons active dry yeast (about 6 grams) or 1/2 ounce fresh yeast (about 15 grams); 2 medium zucchini

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

✨ With just $2 and only 2 hours, I baked this soft, fragrant focaccia packed with zucchini 🥒😍.
A simple dough, fluffy inside and golden outside, that tastes like home and tradition. Perfect on its own or as a side, but honestly… it’s already irresistible just like this! 🔥

This is the second focaccia in a new series featuring easy homemade focaccia recipes for everyone.

📌 Ingredients: flour, water, yeast, olive oil, zucchini, and lots of love.
👉 Try it and let me know if it becomes your go-to Sunday focaccia too ❤️

This is the second focaccia in a new series featuring easy homemade focaccia recipes for everyone.

📌 Ingredients: flour, water, yeast, olive oil, zucchini, and lots of love.
👉 Try it and let me know if it becomes your go-to Sunday focaccia too ❤️

𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳 @piero_balloi

Torino

This is the second focaccia in a new series featuring easy homemade focaccia recipes for everyone.

📌 Ingredients: flour, water, yeast, olive oil, zucchini, and lots of love.
👉 Try it and let me know if it becomes your go-to Sunday focaccia too ❤️

This is the second focaccia in a new series featuring easy homemade focaccia recipes for everyone.

📌 Ingredients: flour, water, yeast, olive oil, zucchini, and lots of love.
👉 Try it and let me know if it becomes your go-to Sunday focaccia too ❤️

Saved

Ingredients

2 hours

Serves 2 servings

2 1/3 cupsall-purpose flour (about 300 grams)
1 cupwarm water (about 240 grams)
1 teaspoonsalt (about 6 grams)
2 teaspoonsactive dry yeast (about 6 grams) or 1/2 ounce fresh yeast (about 15 grams)
2medium zucchini

Saved

Steps

2 hours

1

In a bowl, add the flour and make a well in the center. Pour in the warm water and yeast. Stir with a fork to dissolve the yeast. Gradually incorporate the flour, and when most of it is mixed in, add the salt. Mix again and cover to rest for 15 minutes.
2

Wet your hands with water and fold the dough a few times until it becomes smooth and soft. Wet your hands again if the dough gets sticky. Let the dough rise, covered, in the oven (turned off) for 1 hour.
3

While the dough rises, wash and grate the zucchini. Season with salt, olive oil, and dried basil. Add pepper if you like.
4

Remove the dough from the oven and preheat the oven to 410°F (210°C) with convection. Spread olive oil on the bottom of a round baking pan (about 10 inches/26 cm in diameter). Stretch the dough out with your fingertips to fill the pan, then cover the surface with the zucchini mixture. Once the oven is hot, bake on the lower rack for about 20 minutes. Remove from the oven and let it cool on a wire rack for 10 minutes so the bottom stays crisp. Enjoy!