Focaccia with zucchini

Name: Focaccia with zucchini
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6
Ingredients: Manitoba flour 0.8 cup; Water 0.42 cup; Fresh brewer's yeast 0.035 oz; Type 00 flour 3 ¼ cups; Water ¾ cup; Fine salt 1.7 tsp; Malt 1 tsp; Extra virgin olive oil 1 ½ tbsp; Fresh brewer's yeast 1 tsp; Zucchini 0.8 cup; Extra virgin olive oil ¾ tbsp; Fine salt to taste; Black pepper to taste

it es fr de br

Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 50 min
Cook time: 25 min
Serving: 6
Cost: Low
Note more than 18 hours of rising

PRESENTATION

And alright, let's talk about this focaccia with zucchini. Seriously, it's straight from Liguria. Yeah, that stunning coastal region in Italy—known for its incredible bread. So, the base? It's like the classic homemade focaccia bread everyone loves. And really soft inside with that little crispy edge. Can't go wrong with it. What makes this version special is the thin slices of zucchini right on top before baking. And look, they soak up the olive oil, pick up a golden color, and fill your kitchen with that fresh-baked smell.

Zucchini adds a light, tender vibe, making it awesome for summer when those veggies are everywhere. Folks in Liguria grab this for mid-morning snacks or a quick bite during an aperitivo. It is not just about tradition. Adding zucchini gives the bread a new, seasonal twist. And I gotta say, it fits right in with the region’s love for simple, tasty food.

Thing is, Italian bread with zucchini isn’t something you see at every table. But, people who like to try something a bit different keep coming back to it. The way the dough rests and rises? For real, that's what gives this zucchini focaccia recipe its moist, airy inside. And the oven time gets you that nice, crunchy crust outside.

Compared to tomato-topped focaccia or versions with millet or olives, this one stays on the lighter side. The zucchini shines without a lot of extra stuff. Friends and family end up grabbing piece after piece because the flavor is just salty enough, with a hint of that sweet zucchini. Whether you call it savory zucchini bread or vegetable focaccia, it fits any time of day. For sure. People love it as a snack, a starter with drinks, or something to go along with soup.

In Liguria, you’ll see it pop up at bakeries and bars all summer—and nobody seems to get tired of it. Focaccia with zucchini really proves you don’t need a ton of fancy ingredients to make something special and a little different.

INGREDIENTS

Ingredients for the poolish: Manitoba flour 0.8 cup (100 g); Water 0.42 cup (100 g); Fresh brewer's yeast 0.035 oz (1 g)

for the dough: Type 00 flour 3 ¼ cups (400 g); Water ¾ cup (200 g); Fine salt 1.7 tsp (10 g); Malt 1 tsp; Extra virgin olive oil 1 ½ tbsp (20 g); Fresh brewer's yeast 1 tsp (4 g)

for topping: Zucchini 0.8 cup (100 g); Extra virgin olive oil ¾ tbsp (10 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Focaccia with zucchini

To prepare the focaccia with zucchini, start with the poolish. Pour the flour into a bowl, add the water 1 and the crumbled yeast 2. Mix with a spatula until the ingredients are combined 3.

Cover the bowl with plastic wrap 4 and leave at room temperature for 12 hours. After this time 5, transfer the poolish to a larger bowl 6.

Add the water 7, the crumbled yeast 8, and mix with a spatula. Add the flour 9

and mix again with a spatula 10. When you have obtained a homogeneous mixture, add the malt 11 and the oil 12.

Then add the salt 13 and knead with your hands 14. Transfer onto a work surface 15 and,

without adding flour, work it for about ten minutes 16 until it becomes smooth. If it is too sticky, let the dough rest for a few minutes, then continue kneading. Shape the dough into a ball 17 and transfer it to a large, lightly oiled bowl, preferably wooden. Cover with plastic wrap 18

and let rise for 3 hours at room temperature. When the dough is well-risen 19, transfer it to a pastry board. Give the dough a couple of strengthening folds 20 and form it into a sort of loaf 21.

Transfer the dough onto a 15x11 inch sheet pan lightly greased, add a drizzle of oil on top 22, and let rest for 30 minutes 23. Meanwhile, wash the zucchini, trim it, and using a mandoline, cut it into slices about 1/16 inch thick 34.

Spread the dough with your hands 25 to cover the entire surface of the pan. Wait another 30 minutes and garnish the surface with sliced zucchinis 2627. Wait another 15 minutes,

add salt, pepper, and a drizzle of oil 28, then bake in a preheated ventilated oven at 410°F for 25 minutes. When it's nicely golden, take it out of the oven 29, wait a few minutes, and transfer it to a cooling rack 30. Let it cool slightly and serve!