Zucchini Focaccia

Whether you use a frozen prepared focaccia dough or make your own, this dish is the perfect ice breaker at a party; a light lunch or side dish. It’s nothing short of glorious and the fiber, minerals and vitamins of zucchini never tasted so good.

Makes 6-8 servings

Ingredient List:

Focaccia dough:

• 3 2/3 cups King Arthur bread flour
• 5 teaspoons active dry yeast
• 1 teaspoon coconut sugar
• 2 cups water, cool room temperature
• 8 tablespoons extra-virgin olive oil 3 ½ teaspoons salt

Zucchini:

• Extra virgin olive oil
• 1 yellow onion
• 2 cloves fresh garlic, thinly sliced 2-3 zucchini, thinly sliced on the diagonal

Step By Step Instructions:

Make the dough first:

In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, slowly add water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about five minutes.

Turn off the mixer, cover the bowl with a towel and let stand for ten minutes.  Meanwhile, coat the bottom and sides of a large bowl with 2 tablespoons of the oil and set aside.

Sprinkle 2 teaspoons of the salt over the dough, then knead on medium until smooth and elastic, about 5 minutes; the dough will be wet enough to cling to the sides of the bowl.  Using a silicone spatula, scape the dough into the oiled bowl. Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil.  Cover loosely with plastic wrap and let stand at room temperature for 5 ½ to 6 hours; during this time, the dough will double in volume, deflate, then rise again (but will not double in volume again).

After the dough has risen for about 4 ½ hours, heat the oven to 500 degrees F with a baking sheet or stone on the middle rack.  Lightly oil a 9 X 13-inch metal baking pan; then pour 2 tablespoons of the remaining oil in the center of the pan; set aside.

When the dough is ready, gently pour it into the prepared pan, scrapping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible.  The dough will eventually settle into an even layer in the pan; do not spread the dough with the spatula, as this will cause it to deflate; set aside.

While the dough is on its second rise, prepare the zucchini. Place a small amount of olive oil and onion in a skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and cook, stirring until translucent. Add zucchini, another pinch of salt and cook, stirring until limp, but not soft.

Spread the cooked zucchini evenly over the focaccia dough.

Place the pan on the baking steel or stone and bake until golden brown and the sides have pulled away from the pan, 20 to 22 minutes.  Cool in the pan on a wire rack for 5 minutes.  Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack.  Cool for 30 minutes before serving.

Cook’s Tip: You can use a frozen focaccia dough to skip making it from scratch.