February 21, 2012
"This recipe was borne one summer when I had an abundance of this squash. And I have been making it ever since. Hope you enjoy it! Note**the prep time does not include the rising time.**"
- Serving Size: 1 (714.9 g)
- Calories 1398.9
- Total Fat - 31 g
- Saturated Fat - 6.3 g
- Cholesterol - 7.4 mg
- Sodium - 36.4 mg
- Total Carbohydrate - 238.3 g
- Dietary Fiber - 16.2 g
- Sugars - 5.7 g
- Protein - 43.8 g
- Calcium - 117.2 mg
- Iron - 15 mg
- Vitamin C - 33.8 mg
- Thiamin - 3.1 mg
Combine zucchini and salt in colander. Set aside for 30 minutes to drain. Squeeze out excess moisture.
In food processor, combine zucchini, starting with 2 cups flour, whole wheat flour and dill weed if using; pulse to combine.
In bowl, mix water and yeast, stir until foamy and dissolved. Stir in 3 tbsp olive oil.
With processor running pour water mixture through feed tube and process until it forms a ball, adding more white flour as needed. Continue processing for 1 minute to knead dough. Remove dough to floured board and knead for 5 minutes, adding flour as needed.
Place dough in oiled bowl and let rise for about 1 hour.
Line a large baking sheet with parchment paper; punch down dough and cut in half. Stretch dough on baking sheet to about 8-9" (for a thicker focaccia and larger for a thinner one).
Dimple surface (press heavily in circular motion to make holes; cover and let rest in warm place for about 30 minutes; the holes will slightly close on the bottom and leave dimples on top.
Generously brush the top of one focaccia with oil so that it pools in the dimples. Sprinkle with kosher salt.
Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden.
Repeat with 2nd bread.
Tips & Variations
No special items needed.