Zucchini Focaccia
Recipe: #4713
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.**"
Original is 2 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Combine zucchini and salt in colander. Set aside for 30 minutes to drain. Squeeze out excess moisture.
Step 2
In food processor, combine zucchini, starting with 2 cups flour, whole wheat flour and dill weed if using; pulse to combine.
Step 3
In bowl, mix water and yeast, stir until foamy and dissolved. Stir in 3 tbsp olive oil.
Step 4
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.
Step 5
Place dough in oiled bowl and let rise for about 1 hour.
Step 6
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).
Step 7
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.
Step 8
Generously brush the top of one focaccia with oil so that it pools in the dimples. Sprinkle with kosher salt.
Step 9
Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden.
Step 10
Repeat with 2nd bread.
Tips
No special items needed.
4 Reviews
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