Zucchini Focaccia

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.