Zucchini Focaccia Recipe

Why You’ll Love This Recipe

I love this zucchini focaccia because the mild flavor of zucchini pairs beautifully with olive oil, garlic, herbs, and a golden focaccia crust. The vegetables add freshness without making the bread feel too heavy.

I also find this recipe wonderfully versatile. I can serve it alongside soup or salad, cut it into small squares for an appetizer, or slice it horizontally and use it for sandwiches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups bread flour or all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2 teaspoons fine sea salt
• 1 1/2 cups warm water
• 1/4 cup extra-virgin olive oil, plus more for the pan and topping
• 1 medium zucchini
• 2 garlic cloves, finely minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fresh rosemary leaves, optional
• 1/2 teaspoon coarse sea salt
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan, optional

Directions

1. I combine the warm water, sugar, and yeast in a large mixing bowl. I let the mixture stand for about 5 minutes.
2. I add the flour, fine sea salt, and 2 tablespoons of olive oil. I mix until a soft and slightly sticky dough forms.
3. I knead the dough for about 7–10 minutes, until it becomes smooth and elastic. I avoid adding too much extra flour because a moist dough helps me create an airy focaccia.
4. I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place for about 1–1 1/2 hours, or until approximately doubled in size.
5. While the dough rises, I slice the zucchini into very thin rounds. I place the slices on paper towels, sprinkle them lightly with salt, and leave them for about 10–15 minutes. I pat away the released moisture before using them.
6. I generously coat a 9×13-inch metal baking pan with olive oil.
7. I transfer the risen dough to the prepared pan and gently stretch it toward the corners. If the dough resists, I let it rest for 10 minutes and then continue stretching.
8. I cover the pan and let the dough rise for another 30–45 minutes, until it becomes noticeably puffy.
9. I preheat my oven to 425°F (220°C).
10. I drizzle the dough generously with olive oil and use my fingertips to create deep dimples across the surface.
11. I arrange the zucchini slices over the dough, slightly overlapping them in places. I sprinkle the minced garlic, Italian seasoning, rosemary, coarse sea salt, and black pepper over the top.
12. If I’m using Parmesan, I scatter it lightly over the zucchini.
13. I bake the focaccia for about 25–30 minutes, until the edges and bottom are golden brown and the zucchini is tender and lightly roasted.
14. I let the focaccia cool in the pan for about 5–10 minutes before transferring it to a cutting board.
15. I finish with another light drizzle of extra-virgin olive oil, then cut the focaccia into squares or slices.

Servings and Timing

I usually cut this zucchini focaccia into 12 smaller squares for appetizers or 6–8 larger portions when I serve it as part of a meal.

• Prep time: 20 minutes
• First rise: 1–1 1/2 hours
• Second rise: 30–45 minutes
• Cook time: 25–30 minutes
• Total time: About 2 hours 30 minutes
• Yield: One 9×13-inch focaccia
• Servings: 6–12

Variations

Zucchini and Parmesan Focaccia

I generously sprinkle grated Parmesan over the zucchini before baking. I love how the cheese develops a savory, lightly crisp surface while complementing the mild zucchini.

Zucchini and Tomato Focaccia

I add halved cherry tomatoes between the zucchini slices. The tomatoes become sweet and juicy in the oven and give my focaccia extra color and flavor.

Zucchini and Mozzarella Focaccia

I scatter small pieces of mozzarella over the focaccia during the final 10 minutes of baking. This gives me a cheesier version without preventing the bread from developing a golden crust.

Zucchini and Onion Focaccia

I add very thinly sliced red or yellow onion between the zucchini rounds. As the focaccia bakes, I find that the onion becomes tender and slightly caramelized.

Spicy Zucchini Focaccia

I sprinkle crushed red pepper flakes over the zucchini before baking. I can also add thin slices of fresh chili when I want a stronger spicy flavor.

Storage/Reheating

I let my zucchini focaccia cool completely before storing it. I place leftovers in an airtight container and refrigerate them for up to 3–4 days because the zucchini adds extra moisture to the bread.

For longer storage, I wrap individual pieces and freeze them in a freezer-safe container for up to about 2 months. I thaw them in the refrigerator or reheat them directly from frozen with a little additional baking time.

I prefer reheating zucchini focaccia in a 375°F (190°C) oven for about 8–10 minutes. I can also use an air fryer at 350°F (175°C) for approximately 3–5 minutes. These methods help me bring back the crisp edges and warm, tender center.

FAQs

How do I keep zucchini focaccia from becoming soggy?

I slice my zucchini thinly and remove some of its excess moisture before putting it on the dough. I lightly salt the slices, let them rest for 10–15 minutes, and then pat them dry. I also avoid completely covering the dough with thick layers of zucchini.

Do I need to cook the zucchini before putting it on focaccia?

No. I use thinly sliced raw zucchini because it cooks while the focaccia bakes. I find that thin slices become tender and lightly browned without requiring any precooking.

Can I prepare zucchini focaccia dough overnight?

Yes. I can prepare the dough ahead and let it ferment slowly in the refrigerator overnight. I bring it out of the refrigerator, transfer it to my oiled pan, and give it enough time to relax and become puffy before topping and baking.

Can I use yellow squash instead of zucchini?

Yes. I can replace some or all of the zucchini with thinly sliced yellow summer squash. I prepare it in the same way, removing excess moisture before arranging it over the dough.

What can I serve with zucchini focaccia?

I like serving zucchini focaccia with tomato soup, vegetable soup, pasta, salads, roasted vegetables, or a selection of dips. I can also split thicker pieces horizontally and use them as bread for Mediterranean-style sandwiches.

Conclusion

Zucchini focaccia is a flavorful way for me to combine tender seasonal vegetables with a crisp, airy homemade bread. I especially love the contrast between the golden olive oil-rich crust, fluffy interior, and lightly roasted zucchini. With simple additions such as Parmesan, tomatoes, onions, or fresh herbs, I can easily adapt this focaccia for appetizers, sandwiches, side dishes, or a relaxed meal.

Zucchini Focaccia Recipe

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Zucchini focaccia is a soft, airy, olive oil-rich bread topped with thinly sliced zucchini, garlic, herbs, and sea salt. The zucchini becomes tender and lightly caramelized while the focaccia develops crisp golden edges and a fluffy center.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: About 2 hours 30 minutes
• Yield: One 9x13-inch focaccia, 6–12 servings
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 4 cups bread flour or all-purpose flour
• 2 1/4 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2 teaspoons fine sea salt
• 1 1/2 cups warm water
• 1/4 cup extra-virgin olive oil, plus more for the pan and topping
• 1 medium zucchini
• 2 garlic cloves, finely minced
• 1 teaspoon dried Italian seasoning
• 1 teaspoon fresh rosemary leaves, optional
• 1/2 teaspoon coarse sea salt
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan, optional

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Instructions

1. Combine the warm water, sugar, and yeast in a large mixing bowl. Let the mixture stand for about 5 minutes.
2. Add the flour, fine sea salt, and 2 tablespoons of olive oil. Mix until a soft, slightly sticky dough forms.
3. Knead the dough for 7–10 minutes, until smooth and elastic. Avoid adding excessive flour so the focaccia remains light and airy.
4. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
5. While the dough rises, slice the zucchini into very thin rounds. Arrange the slices on paper towels, sprinkle lightly with salt, and let stand for 10–15 minutes. Pat away the released moisture.
6. Generously coat a 9×13-inch metal baking pan with olive oil.
7. Transfer the risen dough to the prepared pan and gently stretch it toward the corners. If it resists, let it rest for 10 minutes before continuing.
8. Cover the pan and let the dough rise for another 30–45 minutes, until noticeably puffy.
9. Preheat the oven to 425°F (220°C).
10. Drizzle the dough generously with olive oil and use your fingertips to create deep dimples across the surface.
11. Arrange the zucchini slices over the dough, slightly overlapping them in places. Sprinkle with minced garlic, Italian seasoning, rosemary, coarse sea salt, and black pepper.
12. If using Parmesan, scatter it lightly over the zucchini.
13. Bake for 25–30 minutes, until the edges and bottom are golden brown and the zucchini is tender and lightly roasted.
14. Let the focaccia cool in the pan for 5–10 minutes before transferring it to a cutting board.
15. Finish with a light drizzle of extra-virgin olive oil, then cut into squares or slices and serve.

Notes

• Removing excess moisture from the zucchini helps prevent the focaccia from becoming soggy.
• Keep the dough soft and slightly sticky rather than adding excessive flour, which can produce a denser bread.
• For zucchini and Parmesan focaccia, generously sprinkle grated Parmesan over the zucchini before baking.
• For zucchini and tomato focaccia, add halved cherry tomatoes between the zucchini slices.
• For zucchini and mozzarella focaccia, scatter small pieces of mozzarella over the bread during the final 10 minutes of baking.
• For zucchini and onion focaccia, add very thinly sliced red or yellow onion between the zucchini rounds.
• For a spicy version, sprinkle crushed red pepper flakes or thinly sliced fresh chili over the zucchini before baking.
• Yellow summer squash can replace some or all of the zucchini.
• The dough can be refrigerated overnight for a slow fermentation. Allow it to relax and become puffy in the oiled pan before topping and baking.
• Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
• Freeze individual portions in a freezer-safe container for up to 2 months.
• Reheat at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 3–5 minutes.

Nutrition

• Serving Size: 1/8 focaccia
• Calories: 285 kcal
• Sugar: 2 g
• Sodium: 590 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 2 mg