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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.

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

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

Find it online: https://thefamilycooking.com/zucchini-focaccia-recipe/