The quick zucchini focaccia is a quick, soft, and delicious rustic dish. Some time ago I made zucchini panzerotti, quick calzones without leavening and fried, made practically from zucchini and flour, so I thought of making a similar recipe by creating a nice stuffed focaccia. The quick zucchini focaccia is a delight, very easy with a tasty and stringy filling that you can customize as you like, and you can cook it both in the oven and in a pan!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 3/4 cups all-purpose flour
- 2 3/4 cups zucchini (already cleaned)
- 5 oz cooked ham
- 5 oz scamorza cheese
- 2 tbsp extra virgin olive oil
- 1 packet instant yeast for savory preparations
- 1 tsp salt
- one tablespoon of oil and two of water for the emulsion
Steps
● The quick zucchini focaccia is very simple and quick to prepare. First, put the all-purpose flour, yeast, salt, grated zucchini with a coarse grater, and extra virgin olive oil in a bowl and form a soft and compact dough ball. Work it for a few minutes, so the zucchini will release their liquids, hydrating the dough. In fact, for this, it will not be necessary to add water.
● Work the dough ball on a lightly floured surface and divide it in half. Roll out half of the dough on a sheet of parchment paper to form a circle just under 1/4 inch thick.
● Fill the base with cooked ham, scamorza cheese, more ham, and cover the filling with the second part of the dough, rolling it out first to form a circle.
● Seal the edges well and fold them inward, then brush the surface with an emulsion made by mixing water and oil. Add a pinch of salt and bake the quick zucchini focaccia in a preheated oven at 392°F for about 30 minutes until golden.
Notes:
The quick zucchini focaccia can be stored at room temperature for a few hours or in the fridge for a couple of days. You can also cook it in a pan for 15 minutes on one side and then for another 10 minutes on the other side, keeping the lid on and the flame very low. The dough is prepared without liquids because the zucchini, when kneading, will release their liquid. If, after kneading for 10 minutes, the mixture seems a bit dry, add water, very little at a time.
Other focaccia recipes HERE
