Zucchini and onion focaccia is a simple and irresistible recipe, perfect to enjoy as an appetizer, a main dish, or even for a tasty aperitif. Crispy outside, soft and fluffy inside, fragrant and wholesome, it is one of those dishes that wins you over at first bite. It’s Grandma Benedetta’s favorite, and not by chance: it’s easy to prepare and always brings great satisfaction. Try it and let me know what you think.
SEASON
🍀 #zucchini grown outdoors: from May to October
🍀 #fresh onions: from March to December
FOCACCIA RECIPES
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: Serves a 12-inch round pan
- Cooking methods: Oven
- Cuisine: Wellness
- Seasonality: Spring, Summer, and Autumn
- Energy 270.60 (Kcal)
- Carbohydrates 36.16 (g) of which sugars 1.19 (g)
- Proteins 7.42 (g)
- Fat 11.69 (g) of which saturated 1.64 (g)of which unsaturated 0.29 (g)
- Fibers 0.95 (g)
- Sodium 196.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Zucchini and Onion Focaccia
AMOUNTS
🍀 for a 16 x 12 inch rectangular baking pan
🍀 for a 12-inch round pan
- 10.5 oz Manitoba flour
- 7 oz re-milled durum wheat semolina flour
- 1 1/4 cups water (at room temperature)
- 2 tbsp extra virgin olive oil
- 1 3/4 tsp dry yeast (or 15 g of fresh yeast)
- 1 tsp sugar (or malt – about 5 g)
- 1 zucchini (about 4.7 oz)
- 1 tsp fine salt
- 2 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp extra virgin olive oil
- 3 1/2 tbsp water
- 1 3/4 oz white onion (or golden, Tropea red)
- to taste rosemary (chopped – optional)
To knead
By hand, or use the
- Stand Mixer
- Baking Pan round d.12
- Parchment Paper
Zucchini and Onion Focaccia
Place all ingredients (except salt) in a bowl and knead with the stand mixer, or by hand.
Meanwhile, wash and cut the zucchini into small regular pieces.
Add the zucchini and salt to the dough and mix well.
Cover the dough and let it rise in a warm place for about 3 hours, or until it doubles in size.
Take the risen dough.
Transfer it to a baking pan (preferably lined with parchment paper). Oil beneath and over.
Spread the dough and create the classic dimples with your fingers.
Pour the oil and water emulsion over and dimple again with your fingers.
Enhance with thin onion slices and plenty of rosemary (optional).
Let it rise in a warm place (great in the oven at 122°F) for about 1 hour.
Bake on the lower rack, in a preheated static oven:
first at 428°F for 20 minutes,
then lower and continue at 392°F for another 10 minutes.
STORING zucchini and onion focaccia
It keeps at room temperature for up to 2 days in an airtight container. If it’s warm, place in the fridge. Heat before eating.
To keep it longer, cut the focaccia into slices and freeze it wrapped in cling film. Thaw at room temperature and then heat in the oven or pan.
FAQ (Questions and Answers)
Is zucchini and onion focaccia good cold?
Yes, it can be enjoyed cold, but it’s tastier if slightly heated.
What type of onion to use for the focaccia?
You can use white, golden, or red onions. Red onions add a sweeter and more colorful touch.
How to prevent zucchini and onion focaccia from being too moist?
Dry the zucchini well, slice them thinly, and don’t overdo the quantity.
Can I add cheese to zucchini and onion focaccia?
Sure, excellent choices include Asiago, smoked scamorza, provolone, or a bit of grated Parmesan on top towards the end of baking.
