Focaccia with leeks and zucchini, a tasty focaccia with vegetables and a semi-whole grain dough. It is easy to prepare and perfect for an aperitif to be served with a good cocktail.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8/10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Manitoba flour
- 1.6 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1.2 oz dried sourdough starter
- 1.5 cups water (room temperature)
- 1 teaspoon granulated sugar
- 2.5 tsp fine salt
- 3.5 tbsp olive oil
- 1/3 cup water (room temperature)
- 1/3 cup olive oil
- Half teaspoon fine salt
- 5.3 oz leek (already cleaned)
- 5.3 oz zucchini (already cleaned)
- to taste fine salt
- to taste mixed peppercorns
- 1 tbsp olive oil
Tools
- 1 Stand mixer
- 1 Non-stick baking tray
- 1 Measuring jug
- 1 Grater
Preparation of Focaccia with leeks and zucchini
In the bowl of the stand mixer, add the 3 flours and the dried sourdough starter.
Start the stand mixer and pour about 3/4 of the water.
Knead until the water is well incorporated.
Add the salt, the remaining water and knead until it is absorbed.
Finally, add the oil and knead until you get a smooth and homogeneous dough.
Stop the stand mixer and work the dough by hand for a minute until you form a ball. Place it back in the mixer bowl, cover with plastic wrap and let it rise for 2 hours.
After the two hours of rising, roll out the dough in a pizza tray.
Cover and let it rise for another 2 hours.
After the other 2 hours of rising, use your fingers to make the typical focaccia holes.
Prepare the brine with oil, water, and salt, and pour it over the focaccia.
Bake in a preheated oven at 392°F for 15 minutes.
While the focaccia is baking, prepare the filling.
In a large pan, pour a tablespoon of olive oil and add the leeks cut into thin slices. Cook over medium/low heat for 8/10 minutes with the lid on.
When the leek is wilted, add the zucchini previously grated with a coarse grater. Cook for another 2 minutes over medium heat without the lid.
Salt and pepper to taste.
When the focaccia is cooked, take it out of the oven and sprinkle it with the cooked vegetables.
And voilà… your focaccia with leeks and zucchini is ready to be served.
Useful tips
If you don’t have or don’t like whole wheat flour, replace it with another type of flour keeping the same dose.
For a stronger flavor in the vegetables, you can replace the pepper with chili pepper.
Suggestions
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