Preparation of Skillet Zucchini Focaccia

• Wash the zucchini, trim them, and cut into thin slices.
  Peel the garlic and sauté it with a little extra virgin olive oil in a large pan.
  Add the zucchini and some torn basil leaves, cook for about ten minutes, then adjust the salt, turn off the heat, and set aside.

  In a large bowl, mix the flour and the instant yeast for savory preparations and make a well in the center.
  While stirring with a fork, gradually pour the water and 2 tbsps of extra virgin olive oil.
  Stir in half a teaspoon of salt, then move to a work surface and knead until you get a smooth and elastic dough.

  Divide it in half and roll each half out with a rolling pin into a thin disc of size suitable for a 9-inch diameter pan.
  Place one of the discs on a sheet of parchment paper while you heat a lightly oiled 9-inch diameter pan over medium heat.

  Fill the disc with prepared zucchini and cover them with the provola slices.
  Close with the second disc of dough, sealing the edges well.
  With the help of the bottom parchment paper, let the focaccia slide into the now-hot pan, lower the heat, and cover with a lid.
  Cook your skillet zucchini focaccia for five minutes on each side and enjoy it hot or cold according to your tastes.

  Chez Bibia