Thick Focaccia with Zucchini: Soft and Tasty Recipe
The thick focaccia with zucchini is a soft and fragrant leavened bread, ideal to serve as an appetizer, light lunch, or savory snack. The long fermentation in the fridge gives the dough softness and lightness, while the thinly sliced zucchinis add freshness and taste. Perfect also for picnics or buffets.
Try also these focaccias:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 13 Hours
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 500 g Manitoba flour
- 1.77 cups water
- 10 g salt
- 4 g dry yeast
- 1.35 tbsp extra virgin olive oil
- zucchini
Tools
Large bowl
Spoon or spatula
Baking tray
Knife or mandoline for zucchini
Parchment paper
Steps
For the preparation of the Thick Focaccia with Zucchini: Soft and Tasty Recipe watch the video HERE.
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Let’s prepare the dough:
In a bowl, dissolve the yeast in the water and mix. Add half of the flour and the oil, mixing well. Add the remaining flour and finally the salt. Knead until you obtain a smooth dough.
First fermentation:
Let the dough rest for about 10 minutes, then mix again, cover with plastic wrap, and place in the fridge for about 12 hours
After 12 hours, transfer the dough to a greased baking tray. Spread it with your hands, brush with a bit of oil, and arrange the very thinly sliced zucchinis on top. Add a drizzle of oil and spices as desired.
Let it rise for another hour. Bake in a preheated oven at 428°F (220°C) for 20-25 minutes, until golden.
Enjoy your meal!
storage & tips:
❄️ Storage
The thick focaccia with zucchini can be stored for 1-2 days at room temperature in an airtight container.
It can be reheated in the oven to restore its softness and fragrance.
💡 Tips
For a more intense flavor, add grated cheese or herbs to the dough
You can replace the zucchini with thinly sliced eggplants or bell peppers
It’s also great stuffed with cold cuts or grilled vegetables
FAQ (Questions and Answers)
How long should I let the dough rise?
The dough should be left for 12 hours in the fridge for the first rise and 1 hour at room temperature after transferring to the baking tray before baking
Can I use frozen zucchini?
Yes, but it is better to thaw and squeeze them well to remove excess water, otherwise the focaccia might become too moist.
Can it be prepared in advance?
Yes, the dough can be prepared the night before and baked the next day. The focaccia will be even softer thanks to the long fermentation.
What spices or aromas can I add?Oregano, sweet or smoked paprika, black pepper, and rosemary are perfect to flavor the focaccia. You can also add a bit of grated cheese on top.
Can I make the focaccia without oil in the dough?You can reduce the oil, but it’s important to brush the surface with a bit of oil before adding the zucchini to keep the focaccia soft and golden.
How to store the thick focaccia with zucchini?
It can be stored for 1-2 days at room temperature in an airtight container. To restore its fragrance, heat it slightly in the oven before serving.
