Focaccia with zucchini and speck soft on the inside and crispy outside. Zucchinis are in season, and I start preparing recipes, though I confess I have to unleash my creativity to always find new ideas. The recipe I want to tell you today is of a soft and flavorful Zucchini Focaccia that my family loved. A simple dough enriched with zucchini, speck, and cheese. I also recommend trying my recipe for Zucchini Flan and the recipe for Baked Zucchini Rolls. A very simple leavened dough to prepare to which I added zucchini in small fillets, simply grated and squeezed to remove the vegetable water. This focaccia is perfect for dinner and I’m sure everyone will love it, even those who don’t usually like zucchini. Let’s head to the kitchen and prepare an irresistible Zucchini Focaccia
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 237.18 (Kcal)
- Carbohydrates 30.88 (g) of which sugars 0.57 (g)
- Proteins 12.04 (g)
- Fat 8.55 (g) of which saturated 1.05 (g)of which unsaturated 1.74 (g)
- Fibers 5.64 (g)
- Sodium 228.32 (mg)
Indicative values for a portion of 115 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
Ingredients for Soft Zucchini Focaccia
- 2 1/2 cups flour
- 3 cups zucchini
- 3 oz speck
- 5.3 oz scamorza cheese
- 1 tsp fresh yeast
- 3/4 cup water
- 1 3/4 tbsp extra virgin olive oil
- 1/2 tsp salt
What you need to make Zucchini Pizza
- Grater
- Baking tray
How to Prepare Zucchini and Speck Focaccia
Wash the zucchinis. Cut off one end. Grate them into thin strips using a large-hole grater inside a cloth positioned over a bowl. Once all grated, close the cloth and squeeze to remove all the water contained in the zucchinis.
Cut the speck and scamorza cheese into small pieces. Dissolve the fresh yeast in lukewarm water. Gradually add the flour and mix. Continue the preparation by adding the extra virgin olive oil and the salt. Knead well and finally incorporate the zucchinis, speck, and scamorza cheese into the dough.
Knead well to incorporate all the ingredients in the dough, which will be quite soft and moist. Transfer the dough into a bowl, cover with plastic wrap, and let it rise in a warm place for about 3 hours.
Take the risen dough. Oil a rectangular tray, mine measures 9 x 11 inches. Using oiled hands, spread the dough in the tray, pressing it down well over the entire surface. Let it rise for an hour.
Preheat the oven to 375°F. Oil the top of the Focaccia with zucchini. Bake the focaccia in the hot oven at 375°F in convection mode for 20 minutes. If using a conventional oven, increase the temperature to 400°F.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there’s any focaccia left, keep it in a container or a food bag for a day. You can also freeze it. Just reheat it for a few minutes to make it crispy like freshly baked.
Don’t miss the Zucchini Crepes recipe
Your Questions
What can I substitute for speck?
You can use cooked ham or bresaola. For a vegetarian version, simply don’t add any cold cuts.
