Quick Potato and Zucchini Focaccia: My Favorite Dinner Saver Recipe!
Hello everyone! If you’re tired of long and complicated recipes, take a moment.
I want to share with you my Quick Potato and Zucchini Flatbread, a brilliant recipe I always make when I’m short on time and want maximum flavor.
No need for long risings. Just a few ingredients and less than 10 minutes of preparation before baking.
This flatbread is crispy on the outside and super soft inside. The taste is really excellent, a simple and comforting mix.
Perfect as a last-minute dinner saver, a tasty appetizer, or cut into cubes for a party snack.
Find all the steps below! Trust me, it’ll become your favorite quick recipe. Come along and let’s start cooking.
Happy Cooking, Giusi. You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato and Zucchini Focaccia
- 2 cups rimacinata semolina flour
- 14 oz potatoes (Grated)
- 1 zucchini (Grated)
- salt (To taste)
- 1.25 cups water
- 0.35 cups grated cheese
- 3.4 tbsp extra virgin olive oil
Steps for Potato and Zucchini Focaccia
Take a large bowl. Pour in the grated potatoes and the grated zucchini (if the vegetables are too watery, squeeze them well).
Add the grated parmesan, salt, and semolina flour. Semolina is perfect for a rustic crust!
Use a fork to mix all the ingredients. Work until you get a well-combined mixture.
Slowly add the water and oil, in a thin stream. Do not pour all at once! As you pour, keep mixing with the fork.
Keep mixing.
The goal is to achieve a dough that is not too liquid, but perfectly creamy, like a thick batter that can be easily spread in the pan.
Take your baking sheet and carefully line it with a sheet of baking paper. A little trick: wet and lightly squeeze the paper before using it, so it will adhere better!
Pour all the creamy potato and zucchini mixture into the pan.
With the help of a spatula or simply the back of a fork, level it well. Try to create an even layer, not too thick, so that the focaccia cooks evenly and becomes nice and crispy.
Bake your flatbread in a preheated static oven at 355°F for about 35 minutes. The center should be firm.
For the last five minutes of cooking, turn on the grill to brown the surface and create that irresistible crust that crunches with the first bite.
Storage
Wrap the flatbread (or “focaccia non focaccia”) in plastic wrap and store it in the fridge. It keeps very well for a couple of days.
When the craving hits, take it out and reheat it for a few minutes in the oven or skillet. It will be crispy and delicious, like freshly made!
