In the garden, zucchinis are abundant, always looking for new recipes.
This morning I refreshed the sourdough starter, and with the excess, I prepared the focaccia to cook in a pan for dinner. With the heat, I use the oven less. I’m trying other cooking methods. The double pan helps me out.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
Few and simple
- 2 cups zucchini
- 1.75 oz sourdough starter
- 2.5 cups all-purpose flour
- as needed water
- 7 oz mozzarella
- as needed salt
- as needed fresh basil
- as needed olive oil (Used to brown the zucchini and grease the pan)
Tools
- Pans
Steps
Knead the sourdough starter with the flour, adding water until a soft but workable consistency is achieved.
Slice the zucchini and brown them in a pan with oil, salt, basil.
Place the pan on low heat and cover. Cook on both sides
When almost cooked, cover with mozzarella and browned zucchini.
Finish cooking and serve
I like the dough soft, so I hydrate it a little more. The result has a good airiness.
Of course, the focaccia is crispier when eaten hot. It’s enjoyable cold as well. It keeps well for a day without losing freshness. Alternatively, it can be frozen to use as needed.
