Zucchini Focaccia
Elevate your bread-baking game with this irresistible zucchini focaccia, a savory Italian flatbread adorned with thin, golden slices of zucchini and the aromatic pairing of fresh rosemary and garlic. Perfectly crisp along the edges and delightfully fluffy inside, this focaccia recipe combines a simple yeast dough with the rich flavors of olive oil and flaky sea salt. The zucchini adds a touch of natural sweetness and a pop of color, while the dimpled surface ensures every bite is infused with herby, garlicky goodness. Ready in just over two hours, this homemade focaccia is a showstopper for any occasion—serve it as an appetizer, a side dish, or a snack. Whether you're hosting a dinner party or whipping up an everyday treat, this zucchini focaccia will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 7 grams Instant yeast
- 10 grams Sugar
- 15 grams Salt
- 60 milliliters Olive oil
- 1 medium Zucchini
- 1 tablespoon Fresh rosemary
- 1 teaspoon Garlic powder
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Slowly pour in the warm water and olive oil, stirring with a wooden spoon until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise for 1 hour or until doubled in size.
While the dough is rising, slice the zucchini into thin rounds and set aside.
Once the dough has risen, grease a 9x13-inch baking pan with olive oil. Gently stretch and press the dough into the pan, covering the entire surface.
Let the dough rise in the pan for another 30 minutes, uncovered.
Preheat your oven to 220°C (430°F).
Before baking, arrange the zucchini slices on top of the dough, slightly overlapping them. Drizzle with olive oil and sprinkle with fresh rosemary, garlic powder, and flaky sea salt.
Using your fingertips, press dimples all over the surface of the dough, ensuring some olive oil pools into the dimples for extra flavor.
Bake in the preheated oven for 20-25 minutes or until golden brown and the edges are crisp.
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9940 mg | 432% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 24.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
