Zucchini Focaccia

Name: Zucchini Focaccia
Yield: 6–8 Servings
Cuisine: Italian
Ingredients: 2 cups water, cool room temperature; 1 teaspoon coconut sugar; 3½ teaspoons salt; 8 tablespoons extra virgin olive oil; 5 teaspoons active dry yeast; 3⅔ cups King Arthur bread flour; Extra virgin olive oil; 1 yellow onion; 2 cloves fresh garlic, thinly sliced; 2–3 zucchini, thinly sliced on the diagonal

Preparation info

6–8
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Whether you use a frozen prepared focaccia dough or make your own, this dish is the perfect ice breaker at a party, light lunch, or side dish. It’s nothing short of glorious and the fiber, minerals and vitamins of zucchini never tasted so good.

Ingredients

Focaccia dough

3⅔ cups King Arthur bread flour
5 teaspoons active dry yeast
1

Europe
Italy
Side dish
Lunch
Mediterranean
Vegan

Method

Make the dough first

In a stand mixer with the dough hook, mix the flour, yeast and sugar on medium until combined, about 30 seconds. With the mixer on low, slowly add water, then increase to medium and mix until the ingredients form a very wet, smooth dough, about 5 minutes.

Turn off the mixer, cover the bowl with a towel and let stand for 10 minutes. Meanwhile, coat the bott