Focaccia with Zucchini and Tomato

Focaccia is about the only bread I have patience for. This is a personal failing, I am sure, and maybe with years of work and effort, I will work my way to making all sorts of bread regularly and with vigor. I have written about focaccia on here before, but this one comes with a lot more toppings.

What you need:

1 package of dry yeast (1/4 oz)

5 cups of all-purpose flour

¼ cup olive oil

15 or so olives, chopped up

1 zucchini, sliced thin

1 tomato, sliced thin

5 cloves of garlic, chopped up

2 teaspoon coarse or kosher salt (but regular table salt is OK, too)

2 teaspoons table salt

Preheat the oven to 425 degrees. Prepare the yeast by pouring it into 1â…” cup warm water, stirring with gusto, and then letting it sit for 5 minutes. Pour the yeast mixture in a big mixing bowl and add the flour, olive oil, and salt. Mix it all together. Sometimes I find that putting music on during this part makes it all much more fun. Have you considered Don Giovanni?

After the dough feels soft and sticky, throw it on a lightly floured surface and knead it for a few minutes. Rub oil along the sides of a bowl. Rub more oil along the sides of your dough and place the dough in the oily bowl. Cover it and let it sit at room temperature for an hour to an hour and a half. Once the dough has just about doubled in size, you’ll be ready for the next step.

Ah right, I should explain that next step. Flatten the dough out on a 15″³ x 10″³ x 1″³ baking sheet. Press zucchini and tomato slices across the top. Scatter the garlic and olives across the top and drizzle a little salt and olive oil on top of the bread. Poke some useful holes across the top of the bread and then pop it in the oven for 20-25 minutes, or until golden brown. Let it cool down just a bit and then chow down. It’s pretty all right cold, too.

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