Zucchini and Cheese Focaccia Recipe
This Zucchini and Cheese Focaccia is a savory twist on the classic Italian focaccia bread. The combination of soft fluffy bread tender zucchini and gooey melted cheese makes this a delightful side dish appetizer or even a light meal. The addition of fresh herbs and a drizzle of olive oil makes it even more irresistible. It’s perfect for any occasion and can be enjoyed fresh out of the oven or at room temperature.
Ingredients:
For the dough:
2 ¼ teaspoons (1 packet) active dry yeast
1 cup warm water (about 110°F)
1 tablespoon honey or sugar
3 ½ cups all-purpose flour
1 ½ teaspoons salt
3 tablespoons olive oil (plus extra for drizzling)
For the topping:
1 medium zucchini, thinly sliced
1 cup shredded mozzarella cheese (or a mix of mozzarella and parmesan)
½ cup crumbled feta cheese (optional)
1 tablespoon fresh thyme or rosemary (or a mix)
1 tablespoon olive oil (for drizzling)
Salt and pepper to taste
Red pepper flakes (optional for a bit of heat)
Instructions:
Prepare the Dough:
In a small bowl mix the warm water yeast, and honey (or sugar). Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl combine the flour and salt. Add the yeast mixture and olive oil to the flour mixture. Stir until the dough starts to come together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl cover it with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat the Oven:
Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Assemble the Focaccia:
Once the dough has risen punch it down to release the air. Transfer it to the prepared baking pan and gently stretch and press the dough to fit the shape of the pan.
Let the dough rest for 10-15 minutes while you prepare the toppings.
Add the Toppings:
Arrange the zucchini slices evenly over the dough. Sprinkle the shredded mozzarella crumbled feta (if using) and fresh herbs evenly over the zucchini.
Drizzle with olive oil and sprinkle with salt pepper and red pepper flakes if desired.
Bake:
Bake for 20-25 minutes or until the focaccia is golden brown and the cheese is bubbly and melted. If the zucchini starts to brown too much before the bread is done you can cover it loosely with foil for the remainder of the baking time.
Finish and Serve:
Once baked remove from the oven and let it cool slightly before cutting it into squares. Serve warm or at room temperature.
Tips for Success:
Use Room Temperature Ingredients: If possible let your dough ingredients come to room temperature before mixing them. This will help the yeast activate more effectively.
Let the Dough Rise Properly: Be sure to let your dough rise until it doubles in size. This will result in a fluffier airier focaccia.
Zucchini Preparation: Slice the zucchini thinly so it cooks evenly. You can also sprinkle the zucchini with a pinch of salt and let it sit for 10 minutes before topping the focaccia. This helps draw out excess moisture, preventing the dough from becoming soggy.
Add Garlic: For extra flavor consider adding some minced garlic to the dough or sprinkling it over the zucchini before baking.
Cheese Variations: Feel free to experiment with different cheeses. Goat cheese cheddar or provolone can all be excellent alternatives to mozzarella and feta.
Herb Substitutions: Fresh herbs like oregano basil or sage also work wonderfully with this recipe. You can mix and match based on what you have on hand or your personal taste preferences.
Storage: Leftovers can be stored at room temperature for up to 2 days. For longer storage wrap in plastic wrap and refrigerate for up to 5 days. You can also freeze the focaccia for up to 3 months.
In conclusion a zucchini and cheese focaccia is a delicious and savory bread that brings together the soft airy texture of focaccia with the richness of melted cheese and the subtle freshness of zucchini. This combination creates a perfect balance of flavors and textures making it a versatile addition to any meal. Whether served as a side dish appetizer or even a snack the zucchini and cheese focaccia is sure to be a crowd-pleaser offering a delightful twist on the classic Italian focaccia recipe.
Nutritional Information (Approximate per Serving):
This is based on 8 servings.
Calories: 250-300 kcal
Protein: 8g
Carbohydrates: 30-35g
Fat: 12-14g
Fiber: 2-3g
Sugar: 2-3g
Sodium: 300-400mg
Calcium: 150-200mg
Enjoy your Zucchini and Cheese Focaccia with a light salad or as a flavorful accompaniment to your favorite meal!