• Mon - Sun : 8:30am to 9:30pm

zucchini focaccia


this recipe was borne from an abundance of zucchini that i grew last year. it went into everything!


# # # # # # # # # # #


  1. Combine zucchini and salt in colander
  2. Set aside for 30 minutes to drain
  3. Squeeze out excess moisture
  4. In food processor
  5. Combine zucchini
  6. 3 1 / 4 cups flour
  7. Whole wheat flour and dill weed if using
  8. Pulse to combine
  9. In bowl
  10. Mix water and yeast
  11. Stir until foamy and dissolved
  12. Stir in 3 tbsp olive oil
  13. With processor running pour water mixture through feed tube and process until it forms a ball
  14. Continue processing for 1 minute to knead dough
  15. Remove dough to floured board and knead for 5 minutes
  16. Adding flour as needed
  17. Place dough in oiled bowl and let rise for about 1 hour
  18. Punch down dough and cut in half
  19. Stretch dough to fit 2 oiled pizza pans
  20. Dimple surface (press heavily in circular motion to make holes
  21. Cover and let rest in warm place for about 30 minutes
  22. The holes will slightly close on the bottom and leave dimples on top
  23. Generously brush the top of one focaccia with oil so that it pools in the dimples
  24. Sprinkle with kosher salt
  25. Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden
  26. Repeat with 2nd bread

Step 20

Total Time in Minute 150

Ingredients Count 9

cooking zucchini focaccia

See More Relate Photo




White bread flour

Whole wheat flour

Warm water


Olive oil

Kosher salt

Dill weed

Kitchen Product Offer

See More Kitchen Products Click here

You may Interest

apple cider

from a 1960s rural new zealand cookbook, this is the recipe for apple cider. i haven't tried it yet as i am still collecting enough swing stoppered glass bottles to recycle for this recipe! cook time is actually the standing time apple cider

aussie creamy fish

i haven't tried this, but saw it on recipefinder and thought it's a must-try time is a guesstimate. aussie creamy fish

baked bean pizza

a tasty & economical snack or lunch. baked bean pizza

baked penne with ham peas and jack cheese

a simple, no-nonsense casserole. baked penne with ham  peas  and jack cheese

belgian endive with roquefort walnuts and cranberries

belgian endive with roquefort, walnuts and cranberries. the vintage press recipe provided courtesy of chef david vartanian. belgian endive with roquefort  walnuts and cranberries

busy couscous

this is a wonderful recipe from our local paper. don't let all the different ingredients scare you off, it's yummy! the dried cranberries make it really interesting, and you can substitute butter and dairy yogurt for the marg and soy stuff if that's what busy couscous

caramel crumb bars

this is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. the recipe is from the wonderful cookbook, "the modern baker," by nick malgieri and was chosen top cookie recipe of 2008 by t caramel crumb bars

caramelized onion and thyme jam

a condiment that goes well with bread and cheese. it also complements roasted meats, such as pork, ham, and turkey. caramelized onion and thyme jam

carse of gowrie fruit salad

this is a very superior fruit salad from scotland, to be made at the height of summer with all the most delicate of bush and tree fruits, together with a few old faithfuls, such as bananas. carse of gowrie fruit salad

chickpea and romaine soup with golden vermicelli

quick from scratch soups & salads - food & wine. soup is spanish in origin. they offer chard as a substitution for the romaine, which i am more likely to use. wine: soft, earthy rioja chickpea and romaine soup with golden vermicelli

chilli tomato sauce tomato salsa

simple to make and not too many ingredience. can be used as main meal with spagetti or pasta or just use as a dip chilli tomato sauce   tomato salsa


Follow the food and cooking here.