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zucchini focaccia


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


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  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

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