zucchini focaccia

Desciption

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

Steps

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

Step 20

Total Time in Minute 150

Ingredients Count 9

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Ingredients

Zucchini

Salt

White bread flour

Whole wheat flour

Warm water

Yeast

Olive oil

Kosher salt

Dill weed

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