Immerse yourself in the authentic flavors of Southern Italy with this delectable Zucchini Focaccia Pugliese – a perfect blend of crispy edges, soft interior, and vibrant vegetable toppings that will transport you straight to the sun-drenched regions of Puglia.
Ingredients
- 1 2/3 cups (200g) type 0 or type 1 flour
- 1 cup (120g) re-milled semolina flour
- 3/4 cup (180ml) warm water
- 2 tablespoons (30ml) extra virgin olive oil
- 1 teaspoon (3g) brewer’s yeast
- 2 teaspoons sugar
- 1 tablespoon (13g) salt
- 2 medium zucchini, sliced into thin rounds
- Fresh oregano and rosemary
- Additional olive oil for drizzling
Step-by-Step Instructions
Dough Preparation
- In a large mixing bowl or stand mixer, dissolve the brewer’s yeast and sugar in warm water (around 110°F/43°C).
- Add the mixed flours and olive oil to the yeast mixture. Begin kneading slowly.
- Incorporate the salt and continue kneading for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
- Transfer the dough to a lightly floured bowl, cover with a clean kitchen towel.
- Place in a warm, draft-free area (such as an oven with the light on) and let rise for 4.5 hours, or until the dough has doubled in size.
Focaccia Assembly
- After the first rise, gently deflate the dough and roll it out on a floured surface.
- Transfer the dough to a 30-32 cm (12-13 inch) baking pan generously greased with olive oil.
- Use your fingers to dimple the surface of the dough, creating those classic focaccia wells.
- Arrange zucchini slices across the surface, overlapping slightly.
- Sprinkle generously with fresh oregano, rosemary, and a pinch of salt.
- Drizzle additional extra virgin olive oil over the top.
- Let the focaccia rise for an additional 1 hour.
Baking
- Preheat the oven to 445°F (230°C).
- Bake for 20 minutes at the initial high temperature.
- Reduce heat to 390°F (200°C) and switch to fan mode, baking for an additional 10 minutes.
- Remove when golden brown and crispy.
- Let cool slightly before slicing and serving.
Nutritional Information
- Calories: Approximately 180 per slice
- Protein: 5g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 2g
Cooking Time
- Prep Time: 30 minutes
- First Rise: 4.5 hours
- Second Rise: 1 hour
- Baking Time: 30 minutes
- Total Time: 6 hours
- Yield: 8-10 servings
Cooking Tips and Tricks
- Use warm (not hot) water to activate the yeast
- Allow sufficient rising time for maximum flavor
- Create deep dimples for authentic texture
- Use high-quality extra virgin olive oil
- Slice zucchini thinly for even cooking
- Don’t skimp on salt – it enhances the focaccia’s flavor
Variations and Substitutions
- Replace zucchini with cherry tomatoes
- Add caramelized onions
- Incorporate different herbs like thyme or basil
- Use gluten-free flour blend
- Top with olives or sun-dried tomatoes
- Sprinkle with grated Parmesan cheese
Frequently Asked Questions
Q1: Can I make this focaccia ahead of time? Yes, it can be prepared and stored at room temperature for 2-3 days.
Q2: How do I reheat the focaccia? Warm in the oven at 350°F (175°C) for 5-7 minutes.
Q3: Can I freeze this focaccia? Wrap tightly and freeze for up to 1 month. Thaw at room temperature.
Q4: What if my dough doesn’t rise? Ensure yeast is fresh and water is the correct temperature.
Q5: Can I use instant yeast? Yes, but reduce the quantity by about 25%.
Storage and Make-Ahead Tips
- Store at room temperature, covered
- Best consumed within 2-3 days
- Wrap in plastic or store in an airtight container
- Reheat briefly in the oven before serving
- Do not refrigerate, as it can dry out the bread
Enjoy your authentic Zucchini Focaccia Pugliese – a true taste of Italian culinary tradition!
