You can quickly prepare a picnic basket with this focaccia bread and some cheese on a Sunday and enjoy it with your loved ones outside. It perfectly accompanies soups and stews too. Since this bread has zucchini and tomatoes on the top, you don’t have to prepare a side dish to serve with meat dishes. Zucchini and Tomato Focaccia Bread will be enough to meet your vegetable need.
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Tomato, Zucchini and Olive Focaccia
- Total Time: 1 hour 50 mins
- Yield: 2 loaves 1x
Description
Zucchini is the star of this bread, but be sure to use a high quality olive oil when baking any focaccia.
Ingredients
Dough:
- 3 and 1/4 cups (780 ml) whole wheat flour
- 1 cup (240 ml) lukewarm water
- 1tbsp (15 ml) dry yeast
- 1 tbsp (15 ml) sugar
- 1 tsp salt
- 1/2 cup (120 ml) olive oil
- 1 egg
Topping:
- 2 yolks
- 4 tbsp (60 ml) olive oil
- 4 zucchinis, cut in rings
- 10 cherry tomatoes, cut in rings
- 1/2 cup (120 ml) black olives, sliced
Instructions
- Sift flour in a large bowl.
- Mix water, sugar and yeast. Pour it into the bowl.
- Add in salt, olive oil and egg. Combine them very well.
- You can add extra water or flour to have a non sticky soft dough.
- Cover and wait it for 40 min to rise.
- Preheat oven to 190C.
- Line 2 oven trays with parchment paper.
- Divide the dough into two and place each into trays.
- Flatten them by pressing with your hands.
- Make small lines on loaves with a knife or your fingers.
- Cover them with a wet towel and wait for another 30 min.
- Mix yolks with olive oil and brush loaves with it.
- Place zucchini and tomato slices on loaves gently pressing on them.
- Toss black olives on it.
- Bake for 30 min.
- Drizzle a little olive oil over it before serving.
- Prep Time: 1 hour 20 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
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Frequently Asked Questions
Why does this focaccia use an egg yolk and olive oil wash instead of just olive oil?
The topping calls for 2 egg yolks mixed with 4 tbsp of olive oil brushed over the loaves before the vegetables go on — the yolk helps the toppings adhere and creates a richer golden colour on the crust than plain olive oil alone would.
Why does the dough need two rises before baking?
The first 40-minute rise develops the dough’s structure after kneading; once shaped and placed in the trays, a second 30-minute rise (covered with a wet towel) lets the focaccia puff before baking at 190°C for 30 minutes, giving it the light, airy interior characteristic of focaccia. 
