Description
Zucchini is the star of this bread, but be sure to use a high quality olive oil when baking any focaccia.
Ingredients
Units
Scale
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