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    You are in: Home / Recipes / Zucchini Focaccia Recipe
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    Zucchini Focaccia

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    luvcook'n's Note:

    This recipe was borne from an abundance of zucchini that I grew last year. It went into everything!

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    Ingredients:

    Serves: 6-8

    Yield:

    breads

    Units: US | Metric

    Directions:

    1. 1
      Combine zucchini and salt in colander. Set aside for 30 minutes to drain. Squeeze out excess moisture.
    2. 2
      In food processor, combine zucchini, 3 1/4 cups flour, whole wheat flour and dill weed if using. Pulse to combine.
    3. 3
      In bowl, mix water and yeast, stir until foamy and dissolved. Stir in 3 tbsp olive oil.
    4. 4
      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.
    5. 5
      Place dough in oiled bowl and let rise for about 1 hour.
    6. 6
      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.
    7. 7
      Generously brush the top of one focaccia with oil so that it pools in the dimples. Sprinkle with kosher salt.
    8. 8
      Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden.
    9. 9
      Repeat with 2nd bread.

    Ratings & Reviews:

    • on August 05, 2007

      45

      Very good bread! The first time I made it, I used my stand mixer instead of a food processor--still worked out. I was light on the dill, will add more next time to give it a more pronounced flavor. Also will try adding a little garlic and a little parmesan to the dough, and I won't burn one loaf this time! All in all, and easy and tasty way to use up extra zucchini.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2006

      55

      This came out really good. DH and I had one for a snack this afternoon. It's gone. I wouldn't change anything. Maybe next time i'll add some onion, or maybe not.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Focaccia

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.6
     
    Calories from Fat 72
    17%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1173.8 mg
    48%
    Total Carbohydrate 76.9 g
    25%
    Dietary Fiber 5.6 g
    22%
    Sugars 1.3 g
    5%
    Protein 12.3 g
    24%

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