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focaccia with zucchini and potatoes – smitten kitchen

Zucchini and Potato Focaccia

A delicious homemade focaccia topped with zucchini and potatoes, perfect as a snack or side dish.
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Prep Time 1 hour 30 minutes
Cook Time 38 minutes
Total Time 2 hours 8 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour For the base of the dough
  • 1 teaspoon salt Enhances flavor
  • 2 teaspoons yeast Active dry yeast
  • 1.5 cups warm water Around 110°F for best results
  • 5 tablespoons olive oil 3 tablespoons for drizzling and 2 for the dough
Toppings
  • 1 medium zucchini, sliced Drained before topping
  • 2 medium potatoes, sliced Drained before topping
  • 1 teaspoon kosher salt For seasoning potatoes
  • 0.5 teaspoon kosher salt For seasoning zucchini
  • to taste rosemary needles For flavor enhancement
  • to taste flaky sea salt For finishing the focaccia
  • optional salami, sliced Add for extra flavor

Method
 

Preparation
  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Add warm water and 1 tablespoon of the olive oil; mix to combine.
  3. Cover the bowl with plastic wrap and let it rise until doubled, about 1.5 hours.
Focaccia Assembly
  1. Line a 9×13-inch pan with parchment paper and drizzle with 3 tablespoons olive oil.
  2. Gently stretch the risen dough onto the parchment without pressing out air.
  3. Cover the dough and let it rise for another 1.5 hours.
Toppings Preparation
  1. Toss sliced zucchini with 1/2 teaspoon kosher salt and set aside.
  2. Toss sliced potatoes with 1 teaspoon kosher salt and set aside.
Baking
  1. Preheat oven to 450°F.
  2. Drain and pat dry zucchini and potatoes.
  3. Cover the dough with zucchini, potatoes, and salami, then sprinkle with rosemary.
  4. Drizzle with remaining olive oil and dimple the dough.
  5. Sprinkle with flaky sea salt and bake for 30 to 38 minutes.
  6. Transfer to a cooling rack and let cool for 5 minutes before slicing.

Notes

Focaccia keeps well at room temperature for a few days. Rewarm in a 350°F oven for best results.