Nepedia

Zucchini Focaccia

By Nepedia

Zucchini Focaccia.

An overhead view of one shallow oblong focaccia covered with overlapping zucchini rounds on its baking sheet.
Makes
One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Heat
260°C
Baking time
12–15 min as a starting range

Preheat fully; finish when golden with a firm bottom and fully cooked centre.

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Zucchini Focaccia

Makes
One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Heat
260°C
Baking time
12–15 min as a starting range

Preheat fully; finish when golden with a firm bottom and fully cooked centre.

Focaccia

Zucchini Focaccia

Zucchini Focaccia.

Prepare first · Overnight Pizza Dough with Poolish

Method

  1. 01 · Relax dough

    About 2 hours

    Use: Prepared dough

    Take covered dough from refrigerator about 2 hours before baking, allowing it to warm, relax and become gassy.

    Ready when: Soft dough that stretches and holds fingertip dimples.

    Baker uncovering one relaxed and gassy dough portion.
    01 Relax doughAllow the covered dough to warm, relax and become gassy.

  2. 02 · Preheat

    Until heated

    Use: Oven and rimmed sheet

    Preheat to 260°C. Prepare the pan as directed below.

    Ready when: Use an oven-safe rimmed sheet.

    Baker checking an empty oven with an empty rimmed sheet nearby.
    02 PreheatHeat the oven and prepare the rimmed sheet before shaping.

  3. 03 · Stretch + dimple

    A few minutes, plus rests if needed

    Use: Relaxed dough and handling ingredients

    Use an unoiled baking sheet as the recipe collection recommends. Flour both faces of dough, flatten and stretch to a freeform oblong, then transfer and refine the shape with floured hands. Press gentle fingertip dimples into the dough.

    Ready when: Even dough thickness, without tears; gentle dimples remain.

    Baker dimpling an oblong raw dough on a dry flour-dusted sheet.
    03 Stretch + dimpleStretch a lightly floured oblong on the unoiled sheet, keeping its surface intact.

  4. 04 · Top

    Before baking

    Use: Topping ingredients

    Toss zucchini with 14.8 mL oil and a little salt. Spread the remaining 14.8 mL oil over dough, arrange overlapping zucchini slices, and season with black pepper.

    Ready when: Even, moderate topping coverage.

    Thin overlapping zucchini rounds arranged on an oblong raw focaccia.
    04 TopOverlap the thin zucchini slices on the oiled dough and season with pepper.

  5. 05 · Bake

    12–15 minutes as a starting range

    Use: Topped focaccia

    Bake until golden on top, firm underneath and fully set in the middle. If unsure, cut a small opening in the rim to inspect for raw dough.

    Ready when: No wet raw dough; golden, firm bottom.

    Baker removing golden focaccia covered with thin softened zucchini rounds.
    05 BakeLook for softened zucchini and a golden crust with a fully set centre.

  6. 06 · Serve

    While hot or warm

    Use: Baked focaccia

    Cut into strips and serve with optional chile flakes.

    Ready when: Set middle and firm bottom.

    One baked zucchini focaccia sliced into adjacent matching strips.
    06 ServeSlice into broad strips once the middle is set; add optional chile at serving.

What to look for

StageLook and feelNeeds attention
Before toppingDough stretches without snapping back and holds dimples.Forcing resistant dough until it tears.
Bake endpointGolden surface and bottom; middle completely cooked.A browned surface over a wet dough layer.

Troubleshooting

If you seeLikely causeWhat to do nowNext time
Dough will not spreadGluten still tight or dough coldCover and rest 10 minutes, then resume gently.Allow the room-temperature relaxation.
Soggy middleWet/heavy topping or thick doughContinue baking to a set centre; reduce top heat if already dark.Drain toppings and match dough amount to the pan.

Recipe notes

  • Use a 30 × 43 cm sheet and judge the thin-to-medium dough thickness; a freeform piece need not fill every corner. Finished dimensions are approximate. Thicker dough needs longer than 15 minutes: bake until the centre sets.
Show ingredient flow
An overhead view of one shallow oblong focaccia covered with overlapping zucchini rounds on its baking sheet.
Thin zucchini rounds cover the golden, shallow focaccia.

Recipe

Zucchini Focaccia

Start with the prepared dough listed below. The dents you press into the top with your fingertips are called dimples.

Prepare first: Overnight Pizza Dough with Poolish

How do I make it?

  1. Let the dough warm up

    About 2 hours

    Take the covered dough out of the fridge about 2 hours before baking. Keep it covered as it warms and softens.

    Baker uncovering one relaxed and gassy dough portion.
    Allow the covered dough to warm, relax and become gassy.

    Ready when: Soft dough that stretches and holds fingertip dimples.

  2. Heat the oven

    Until heated

    Heat the oven to 260°C and use the rimmed baking sheet described below.

    Baker checking an empty oven with an empty rimmed sheet nearby.
    Heat the oven and prepare the rimmed sheet before shaping.

    Ready when: Use an oven-safe rimmed sheet.

  3. Stretch the dough

    A few minutes, plus rests if needed

    Keep the baking sheet unoiled. Flour both sides of the dough, flatten it and stretch it into a loose oblong, then move it to the sheet and adjust the shape with floured hands. Gently press your fingertips into the top to make shallow dents.

    Baker dimpling an oblong raw dough on a dry flour-dusted sheet.
    Stretch a lightly floured oblong on the unoiled sheet, keeping its surface intact.

    Ready when: Even dough thickness, without tears; gentle dimples remain.

  4. Add the zucchini

    Before baking

    Toss the zucchini with 14.8 mL oil and a little salt. Spread the other 14.8 mL oil over the dough, arrange the zucchini slices so they overlap and add black pepper.

    Thin overlapping zucchini rounds arranged on an oblong raw focaccia.
    Overlap the thin zucchini slices on the oiled dough and season with pepper.

    Ready when: Even, moderate topping coverage.

  5. Bake until cooked through

    12–15 minutes as a starting range

    Bake until the top is golden, the bottom is firm and the middle is fully cooked. If you are unsure, cut a small opening at the edge and check for raw dough.

    Baker removing golden focaccia covered with thin softened zucchini rounds.
    Look for softened zucchini and a golden crust with a fully set centre.

    Ready when: No wet raw dough; golden, firm bottom.

  6. Cut and serve

    While hot or warm

    Cut the focaccia into strips and offer chile flakes if you like.

    One baked zucchini focaccia sliced into adjacent matching strips.
    Slice into broad strips once the middle is set; add optional chile at serving.

    Ready when: Set middle and firm bottom.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough will not spreadGluten still tight or dough coldCover and rest 10 minutes, then resume gently. Allow the room-temperature relaxation.
Soggy middleWet/heavy topping or thick doughContinue baking to a set centre; reduce top heat if already dark. Drain toppings and match dough amount to the pan.
Useful recipe notes

Use a 30 × 43 cm sheet and judge the thin-to-medium dough thickness; a freeform piece need not fill every corner. Finished dimensions are approximate. Thicker dough needs longer than 15 minutes: bake until the centre sets.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Zucchini Focaccia at a glance

Makes
One 800 g dough focaccia on a 30 × 43 cm sheet; see size note
Heat
260°C
Baking time
12–15 min as a starting range