Zucchini Herb Focaccia

$- 2 cups all-purpose flour - 1 cup grated zucchini (squeeze out excess moisture) - 1 cup warm water (about 110°F/43°C) - 2 teaspoons active dry yeast - 1 tablespoon honey - 1/4 cup olive oil (plus extra for drizzling) - 1 teaspoon salt - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Sea salt (for topping) - Cracked black pepper (for topping) Gather these ingredients before you start. Each one plays a key role in making this focaccia special. The zucchini adds moisture and nutrition. The herbs bring fresh flavor. - Calories per serving: About 150-200 calories - Macronutrient breakdown: Around 30g carbs, 5g protein, 6g fats - Health benefits of zucchini and herbs: Zucchini is low in calories and high in vitamins. Rosemary and thyme add antioxidants. They may help boost your immune system and improve digestion. Using these fresh ingredients makes your focaccia not just tasty, but also good for you. Want to learn more? Check the Full Recipe for deeper insights! - Activate the yeast: Start by mixing warm water, yeast, and honey in a small bowl. Let it sit for 5-10 minutes until it froths. This means your yeast is ready. - Mix dry ingredients: In a large bowl, combine flour, salt, grated zucchini, and fresh herbs. Stir them well to spread the flavors evenly. - Combine wet and dry ingredients: Pour the frothy yeast mix and olive oil into the dry ingredients. Stir until the dough starts to form. - Kneading technique: Turn the dough onto a floured surface. Knead it for 5-7 minutes. You want it smooth and elastic. - First rise process: Place the kneaded dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. - Shaping the focaccia: Preheat your oven to 425°F (220°C). Punch down the risen dough and move it to a greased baking sheet. Stretch and press the dough to fit. - Creating dimples and toppings: Use your fingers to make small dimples in the dough. Drizzle olive oil over it, letting it soak into the dimples. - Baking time and temperature: Sprinkle sea salt and cracked black pepper on top. Let the dough rest for another 20-30 minutes. Then bake for 20-25 minutes until golden brown. For the full recipe, refer to the instructions above. Enjoy the delicious aroma while your focaccia bakes! For great focaccia, kneading is key. Use your palms to push the dough away. Fold it back and turn it. Do this for about 5-7 minutes. The dough should feel smooth and elastic when done. To know your dough has risen enough, look for size. It should double in volume. You can gently poke it with your finger. If it springs back slowly, it's ready. To make your focaccia even better, try adding herbs. Fresh basil, oregano, or parsley work well. You can also add garlic for a nice aroma. Cheese like feta or Parmesan can bring rich flavor too. For a twist, consider topping it with sun-dried tomatoes or olives. These add a savory touch that complements the herbs nicely. When it's time to slice your focaccia, use a sharp knife. Cut it into squares for easy serving. A serrated knife works best for this task. For serving, pair it with olive oil for dipping. You can also serve it with a fresh salad or soup. This focaccia tastes amazing warm, so enjoy it fresh from the oven. For the full recipe, check out Zucchini Herb Focaccia 🥒. {{image_2}} You can make your focaccia even more tasty. Try adding olives or sun-dried tomatoes. Just chop them up and mix them into the dough. This gives a nice salty flavor in every bite. You can also add cheese to your focaccia. Feta or mozzarella works great. Crumble feta on top or mix in small mozzarella balls. Both options make your bread creamy and rich. If you need a gluten-free option, use almond flour or gluten-free all-purpose flour. These flours change the texture a bit. You may need extra liquid to keep the dough moist. Be sure to check your flour's package for specific instructions. This way, your focaccia stays soft and flavorful. Seasonal vegetables can change your focaccia game. In summer, add fresh tomatoes or bell peppers. In fall, try butternut squash or kale. Each season brings new tastes to enjoy. Pair herbs with the seasons, too. Use basil in summer and sage in fall. This keeps your focaccia fresh and exciting all year long. For the full recipe, check out the details above! To keep your Zucchini Herb Focaccia fresh, store it at room temperature. Place it in a bread bag or wrap it in plastic wrap. This helps keep moisture in while preventing it from getting too hard. Avoid storing it in the fridge, as this can make the bread dry out quickly. If you want to save some for later, you can freeze focaccia. Slice it into pieces first, so you can take out just what you need. Wrap each piece in plastic wrap and then place them in a freezer bag. This will help prevent freezer burn. When you're ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) for about 10-15 minutes. This will bring back its crispy crust and soft inside. Zucchini Herb Focaccia stays fresh for about 3-4 days at room temperature. After that, it may start to lose its flavor and texture. Check for signs of spoilage, like mold or an off smell. If you notice any, it’s best to toss it out. Enjoy this delightful bread fresh for the best taste! Yes, you can try different flours! Here are some options: - Whole Wheat Flour: This adds a nutty taste but makes the bread denser. - Bread Flour: This gives a chewier texture due to more gluten. - Gluten-Free Flour: Use a blend made for baking. It helps keep the lightness. Each flour gives a unique flavor and feel. Experiment to find your favorite! Zucchini herb focaccia pairs well with many items: - Olive Oil and Balsamic Vinegar: A simple dip that enhances flavor. - Hummus: Creamy and rich, it complements the bread well. - Soups: Tomato or vegetable soups are great choices. - Salads: A fresh green salad brightens up the meal. These sides help you enjoy the focaccia even more! To make your focaccia fluffier, focus on hydration and rising: - Use more water: A wetter dough leads to a lighter bread. - Longer rising time: Let the dough rise until it doubles in size for a fluffier texture. - Knead well: This develops gluten, which helps with the rise. These tips will help you achieve that perfect fluffy focaccia! For the complete Zucchini Herb Focaccia recipe, check out the Full Recipe. You learned how to make tasty Zucchini Herb Focaccia step by step. We covered ingredients, instructions, helpful tips, variations, and storage tips. You now know how to create this delicious bread and make it your own. Remember, focus on simple techniques. Enjoy the flavors of fresh herbs and zucchini. With practice, your focaccia will impress everyone. Dive in and make your perfect loaf today!$

Discover the deliciousness of Zucchini Herb Focaccia! This easy recipe combines fluffy dough with the fresh flavors of rosemary and thyme, making it the perfect addition to any meal. Follow our simple step-by-step instructions to create a golden brown focaccia that's bursting with taste. Perfect for sharing or enjoying on your own, click through to explore the recipe and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1 cup grated zucchini (squeeze out excess moisture)

1 cup warm water (about 110°F/43°C)

2 teaspoons active dry yeast

1 tablespoon honey

1/4 cup olive oil (plus extra for drizzling)

1 teaspoon salt

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Sea salt (for topping)

Cracked black pepper (for topping)

Instructions

Activate Yeast: In a small bowl, combine the warm water, yeast, and honey. Let the mixture sit for about 5-10 minutes until it becomes frothy.

Mix Ingredients: In a large mixing bowl, combine the flour, salt, grated zucchini, chopped rosemary, and thyme. Mix well to distribute the herbs evenly.

Combine Wet Ingredients: Add the frothy yeast mixture and olive oil to the dry ingredients. Stir until the dough starts to come together.

Knead the Dough: Turn the mixture out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm environment for about 1 hour, or until it doubles in size.

Shape the Focaccia: Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Gently stretch and press the dough to fit the sheet.

Create Dimples: Using your fingers, dimple the surface of the dough, making small indentations. Drizzle olive oil over the top, ensuring it seeps into the dimples.

Top and Second Rise: Sprinkle sea salt and cracked black pepper over the focaccia. Allow the dough to rest for another 20-30 minutes while the oven heats up.

Bake: Place the focaccia in the preheated oven and bake for 20-25 minutes, or until it is golden brown and fragrant.

Cool and Serve: Remove the focaccia from the oven and let it cool on a wire rack. Slice into squares and serve warm or at room temperature.

Prep Time: 15 minutes | Total Time: 2 hours (including rising) | Servings: 8-10 pieces

- Presentation Tips: Drizzle with a little extra olive oil before serving and garnish with additional fresh herbs. Serve on a wooden cutting board for a rustic look.