### Focaccia with Zucchini and Potatoes: A Culinary Adventure
Focaccia, a type of Italian flatbread, has become incredibly popular due to its adaptability and wonderful texture. In recent months, I dedicated time to refining my focaccia recipe, motivated by the goal of crafting a version that would endure. Throughout this culinary journey, I uncovered five essential lessons that reshaped my method for making focaccia.
#### 1. The Right Pan is Crucial
To achieve a beautifully golden and crunchy top, using a shallow pan is vital. Deeper pans may provide decent results, but they lack the same crispness. A rimmed baking sheet is perfect for this task, permitting the focaccia to form an ideal crust.
#### 2. Overbaking is Difficult to Achieve
Contrary to widespread baking recommendations, focaccia can endure extended baking durations without becoming overcooked. After 20 minutes, the bread is technically done, but to attain that sought-after crunchy top and firm edges, I found that baking for at least 30 minutes—up to 37 minutes—creates a flawless texture: crispy on the outside and chewy on the inside.
#### 3. Embrace the No-Knead Technique
Numerous focaccia recipes stress kneading or employing methods like “turns” to enhance dough strength. However, in my comparisons, I observed that the no-knead method yielded equally delightful outcomes. This approach reduces complexity and enhances flavor, making it a favored technique for many home bakers.
#### 4. Resist the Temptation to Over-Handle
While it may be tempting to punch down the dough and excessively dimple it, these actions can detract from the light texture we seek in focaccia. I learned to keep my dimpling to just a few impressions, allowing the dough to maintain its lightness and rise beautifully.
#### 5. Be Generous with Toppings
Focaccia can be enjoyed plain or lightly seasoned with salt and herbs, but for a bolder flavor, ample toppings are crucial. I often incorporate zucchini and potatoes, and occasionally include salami. It’s essential to remember that toppings will shrink while baking, so don’t hold back—more truly is better in this instance.
### Recipe: Focaccia with Zucchini and Potatoes
#### Ingredients
– 4 cups (540 grams) all-purpose flour
– 3 teaspoons (8 grams) kosher salt
– 2 1/4 teaspoons or 1 packet (7 grams) instant yeast
– 2 cups (475ml) lukewarm water (100-115°F)
– 6 tablespoons (90ml) olive oil, divided
– 8 ounces zucchini, very thinly sliced
– 8 ounces Yukon gold potatoes, very thinly sliced
– 2 ounces salami, cut into thin strips (optional)
– Fresh rosemary, to finish
– Flaky sea salt, to finish
#### Directions
**Prepare the Dough:**
1. In a large bowl, combine flour, salt, and yeast with a whisk. Add water and 1 tablespoon of olive oil. Mix until there is no dry flour remaining. Cover with plastic wrap and allow to rise until doubled, approximately 1.5 hours. If needed, refrigerate before fully doubling for later use.
**Make the Focaccia:**
2. Line a 9×13-inch rimmed baking sheet with parchment paper and drizzle with 3 tablespoons olive oil. Transfer the risen dough onto the parchment, gently stretching it towards the edges. Cover with another pan or dish and let rise for another 1.5 hours.
**Prepare the Toppings:**
3. Toss the zucchini and potatoes separately with kosher salt and allow them to sit aside to soften.
**Assemble Focaccia:**
4. Preheat the oven to 450°F. Drain and pat dry the zucchini and potatoes. Remove the cover from the dough and layer the vegetables (and salami, if using) on top. Sprinkle with rosemary, drizzle with the remaining olive oil, and lightly dimple the dough. Finish with flaky sea salt.
**Bake Focaccia:**
5. Bake for 30 to 38 minutes until deeply golden brown. Allow to cool slightly before slicing.
This focaccia is ideal for summer gatherings—be it at picnics, potlucks, or barbecues. Pair it with fresh burrata, grilled vegetables, or even as a base for scrambled eggs. Its delightful flavor and texture will have everyone reaching for more, solidifying this recipe as a staple in your culinary collection. Enjoy!