From the roundup: 12 Easy Homemade Bread Recipes for Beginners
This zucchini herb focaccia is the bread I make when I need something that looks impressive but mostly just sits on the counter rising while I do other things. The dough takes about five minutes to mix, then it rests for one to two hours on its own. Active work is probably 20 minutes total, spread out across the afternoon.
The topping is thin zucchini rounds, fresh thyme or oregano, a generous pour of olive oil, and flaky salt. That is it. The zucchini softens and gets a little blistered at the edges while the bottom of the bread turns golden from the oil in the pan. It bakes at 425 degrees for 22 to 25 minutes, and you will know it is done when you can lift a corner with a spatula and the underside is brown, not pale.
I started making this in late summer when the zucchini situation gets out of hand. It works as a side with soup or pasta, or cut into squares for a casual lunch with some cheese on the side. Beginners do well with this one because there is no shaping, no scoring, and no guesswork about when the dough is ready. Puffy and bubbly means go.
Where this recipe came from
My neighbor dropped off four zucchini from her garden on a Tuesday, and I already had two on my counter. I was not making zucchini bread again, so I sliced one thin and laid it over a pan of focaccia dough I had mixed that morning. My husband, who is generally suspicious of vegetables on bread, ate three squares before I had even cut the rest of the pan. That was enough of an endorsement for me to keep it in the rotation.
The one thing I learned the hard way: do not skip patting the zucchini dry. The first time I made this I was in a hurry and went straight from slicing to topping, and the center of the focaccia was soft and a little wet under the zucchini. Twenty extra seconds with a paper towel fixes that completely.
Why you will love this
- No-knead dough means you stir it together once and walk away for an hour or two, no stand mixer needed
- Uses up summer zucchini fast, one medium zucchini covers the whole pan
- Bakes in under 25 minutes once the dough is pressed and rested
- The olive oil soaks into the edges and bottom as it bakes, so the border gets crispy while the center stays soft
- Serves 12, so it travels well to potlucks or works as a side for a big dinner
Tips for success
- Pat the zucchini slices dry before topping. Lay them on a kitchen towel and press gently. Wet zucchini steams the dough surface instead of letting it brown, and you end up with a soggy patch in the middle.
- If the dough keeps springing back when you press it toward the edges of the pan, stop and let it rest for five minutes. Forcing it tears the dough. A short rest relaxes the gluten and it spreads easily.
- Use your fingertips to dimple the dough firmly right before it goes in the oven, after the 20-minute rest. Shallow pokes do not do much. Press down decisively without going all the way through. This is what gives focaccia its texture and keeps the zucchini from sliding around.
- Check the bottom, not just the top. The edges brown first and can look done while the center is still pale underneath. Lift one corner with a spatula at the 22-minute mark. If the bottom is golden, it is ready.
What to serve with it
- A bowl of tomato soup or minestrone makes this a full lunch without much extra effort
- Serve alongside grilled chicken or sausages as a bread side, it holds up better than dinner rolls and does not need butter
- Cut into small squares and set out with a plate of olives and sliced cheese for an easy appetizer
- Leftover squares are good at room temperature the next day, tucked into a lunchbox or eaten cold with a slice of provolone
Substitutions
Any tender summer squash works here. Yellow squash or pattypan cut to the same 1/8-inch thickness will behave exactly like zucchini. If fresh herbs are not an option, use 1 teaspoon of dried thyme or dried oregano in place of the 1 tablespoon of fresh. Kosher salt sprinkled lightly over the top is a fine substitute for flaky sea salt, just use a little less since it is saltier by volume.
If you want to add something extra, thin tomato slices or a handful of shaved Parmesan scattered over the top in the last five minutes of baking both work well. Keep additional toppings light so the dough can still brown underneath.
Make-ahead and storage
You can mix the dough the night before and let it rise slowly in the refrigerator, covered, overnight. Pull it out about 30 minutes before you want to press it into the pan so it relaxes enough to stretch. Then top and bake as directed. This is the move if you want fresh focaccia for lunch without starting from scratch that morning.
Store leftover focaccia in an airtight container at room temperature for up to 2 days. The crust softens as it sits, which is normal. To bring it back, lay the slices directly on an oven rack at 375 degrees for 6 to 8 minutes. Freezing works if you wrap individual squares tightly in plastic and foil, up to one month. Reheat straight from frozen in a 375-degree oven for about 12 minutes. The texture is acceptable but not quite the same as fresh, so I usually just make half a pan if I know I will not finish it.
Zucchini Herb Focaccia
Ingredients
Equipment
Method
- In a large bowl stir together the flour, instant yeast, and fine salt. Pour in the warm water and 3 tablespoons of the olive oil. Stir with a spoon or your hand until a sticky, shaggy dough comes together and no dry flour remains at the bottom. It will look messy and that is fine. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 1 to 2 hours, until the dough has roughly doubled and looks puffy with bubbles on the surface.
- While the dough rises, prep the zucchini. Slice it into rounds about 1/8 inch thick, lay them on a clean kitchen towel or several layers of paper towels, and pat the tops dry. Press gently to draw out moisture. Let them sit and dry while the dough finishes rising. Skipping this step can cause soggy patches on the finished focaccia.
- Pour 2 tablespoons of olive oil into your baking pan and tilt it around so the entire bottom surface is coated generously. Scrape the risen dough into the center of the pan. Using oiled fingertips, gently press and stretch the dough toward the edges. If it keeps springing back, let it rest for 5 minutes, then try again. Work slowly and it will eventually cover the pan in an even layer about 3/4 inch thick.
- Arrange the zucchini slices over the top of the dough in slightly overlapping rows or circles, covering most of the surface. Scatter the fresh thyme or oregano over everything. Drizzle the top evenly with the remaining olive oil, then finish with the flaky salt and black pepper. Let the topped dough rest uncovered for 20 minutes while you heat the oven to 425 degrees F.
- Use your fingertips to dimple the surface of the dough all over, pressing firmly down without going all the way through. This creates the classic focaccia texture and keeps the toppings in place during baking.
- Bake on the center rack for 22 to 25 minutes. The focaccia is ready when the edges are deep golden brown, the zucchini looks slightly blistered and tender at the edges, and the bottom of the bread is golden when you lift one corner with a spatula. The center should feel set and not doughy when you press it lightly.
- Transfer the pan to a wire rack and cool for at least 10 minutes before cutting. You can slide the focaccia onto a cutting board and cut it into squares or rectangles with a serrated knife. Serve warm or at room temperature.
Notes
← Back to 12 Easy Homemade Bread Recipes for Beginners