Creating Delicious Focaccia with Zucchini, Potatoes, and Rosemary

Prepare the Dough

To begin making this flavorful focaccia, start by combining flour, salt, and yeast in a large bowl. Add water and a tablespoon of olive oil, then mix everything together using a spoon or dough whisk until well combined. Cover the bowl with plastic wrap and allow the dough to rise for about 1 1/2 hours at room temperature until it doubles in size. If you need to delay baking, you can transfer the dough to the fridge to continue rising slowly.

Make the Focaccia

Line a baking pan with parchment paper and drizzle it with olive oil. Gently stretch the risen dough onto the pan, being careful not to press out any air bubbles. Let the dough rise again for another 1 1/2 hours by covering it with a second pan or baking dish.

Prepare the Toppings

Slice zucchini and potatoes, then toss them separately with salt to soften. Drain and pat dry the vegetables before assembling the focaccia.

Assemble Focaccia

Preheat the oven and arrange the drained zucchini and potatoes on top of the dough. Add salami, if desired, and sprinkle with rosemary. Drizzle with olive oil, dimple the dough with your fingertips, and sprinkle with sea salt.

Bake Focaccia

Bake the focaccia in a preheated oven until golden brown, about 30-38 minutes. Watch carefully to ensure it browns evenly and crisps up nicely.

Serve and Enjoy

Allow the focaccia to cool slightly before cutting into squares. Leftovers can be stored at room temperature for a few days and reheated in the oven to maintain crispiness.