Italian Focaccia with Zucchini and Rosemary
(0)
60 min
Under an hour
Sezamo
O focaccia pufoasă și aromată, preparată cu făină de spelta integrală și decorată cu felii subțiri de dovlecel și rozmarin. O alternativă sănătoasă și delicioasă la pâinea clasică, perfectă ca gustare sau garnitură.
Ingredients
Preparation method
Dough Preparation
In a large bowl, mix the whole spelt flour, dry yeast, cane sugar, one teaspoon of salt, 200 ml of lukewarm water, and 50 ml of olive oil. Knead until you get a homogeneous and firm dough. Cover the bowl with cling film and let it rise in a warm place for one hour.
Zucchini Preparation
While the dough is rising, cut the zucchini into thin slices, about 0.5 cm thick. Place them in a bowl, salt them, and set aside for 10-15 minutes to remove excess water. Drain the water, add the dried rosemary, and mix well.
Baking and Serving
Preheat the oven to 180-185 °C. Prepare a baking tray (approximately 30x40 cm) and line it with baking paper. Spread the risen dough in the tray with your fingers, forming a layer about 2 cm thick. Distribute the zucchini slices with rosemary on top. Bake for 35-40 minutes.
Chef's tip
For a more intense flavor, you can drizzle the focaccia with a little extra virgin olive oil immediately after taking it out of the oven.
35 min
Under an hour
