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Courgette focaccia

Ingredients for 4 focaccia:

 

1 cube of fresh yeast (42 g)

600 ml lukewarm water

100 ml olive oil

3 tbsp honey

3 tsp salt

900 g wheat flour, type 550

3–4 small courgettes

Approx. 6 tbsp olive oil for drizzling

Dried oregano to garnish

Coarse sea salt to garnish

 

  1. Crumble the yeast into the bowl of a kneading machine, add the lukewarm water, olive oil, honey and salt and mix together thoroughly until the yeast has dissolved. Add the flour and knead to a smooth, supple dough. Place into a bowl brushed with a little olive oil and leave covered in a warm place for approx. 45 min. to double in size.
  2. Place dough onto a floured surface, quarter and press into flat dough cakes. Place onto baking trays that have been covered with baking paper, cover and allow to rise for a further 30 min.
  3. Preheat oven to 225°C. Slice courgette into thin strips. Press dough cakes in with fingers, spread the courgette slices on top and generously sprinkle with olive oil. Garnish the focaccia with oregano and sea salt and bake in a hot oven for approx. 12 min. until golden-brown.

 

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