Zucchini Focaccia Food
ZUCCHINI FOCACCIA
Make and share this Zucchini Focaccia recipe from Food.com.
Provided by luvcookn
Categories Yeast Breads
Time 2h30m
Yield 2 breads, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine zucchini and salt in colander. Set aside for 30 minutes to drain. Squeeze out excess moisture.
- In food processor, combine zucchini, 3 1/4 cups flour, whole wheat flour and dill weed if using. Pulse to combine.
- In bowl, mix water and yeast, stir until foamy and dissolved. Stir in 3 tbsp olive oil.
- With processor running pour water mixture through feed tube and process until it forms a ball. Continue processing for 1 minute to knead dough. Remove dough to floured board and knead for 5 minutes, adding flour as needed.
- Place dough in oiled bowl and let rise for about 1 hour.
- Punch down dough and cut in half. Stretch dough to fit 2 oiled pizza pans. Dimple surface (press heavily in circular motion to make holes. Cover and let rest in warm place for about 30 minutes. The holes will slightly close on the bottom and leave dimples on top.
- Generously brush the top of one focaccia with oil so that it pools in the dimples. Sprinkle with kosher salt.
- Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden.
- Repeat with 2nd bread.
Nutrition Facts : Calories 427.7, Fat 8.1, SaturatedFat 1.1, Sodium 1173.8, Carbohydrate 77, Fiber 5.7, Sugar 1.4, Protein 12.3
ROASTED CHICKEN, ZUCCHINI, AND RICOTTA SANDWICHES ON FOCACCIA
Categories Sandwich Cheese Chicken Poultry Tomato Vegetable Broil Roast Sauté Super Bowl Quick & Easy Lunch Ricotta Zucchini Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix zucchini and salt in medium bowl. Transfer to colander; set over bowl. Let stand 15 minutes to drain liquid from zucchini. Rinse and drain zucchini. Squeeze zucchini to remove liquid.
- Heat oil in large skillet over medium heat. Add zucchini and sauté 2 minutes. Cool slightly. Add ricotta, Parmesan and lemon peel to zucchini. Stir to blend. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Preheat broiler. Arrange focaccia pieces cut side up on baking sheet. Broil focaccia just until lightly toasted. Spread ricotta mixture generously over 8 focaccia pieces. Broil until ricotta mixture is heated through and beginning to brown in spots, about 4 minutes.
- Top 4 focaccia pieces with tomato slices, then with chicken slices, dividing equally. Sprinkle with salt and pepper. Cover with remaining 4 focaccia pieces, ricotta-mixture side down. Cut sandwiches diagonally in half and serve.
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- Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray.
- Stir the next six ingredients (through basil) into zucchini. Spoon mixture into the Dutch oven. In the same bowl combine the next four ingredients (through black pepper); pour over bread mixture in pot. Using the back of a large spoon, press lightly to moisten bread completely.
- Cover and bake 45 minutes (for a 5-qt. pot) to 60 minutes (for a 4-qt. pot) or until a knife inserted in the center comes out clean. Let stand, covered, 15 to 20 minutes before serving.
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