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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Tomato and Zucchini Focaccia Recipe

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This recipe for Tomato and Zucchini Focaccia is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
3 1/2 tsp. yeast 5 1/2 c. flour
1 tsp. sugar 1 tsp. salt
1 3/4 c. warm water 3 Tbsp. olive oil

Topping:
1 1/3 lb. zucchini, thinly sliced
1/3 lb. tomatoes, sliced
1 tsp. thyme and oregano
3 Tbsp. olive oil
salt to taste
Directions:
Directions:
Mix yeast with sugar in warm water until foamy. Add dry ingredients together add yeast and 3 tablespoons oil, combine and knead 2 minutes until sticky. Place dough in greased bowl, cover and let rise 1 1/2 hours. Punch down and press into greased jelly roll pan. Let rise for 1 hour.

While dough is rising, place zucchini, tomato, seasonings and half of oil in baking pan. Bake 20 minutes at 450º until zucchini is translucent and juices evaporate. Turning once half way through baking.

Turn oven to 400º. Make dimples in dough; spread with remaining oil. Bake 15 minutes, distribute zucchini mixture over top. Bake another 20 minutes. If topping starts to brown before dough, cover loosely with foil.

 

 

 

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