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Tomato and Zucchini Focaccia Recipe

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This recipe for Tomato and Zucchini Focaccia, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tina Demasi-Lemons
Added: Friday, October 24, 2008


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

1 1/3 lb. zucchini, thinly sliced
1/3 lb. tomatoes, sliced
1 tsp. thyme and oregano
3 Tbsp. olive oil
salt to taste

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 450 until zucchini is translucent and juices evaporate. Turning once half way through baking.

Turn oven to 400. 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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