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Deep golden-brown Zucchini and Herb Focaccia Bread topped with fresh garden herbs and melted cheese in a rustic baking pan.

Zucchini and Herb Focaccia Bread Recipe

An absolute dream of a flatbread that requires zero kneading. This no-knead Mediterranean focaccia features an airy, pillowy crumb, crisp edges, and a beautiful golden topping of thinly sliced zucchini, rich garlic-infused olive oil, garden-fresh herbs, and savory crumbled feta cheese
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Dough Base:
  • 3 $frac{1}{2}$ cups 440g bread flour
(Note:
  • Option to swap $frac{1}{2}$ cup for whole wheat flour for an extra rustic fiber boost)2 $frac{1}{4}$ tsp instant yeast1 $frac{3}{4}$ cups warm water4 tbsp extra-virgin olive oil divided2 tsp fine sea salt1 tsp honeyFor the Golden
Toppings:
  • 1 medium zucchini thinly sliced2 tbsp extra-virgin olive oil2 cloves garlic, minced1 tbsp fresh rosemary, finely chopped1 tbsp fresh thyme, finely chopped$frac{1}{4}$ cup crumbled feta cheese1 handful cherry tomatoes, cut in half1 pinch flaky sea salt and cracked black pepper1 small handful fresh basil leaves, for final garnish

Method
 

Bloom the Yeast:
  1. Whisk the instant yeast, honey, and warm water together in a large mixing bowl; let it sit for 5 minutes until frothy.
Mix the Dough:
  1. Add the flour, fine sea salt, and 2 tablespoons of olive oil into the bowl. Mix until a shaggy, very sticky dough forms. Do not knead.
Cold Ferment:
  1. Cover the bowl tightly with wrap and place it into the refrigerator for 8 to 24 hours to build magnificent flavor.
Shape in Pan:
  1. Coat a $9times13text{-inch}$ metal baking pan with 2 tablespoons of olive oil. Transfer the cold dough into the pan and gently stretch it out toward the corners.
Final Proof:
  1. Let the dough rise uncovered at room temperature for 45 to 60 minutes until puffed and bubbly.
Prep the Toppings:
  1. Meanwhile, slice your zucchini, sprinkle with salt, and let sit for 15 minutes. Pat completely dry with a paper towel to eliminate water. Mix 2 tablespoons of olive oil with the minced garlic.
Dimple and Decorate:
  1. Preheat oven to $450^circtext{F}$ ($230^circtext{C}$). Pour the garlic-infused oil over the dough. Press your fingers straight down to create deep dimples. Press the zucchini slices and tomatoes into the dimples, then scatter the rosemary, thyme, and crumbled feta.
Bake and Serve:
  1. Bake for 20 to 25 minutes until the top is deeply golden-brown and bubbly. Let rest for 10 minutes, remove from the pan, garnish with fresh basil, slice, and serve warm.

Notes

  • Storage: Store wrapped tightly at room temperature for 2 days or refrigerate for up to 5 days.
  • Reheating: Reheat slices at $350^circtext{F}$ ($175^circtext{C}$) in an oven for 5 to 8 minutes to restore the perfect crisp texture. Do not microwave.
  • No Wine or Pork: This recipe is entirely vegetarian, free from pork products, and contains no alcohol.