Vegetable & Cheese Focaccia From Scratch!

By GialloZafferano · 180 min

Ingredients

Instructions

1. Mix the flour, water, salt and yeast together, adding the salt last, until a smooth dough forms. Cover and let it rise for 3 hours, or until doubled.
2. While the dough rises, slice the zucchini into rounds, the red onions into wedges and the tomatoes into slices.
3. In a hot pan with a drizzle of olive oil and two garlic cloves in their skins, cook the zucchini at high heat for 5 minutes, stirring often until golden. Season with salt and pepper, then remove from the pan.
4. In the same pan, cook the onions with 1 teaspoon honey and 50 g water for about 7 minutes, then set aside.
5. Season the tomato slices with olive oil, salt and dried oregano.
6. Once doubled, divide the dough into 4 equal parts. Place them in 10 cm round greased molds, or spread on a parchment-lined baking tray. Cover and let rise for another hour at room temperature.
7. After an hour, flatten the dough and preheat the oven. Poke holes in the surface and sprinkle with flaky salt.
8. Bake at 210°C for 35 minutes. Once slightly cooled, split each focaccia in half, fill with zucchini, onions, tomatoes and plenty of taleggio, close, and return to the oven for 3 minutes to melt the cheese.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionCheeseTomatoRed onionZucchiniTaleggio cheese