focaccia with zucchini and potatoes – smitten kitchen

Put collectively the dough: In an enormous bowl, whisk collectively the flour, salt, and yeast. Add water and 1 tablespoon of the olive oil and use a spoon or dough whisk (I’ve this one) to ship it collectively, stirring the mix a few situations to verify there are usually not any unmixed pockets of flour. Cowl the bowl with plastic wrap and let it rise until it doubles and strikes a lot when jiggled, about 1 1/2 hours at room temperature. Do you have to gained’t need the dough until later, you presumably can change it to the fridge barely sooner than it’s completely doubled and let it finish there for a few hours or in a single day.

Make the focaccia: Line a 9×13-inch pan or rimmed baking sheet (I exploit these nevertheless mine are very earlier) with an enormous piece of parchment paper that extends up the edges, pressed in. Drizzle parchment with 3 tablespoons olive oil and scrape risen dough onto it. Trying to not press any air out of the dough, use your arms, sliding them beneath barely, to softly stretch the dough a few occasions within the path of the edges. No should make it fill out the pan totally; it might get there by itself as a result of it rises as soon as extra. If in case you’ve gotten one, coat a second 9×13-inch pan or rimmed baking sheet with olive oil and upend it over the focaccia pan to behave as a lid for the rise. (Do you have to don’t have one, use one different large baking dish, like a lasagna pan. The dough needs room to develop.) Put apart for an extra 1 1/2 hours.

45 minutes to 1 hour later, put collectively the toppings: Place sliced zucchini in a single bowl and toss it with 1/2 teaspoon kosher salt. Put apart. Place sliced potatoes in a second bowl and toss them with 1 teaspoon kosher salt. Put apart. [This will soften the vegetables so they cook nicely.]

Assemble focaccia: Heat oven to 450°F. Drain zucchini and pat it dry on paper towels. Do the similar with the potatoes. Rigorously take away the pan overlaying the focaccia dough. Do not fret if the dough seems about to spill over the edges; it’s exactly correct. Cowl the focaccia dough with shingles of drained zucchini and potatoes (plus salami, if using), then sprinkle with rosemary needles, to fashion. Drizzle focaccia with remaining 2 tablespoons of olive oil and use your fingertips to dimple the dough various situations — perhaps 20 finger impressions entire. Resist over-dimpling or the focaccia turns into even, flat, and boring. Sprinkle all through with flaky sea salt.

Bake focaccia: For 30 to 38 minutes, or until a deep golden brown on excessive and on the perimeters. Regulate it for the ultimate 8 minutes and take a look at to face up to pulling it from the oven too shortly. When it doesn’t brown ample, the edges soften too fast.

Swap to a cooling rack and let cool for 5 minutes, in case you occur to can bear it. Slide the focaccia out of the pan and decrease into squares [especially if you’re taking it somewhere; don’t you hate cutting up food on a picnic blanket with a plastic knife?]. Have the benefit of!

Leftover focaccia retains at room temperature for a few days. Rewarming it in a 350-degree oven helps re-crisp the very best.