Another Zucchini Idea

Seasoned and roasted zucchini slices make a wonderful topping for focaccia or pizza dough.

You could add the slices raw but roasting them in a 400 degree oven for 20 to 30 minutes makes them less watery and more flavorful. It also shrinks them down so you can utilize more of your summer zucchini stash.

In addition to the roasted zucchini, I topped a recent batch of focaccia with hot Italian chicken sausage, sauteed mushrooms and onions, red pepper and dollops of fromage blanc.

It's fun to experiment with different flavor combinations and utilize the zucchini.



Focaccia Dough:
1 package active dry yeast
1 cup warm water
1 tablespoon sugar
4 cups flour
2 teaspoons salt
1/4 cup olive oil

Dissolve yeast in warm water. Add sugar and let sit for 5 minutes or until foamy. Add salt and olive oil. Add flour a cup at a time until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and set aside until double in bulk, about 1 hour.

Set dough on a greased sheetpan and press into a rectangle. Let rise for 30 minutes.

The shaped dough rising.

Preheat oven to 400 degrees. Make dimples all over the bread with your fingertips and add desired toppings.

Bake for 20 to 30 minutes or until golden brown.