You can top it with really anything you like before baking and suddenly you have a bread that's ready to be the star of a meal. All you need is to add a soup or a salad and dinner is served.
Today I topped a batch of focaccia with slices of baby zucchini from my garden, smashed chickpeas, garlic, rosemary and cheddar cheese. It was a vegetarian delight!
Focaccia with Chickpeas and Zucchini
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.
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| The shaped dough rising. |
Preheat oven to 400 degrees. Make dimples all over the bread with your fingertips and add desired toppings.
Toppings:
A drizzle of olive oil
Sliced zucchini
Chopped garlic
Chopped fresh rosemary
Canned chickpeas, smashed with a fork
Fresh ground black pepper
Coarse salt
Shredded cheddar cheese
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| Smashing the chickpeas. |
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| Fresh rosemary and a sliced baby zucchini. |
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| A topped focaccia before baking. |
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| Ready to eat! |
Bake for 20 minutes or until golden brown. Cut into squares and serve.
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