Focaccia with zucchini and potatoes – Kitchen struck

Prepare the dough: In a large bowl, whisk the flour, salt and yeast together. Add the water and 1 tablespoon of olive oil and use a spoon or a whisk of dough (I have it) to collect it, stirring the mixture several times to make sure that there are no pockets of non-mixed flour. Cover the bowl with a plastic film and let rise until it doubles and moves a lot when it is soaked, about 1 1/2 hour at room temperature. If you will not need paste that later, you can transfer it a little to the refrigerator before it is completely doubled and let it finish for a few hours or all night

Focccia: Line a 9 × 13 inch or bordered baking sheet (I use them but mine are very old) with a large piece of parchment paper that extends on the sides, in a hurry. Drizzle with 3 tablespoons of olive oil and scratch the dough. By trying not to press out of air out of the dough, use your hands, sliding them a little below, to gently stretch the dough once or twice towards the edges. No need to have it fully filled the pan; He will get there alone as he increases. If you have one, wrap a second 9 × 13 inch baking sheet or with olive oil and overthrow it on the Focaccia pan to act like a lid for the climb. (If you don’t have one, use another large cooking dish, like a lasagna pan. The dough needs room to develop.) Reserve for another 1 1/2 hours.

45 minutes to 1 hour later, prepare the garnishes: Place the zucchini in slices in a bowl and mix it with 1/2 teaspoon of kosher salt. Cancel. Place the potatoes in slices in a second bowl and mix them with 1 teaspoon of kosher salt. Cancel. [This will soften the vegetables so they cook nicely.]

Assemble the focaccia: Heat the oven at 450 ° F. Drain the zucchini and dry on paper towels. Do the same with the potatoes. Carefully remove the mold covering the Focaccia dough. Do not worry if the dough seems to spread on the sides; It’s exactly true. Cover the Focaccia dough with drained zucchini shingles and potatoes (more salami, if you use), then sprinkle with rosemary needles, to taste. Drizzle the focaccia with 2 remaining tablespoons of olive oil and use your fingers to stack the dough several times – maybe 20 fingers in total. Resist over-implicating where the focaccia becomes uniform, flat and boring. Sprinkle with laminated sea salt everywhere.

Cooking focaccia: For 30 to 38 minutes, or up to a deep golden brown on the top and on the edges. Keep an eye on it for the last 8 minutes and try to resist shooting it from the oven too early. When it does not brown enough, the edges soften too quickly.

Transfer to a coolant and let cool for 5 minutes, if you can support it. Slide the focaccia out of the pan and cut yourself in squares [especially if you’re taking it somewhere; don’t you hate cutting up food on a picnic blanket with a plastic knife?]. Appreciate!

The remaining focaccia is maintained at room temperature for a few days. Reheat it in an oven at 350 degrees helps to make the top.