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    Home » Recipes » Antipasti and Light Bites

    Zucchini Tomato Focaccia

    Published: Aug 15, 2017, Last updated: Aug 30, 2018 by Emily This post may contain affiliate links.

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    Zucchini and roasted tomato focaccia, simple, delicious and perfect for sharing. A great way to use up Summer veggies.

    This homemade zucchini and tomato focaccia is made with a soft light and fluffy dough, fresh cherry tomatoes and zucchini rounds.

    zucchini tomato focaccia inside the rustic kitchen

    Focaccia is a great thing to know how to make. You can leave the dough for as little as one hour (longer if possible) and top it with whatever you like or have in your fridge. It makes a great snack, appetizer or side.

    I often make a focaccia to have along side a bowl of pasta (my boyfriend needs a lot of food) or when I'm making an antipasto platter to go with drinks.

    zucchini tomato focaccia inside the rustic kitchen

    I see a lot of vegetable focaccia in bars, delis and bakeries around Italy. Bell peppers, aubergine (eggplant), zucchini, onions and tomatoes are the popular choices. For this focaccia I chose a simple combo of zucchini and sweet cherry tomatoes.

    After the focaccia has been baked there's a delicious, salty, crispy crust around the edges and a soft, light and fluffy middle. You can choose the thickness of your focaccia according to your preference, I like quite a thick focaccia that's about 3-4mm before going in the oven.

    You might also like my rosemary focaccia with mozzarella it's simple, cheesy and delicious.

    zucchini tomato focaccia inside the rustic kitchen

    If you've tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

     

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    5 from 3 votes

    Zucchini Tomato Focaccia

    Zucchini and roasted tomato focaccia, simple, delicious and perfect for sharing. A great way to use up Summer veggies.
    Course Appetizer
    Cuisine Italian
    Prep Time 1 hour 25 minutes
    Cook Time 10 minutes
    Total Time 1 hour 35 minutes
    Servings 6 people
    Calories 306kcal
    Author Emily Kemp

    Ingredients

    • 4 cups (500g) 00' flour
    • 1 cup + 3 tablespoon + 1 teaspoon (300ml) lukewarm water
    • 2 tsp (7g) fast action dried yeast
    • ½ teaspoon sugar
    • 1 teaspoon salt
    • 1 zucchini/courgette
    • 10 cherry tomatoes
    • 1 tablespoon olive oil , plus extra for greasing

    Instructions

    • Add the yeast and sugar to the warm water and set aside for 5 minutes. Add the flour and teaspoon of salt to a large bowl and make a well in the middle.
    • Pour the yeasty water with ½ tablespoon of olive oil to the flour and mix until it starts to form a dough. Lightly dust a clean work surface with flour and knead the dough for 10 minutes. When you lightly press your finger on the dough it should spring back up, that's when you know it's ready. It should be smooth and soft.
    • Shape the dough into a ball then place in a large bowl that's lightly oiled in olive oil. Rub the top of the dough very lightly with olive oil and then cover the bowl with clingfilm or a damp tea towel. Store in a warm place for 1 hour or preferably for around 3 hours until it's doubled in size.
    • Preheat the oven to 220°C/425F/gas mark 7. Very thinly slice the zucchini and cut the tomatoes in half. Knock back the dough and place on a lined baking tray. Press the foccacia with your fingers to flatten it out onto the tray creating small dimples as you go. drizzle with ½ tablespoon olive oil and rub all over.
    • Arrange the slices of zucchini and tomatoes all over the focaccia, pressing the tomatoes in slightly. drizzle again with a little olive oil and rub over the vegetables.
    • Bake for 10-15 minutes until golden brown around the edges, sprinkle with a little salt and pepper and let it rest for 5 minutes before cutting into slices.

    Notes

    Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.

    Nutrition

    Calories: 306kcal
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Deanna

      August 27, 2017 at 7:02 pm

      I like this!! I love zucchini and I got a bunch I need to use. YUM!!!!!!5 stars

      Reply
    2. One Delightful Life

      August 27, 2017 at 6:56 pm

      At first thought, I wondered if the tomatoes would make this bread soggy but I like the way you used them. It looks delicious! I could also see adding rosemary to this bread, too. YUMMY!5 stars

      Reply
    3. Ginny McMeans

      August 27, 2017 at 6:49 pm

      Focaccia is one of my favorite things and I love how you've added some veggies to the top. I am looking forward to making this. Hopefully tonight!5 stars

      Reply
    4. sue | theviewfromgreatisland

      August 27, 2017 at 4:59 pm

      Love this, summer produce is so good right now, and I'm not ready to start thinking about pumpkin just yet!

      Reply
    5. Calleigh - TheForkBite

      August 27, 2017 at 2:02 pm

      I've tried this focaccia before, and it was actually much better the second day once the flavors had a chance to meld–very pizza-like. And it reheated very nicely too, with a little extra crispiness. Thanks for sharing.

      Reply

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    27 shares