With the abundance of zucchini now and coming up, here is a recipe to use
up some ...
* Exported from MasterCook *
Zucchini Focaccia
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Food Processor/Blender Low Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Grated Zucchini
1 Tbsp Salt
3 3/4 C All-Purpose Flour -- Unbleached
Divided Use
1 C Whole Wheat Flour
1 1/2 C Warm Water -- (110-115F)
1 Tbsp Active Dry Yeast -- Or
1 Packet (1/4 Oz) Active Dry Yeast
3 Tbsp Olive Oil -- Plus
Additional For Brushing
Kosher Salt -- Or
Coarse Sea Salt
Combine zucchini and salt in a colander. Set aside for 30 minutes to drain.
Squeeze out excess moisture.
In a food processor or large bowl, combine zucchini, 3 1/4 cups white flour
and all whole-wheat flour. Pulse, or toss to mix. Measure warm water into a
glass measure; add yeast and stir until foamy. Make sure yeast is
completely dissolved. Stir in 3 tablespoons olive oil. In food processor
with motor running, pour water mixture through feed tube and process until
dough forms into a ball. Continue processing 1 minute to knead dough.
Turn dough onto a lightly floured surface and knead until springy and
elastic, about 5 minutes. As you knead, add as little of remaining 1/2 cup
unbleached flour as possible; dough should be easily handled and slightly
sticky, not dry.
Place dough ball in a well-oiled large bowl and turn to coat. Cover and let
rise until doubled in bulk, about 1 hour.
Preheat oven to 500 F. Brush 2 pizza pans with oil. Stretch dough to fit
pans. Dimple surface of dough with fingertips. Cover and set aside to rise
in a warm place about 30 minutes. Generously brush top of one of the
focaccia with oil so it pools in the dimples. Sprinkle with sea salt. Bake
12 to 15 minutes, until top and bottom crusts are golden. Repeat with
second focaccia. Serve warm or cooled.
--------------------------------------------------------------------------------
© 2001 mercurynews and wire service sources. All Rights Reserved. Posted
with permission. Posted on Wed, Jul. 17, 2002
http://www.bayarea.com
- - - - - - - - - - - - - - - - - -
NOTES : Cal 159.9
Total Fat 3g
Sat Fat 0.4g
Carb 28.8g
Fiber 1.4g
Pro 4.6g
Sod 402mg
CFF 16.9%