Focaccia with Zucchini and Potatoes

Focaccia with Zucchini and Potatoes brings bright, garden flavors to a soft, dimpled loaf. You get a crisp golden crust, a tender, slightly chewy crumb, and a fresh vegetable topping that adds moisture and color. Make this focaccia when you want a hearty snack, a pretty side for dinner, or an easy shareable for a weekend gathering. Also, you can pair it with lighter mains; for example, try it alongside a simple baked cod with lemon and fresh herbs for a balanced meal. Finally, this recipe stays approachable for home bakers, and it rewards you with restaurant-style results.

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Why Make Focaccia with Zucchini and Potatoes

You get bold flavor with little fuss. The olive oil and dimples create a crisp top while keeping the inside tender.

You save money by using seasonal zucchini and potatoes. They stretch every loaf and add satisfying texture.

You gain versatility. Serve it warm for sandwiches, or cool it for picnic slices; either way, it shines.

How to Make Focaccia with Zucchini and Potatoes

Start by mixing a simple yeast dough and let it rise until it doubles. Then you press the dough into a pan, make shallow dimples, and layer thin vegetable slices on top; the vegetables roast into the crust and add savory sweetness.

Next, you give the dough a short second rise to relax the gluten and improve oven spring. Finally, you bake at high heat so the edges caramelize while the crumb stays soft. Use thin slices and a light oil drizzle to keep the topping crisp.

Ingredients

For the dough:

4 cups all-purpose flour
3 teaspoons kosher salt
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water
2 tablespoons olive oil

For the topping:

Zucchini (sliced)
Potatoes (thinly sliced)
Fresh herbs (like rosemary or thyme, optional)

Directions

In a large bowl, combine warm water and yeast. Let it activate for about 5 minutes.
Add flour, kosher salt, and olive oil. Mix until combined.
Knead the dough for about 10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for 2 hours or until doubled in size.
Preheat the oven to 450°F (230°C).
Spread the dough on a greased baking sheet, then press dimples into the dough with your fingers.
Top with sliced zucchini and potatoes. Drizzle with olive oil and sprinkle with salt.
Let it rise for another 30 minutes.
Bake for 20-25 minutes or until golden brown.
Let cool slightly, then cut into squares and serve.

How to Serve Focaccia with Zucchini and Potatoes

Slice warm and serve with a simple salad and soft cheese. Also, offer olive oil and balsamic for dipping. For a heartier plate, serve alongside pasta or a protein; try pairing with a savory zucchini noodles with ground turkey bolognese. Garnish with fresh herbs and a light sprinkle of flaky salt for a pretty presentation.

How to Store Focaccia with Zucchini and Potatoes

Store in the refrigerator in an airtight container for up to 3 days. For longer storage, freeze slices in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven for 8-10 minutes, or toast slices in a skillet until warmed through.

Tips to Make Focaccia with Zucchini and Potatoes

Use room-temperature water to help yeast activate reliably.
Slice vegetables very thin so they roast instead of steaming.
Rest the dough after shaping to avoid dense bread.
Brush extra olive oil on edges for a deeper golden color.
Swap herbs based on flavor—rosemary gives a piney note, thyme stays subtle.

Variations

Herby Lemon Focaccia: Add lemon zest and chopped rosemary to the dough for bright aroma.
Cheese-Topped Focaccia: Sprinkle grated hard cheese over vegetables before baking for a salty crust.

FAQs

Q: Can I use instant yeast?
A: Yes. Use about 2 teaspoons of instant yeast and mix it directly into the flour.

Q: How do I prevent soggy toppings?
A: Pat vegetables dry and slice thinly; also drizzle sparingly with oil so they crisp while baking.

Q: Can I make the dough ahead?
A: Yes. Refrigerate the risen dough for up to 24 hours, then bring to room temperature before shaping.