Focaccia With Zucchini And Potatoes
Sep 21, 2025 12:18 PM
I didn’t mean to get so carried away making focaccia over the last few months, but don’t I always say that? As if I forget how easily I get consumed with a very specific idea for what a recipe should be and cannot let it go, even when it’s past time to move on. As if it was someone else who made blueberry muffins 25 times one summer until she found what she was looking for. Thus, perhaps I shouldn’t be surprised but I still am: I’ve made an obscene amount of focaccia this spring and summer trying to find the recipe I’ll want to use forever.
The result is the kind of focaccia I think we should take anywhere and everywhere this summer and fall — picnics, potlucks, and parks, barbecues and beaches. Or, we can have it for dinner with some burrata and snap peas, or with a pot of everyday meatballs. We could serve it with fresh ricotta and grilled vegetables or scrambled eggs and the first sungold tomatoes. It disappears so fast, you’ll have this recipe memorized in no time.
Ingredients:
- 4 cups (540 grams) all-purpose flour
- 3 teaspoons (8 grams) kosher salt, plus more for vegetables
- 2 1/4 teaspoons or 1 packet (7 grams) instant yeast
- 2 cups (475ml) lukewarm water (between 100 and 115°F, but warm-to-the-touch tap water is fine)
- 6 tablespoons (90ml) olive oil, divided, plus more as needed
- 8 ounces zucchini, sliced very thin
- 8 ounces Yukon Gold potatoes, full-sized or mini, sliced very thin
- 2 ounces salami, cut into thin strips (optional; not shown here)
- Fresh rosemary, to finish
- Flaky sea salt, to finish
Total Time:
220 minutes
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