Zucchini Focaccia

Dough:

350ml warm water

1 tablespoon honey

2 tablespoon olive oil

7g dried yeast

1 tablespoon salt

550g flour

1. Put the yeast with the liquid ingredients into the standing mixer’s bowl, stir it and leave for a couple of minutes (until the yeast starts to foam a bit).

2. Add the flour and the salt, using the dough hook on your mixer start to knead on speed 1 until you obtain a manageable dough. Continue to knead for about 5 minutes on speed 2. 

3. Cover the dough with an oiled foil and leave to rise in a warm place for 45-60min or until it doubled in volume.

4. Put the dough on a floured surface and gently roll around to be dusted with flour everywhere. DO NOT KNEAD! Line a baking tray with baking paper, and put the dough in the middle! Gently pull the dough to the tray’s size (it should be about 1,5cm thick and 30x45cm)

topping:

200 g soft, natural goat cheese

fresh cream

1 medium egg

1 zucchini

2 tbsp olive oil

leaves of 6 sprigs of fresh thyme

2 garlic

Kalamata olives

1. Preheat the oven to 200 ° C. 

2. Mix the olive oil with pressed garlic. Using a brush spread it all over the surface of the dough.

3. Mix the goat cheese, the egg and half of the thyme leaves. Add some cream to make it spreadable. Season it with salt and pepper according to your taste.

4. Spread the cheesy cream over the dough.

5. Using a cheese slicer, slice the zucchini into long slices. Put all the slices in a bowl and carefully mix with the oil.

6. Place the zucchini slices loosely on top, put the olives on and sprinkle the rest of the thyme leaves over the focaccia. Season it.

7. Bake it in the middle of the oven for about 30 minutes until golden brown.

If you are a garlic fan too, dip your slice of focaccia into olive oil with fresh thyme and sliced garlic.

As my daughter hates goat cheese, half of the focaccia is covered with cheddar. The smaller haf... :-P