this recipe is based on the production method of Focasha, it is also possible to add seasonal ingredients zucchini (which can be replaced with other fruits and vegetables).

ingredients

dough

※ Flour

all-purpose flour can be used, or bread flour and whole wheat flour can be used instead.

※ Water

20~30 ℃warm water activates yeast.

※ Yeast

this recipe uses instant dry yeast to make focasha, you can also use fresh or active dry yeast. In all cases, we recommend adding yeast to warm water and sugar first. You need three times as much fresh yeast as instant dry yeast.

※ Salt

Fokasha needs to add a little salt to the dough to taste good. Sea salt and crude salt are good choices.

※ Sugar

just a little bit to help prepare the yeast.

topping

※ Zucchini

fresh green zucchini is our favorite recipe because they are bright green, but you can use most types of zucchini.

in additional attempts, we have also tried different ingredients such as pumpkin, cucumber, cherry tomato, olive, etc., which will have different food states. If you are interested, you can also try different combinations.

※ olive oil, salt and pepper

zucchini needs to be seasoned with extra virgin olive oil, salt and black pepper.

※ Fresh vanilla (optional)

fresh herbs are optional; however, if you want to make this zucchini focasha a little more fragrant, you can add fresh thyme, oregano, sage or rosemary.

practices

※ Make dough

1. Add to a small container.warm water,Instant Dry Yeast andsugar; Stir to activate yeast2minutes.

2. In a large mixing bowl, add the flour and salt, then stir with a wooden spoon andyeast mixture is added;mix the ingredients with a wooden spoon or silicone spatulathe dough becomes wet and sticky,roughly shape the dough into a ball and gently drizzle with olive oil before fermenting.

※ Fold up the dough

use a spatula or spoon to put the doughfolded from the outer center,folding20times.folding makes the dough structured and makes the taste more layered.

※

smear the baking tray with a tablespoon of olive oil.,transfer the dough to the center of the baking tray and thenwith two spoons(or two spatula),spread the dough out,until almost the entire baking tray is evenly covered.dough is elastic at this stage and will be pulled back.

then, put it back in a slightly warmer ovenfermentation45minutes1hours. After the second proofing, remove it from the oven andPreheat230°C or 450°F.

※ Add topping

, spread on the focasha bread.salt, black pepper and1 ~2spoonextra virgin olive oil to taste.

※

put the zucchini focasha inon the medium and low grill, baking about1825minutes.when the pancake is golden yellow, crispy on both sides and cooked at the bottom, the pancake is ready.

let it cool down 510minutes, then remove it from the pan, cut and serve.