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In this post, I’ll show you how to prepare a delicious Mediterranean focaccia with fresh zucchini, olives and sun-dried tomatoes.
A focaccia can be something really nice at a barbecue party, an evening together with friends or family or just as a great snack in front of the TV. I especially like focaccia when it’s fluffy and slightly salty. With this variant, I opted for a Mediterranean combination of zucchini, olives and dried tomatoes for my focaccia, which is rounded off with a little sea salt to make a great bread.
The preparation of this focaccia is very simple: You can make a yeast dough from flour, water, olive oil, salt, sugar and a little dry yeast. You then leave this covered for an hour in a warm place so that the focaccia is also nice and fluffy later. To do this, I recommend that you just briefly heat the oven to 50 degrees, put the dough in it and switch the oven off again. This creates an optimal temperature for your yeast dough.
Meanwhile you can cut the zucchini for the focaccia into thin slices, halve the olives and remove stones if necessary and quarter the dried tomatoes. When the dough has risen, all you need to do is knead it lightly and roll it out on a baking sheet lined with baking paper. Finally, the zucchini slices, olives and sun-dried tomatoes are gently pressed into the dough on the surface. Now you let everything go briefly again and then finish baking it in the oven.
Nutritional information per half of focaccia:
Calories: 593 – Protein: 15g – Fat: 18g – Carbs: 92g
Focaccia with Zucchini, Olives und sun-dried Tomatoes
- 150ml water
- 250g spelt flour
- 1x dry yeast
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 3 tbsp. olive oil
- 1 small zucchini
- 20g dried tomatoes
- 1 handful olives
- Step 1 Mix the dry yeast with water and sugar. Then add the flour and salt and knead into a dough. Finally, knead in the olive oil.
- Step 2 Leave the dough to rise in a warm place for about 1 hour. Then spread it on a baking tray lined with baking paper and let it rest for a short while.
Cut the zucchini into thin slices and spread them on the dough together with the olives and the tomatoes. Then bake at 160 degrees O/U for about 25 minutes.