Look for a twist on a rustic focaccia bread recipe? Try this zucchini leek focaccia bread. It's easy, delicious, and a crowd pleaser. Try it with caramelized onion, sundried tomatoes, and basil! The options are endless for toppings. Serve as a sandwich, appetizer, or a side for breakfast.
In a bowl, combine the warm water with the sugar and the dry yeast. Let sit until foamy.
In the bowl of a stand mixer, mix the water with the flour, olive oil and salt. Mix until the dough is sticky and elastic (around 6 minutes).
Grease a bowl and place the dough into it. Cover and place in a warm spot until it doubles in size (around 2 hours).
Grease and flour a baking pan. Using a spatula, fold dough to deflate and scrape onto the prepared baking pan. Let it rest for a couple of minutes to relax the gluten. Preheat the oven to 450 degrees.
Meanwhile saute the leek and zucchini. In a pan over medium heat add oil and leek. Cook until the leek is slightly translucent and fragrant. Add the zucchini and cook for 1 minute on each side. Add salt and pepper and remove from fire.
Place the zucchini and leek on top of the focaccia and sprinkle with sea salt. Take to the oven and bake for 20 minutes or until golden brown.
Serve and enjoy.
FreezingThe dough freezes really well so I sometimes triple the batch and store it in the freezer for up to 3 months. Once you are ready to eat it just take from the freezer to the fridge the night before.