Focaccia With Cherry Tomatoes And Zucchini Recipe by Fiorella Fiorenzoni
Cooking Instructions 10 minutes 1 Make a well in the flour and add the warm water with the dissolved yeast. Mix and add the salt. Knead the dough until smooth and uniform. Cover with a kitchen towel and let rise until doubled in size. 2 While the dough rises, wash the cherry tomatoes and zucchini and cut them as you like. Place the vegetables in a bowl and season with a pinch of salt, oregano, and a drizzle of olive oil. 3 Once the dough is ready, spread it out on a greased baking sheet. Evenly arrange the zucchini and cherry tomatoes over the dough. 4 Bake in a preheated oven at 480°F (250°C) for 20 minutes. When done, transfer the focaccia to a serving platter and top with a few fresh basil leaves. 1 Make a well in the flour and add the warm water with the dissolved yeast. Mix and add the salt. Knead the dough until smooth and uniform. Cover with a kitchen towel and let rise until doubled in size. 1 Make a well in the flour and add the warm water with the dissolved yeast. Mix and add the salt. Knead the dough until smooth and uniform. Cover with a kitchen towel and let rise until doubled in size. 2 While the dough rises, wash the cherry tomatoes and zucchini and cut them as you like. Place the vegetables in a bowl and season with a pinch of salt, oregano, and a drizzle of olive oil. 2 While the dough rises, wash the cherry tomatoes and zucchini and cut them as you like. Place the vegetables in a bowl and season with a pinch of salt, oregano, and a drizzle of olive oil. 3 Once the dough is ready, spread it out on a greased baking sheet. Evenly arrange the zucchini and cherry tomatoes over the dough. 3 Once the dough is ready, spread it out on a greased baking sheet. Evenly arrange the zucchini and cherry tomatoes over the dough. 4 Bake in a preheated oven at 480°F (250°C) for 20 minutes. When done, transfer the focaccia to a serving platter and top with a few fresh basil leaves. 4 Bake in a preheated oven at 480°F (250°C) for 20 minutes. When done, transfer the focaccia to a serving platter and top with a few fresh basil leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Potato Pork Leg California Farm Apple Cider Margarita California Farm Hand Made Orzo Pasta Potato Pork Leg California Farm Apple Cider Margarita California Farm Hand Made Orzo Pasta Iron Rich Beetroot Tikki Egg Paratha With Liquid Dough Kahwa California Farm Apple Cider Margarita Pearl Millet (kambu in Tamil) biryani Iron Rich Pearl Millet porridge (Bajri Rab) Paneer buns toast Chickpeas Punjabi Style / Punjabi Chole California Farm Hand Made Orzo Pasta Raspberry red velvet cake Iron Rich Beetroot Tikki Egg Paratha With Liquid Dough Kahwa California Farm Apple Cider Margarita Pearl Millet (kambu in Tamil) biryani Iron Rich Pearl Millet porridge (Bajri Rab) Paneer buns toast Chickpeas Punjabi Style / Punjabi Chole California Farm Hand Made Orzo Pasta Raspberry red velvet cake