🍕 Focaccia with roasted polenta and zucchini

Name: Focaccia with roasted polenta and zucchini
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Focaccia dough (or refrigerated dough); 200 g Polenta (pre-cooked, firm); 200 g Zucchini; 30 ml Olive oil; 10 Blätter Sage; 100 g Feta cheese; 5 g Salt; 2 g Black pepper

450 kcal · 45 min · 4 servings

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Ingredients

500 g Focaccia dough (or refrigerated dough)
200 g Polenta (pre-cooked, firm)
200 g Zucchini
30 ml Olive oil
10 Blätter Sage
100 g Feta cheese
5 g Salt
2 g Black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Slice the zucchini thinly and cube the polenta.
3. Toss the zucchini and polenta with half of the olive oil, salt, and pepper.
4. Spread the remaining olive oil on a baking sheet and place the focaccia dough on top. Press small indentations into the dough with your fingers.
5. Arrange the polenta cubes and zucchini slices evenly on the dough.
6. Crumble the feta cheese over the top and place the sage leaves on top.
7. Bake the focaccia for 20 minutes in the oven until the edges are golden brown.
8. Remove the focaccia from the oven and let it cool for 5 minutes before cutting.

Nutrition per serving

kcal: 450
Protein: 12 g · Fett/Fat: 18 g · Carbs: 60 g