🍞 Rustic Focaccia with Zucchini and Feta

Name: Rustic Focaccia with Zucchini and Feta
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Wheat Flour Type 405; 7 g Dry Yeast; 10 g Lye Salt (or mix of sea salt and baking soda); 180 ml Lukewarm Water; 30 ml Olive Oil for Baking; 200 g Zucchini; 100 g Feta Cheese; 2 Zweige Rosemary

480 kcal · 45 min · 4 servings

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Ingredients

300 g Wheat Flour Type 405
7 g Dry Yeast
10 g Lye Salt (or mix of sea salt and baking soda)
180 ml Lukewarm Water
30 ml Olive Oil for Baking
200 g Zucchini
100 g Feta Cheese
2 Zweige Rosemary

Instructions

1. Combine flour, dry yeast, and lye salt in a bowl. Add the lukewarm water and knead the dough for 10 minutes until smooth.
2. Place the dough on a baking sheet greased with olive oil (approx. 20x30 cm). Pre-bake the dough for 15 minutes at 200 degrees Celsius conventional heat.
3. Cut the zucchini into thin sticks and crumble the feta cheese.
4. Remove the tray. Evenly distribute the zucchini and feta over the dough. Strip the rosemary leaves and sprinkle them on top.
5. Bake the focaccia for another 15 minutes at 200 degrees until the cheese is golden brown.

Nutrition per serving

kcal: 480
Protein: 15 g · Fett/Fat: 22 g · Carbs: 52 g