Zucchini Focaccia with Brie and Chevre

Zucchini Focaccia with Brie and Chevre - The Cheese Shark

This is a fun variation of pizza. This focaccia is made with potatoes and has a very fluffy texture. The toppings are simple, tasty, and with our own garlic and yogurt dipping sauce it makes a full meal.

Check out our post on How to Make Cheese at Home to learn the art of making cheese. It’s a fun project for everyone.
For easy homemade cheese recipes check out our Cheese Making Recipes page.

If you are interested in the world of cheese making, visit our cheese Resource page and our How Cheese is Made post. 

We review and suggest Cheese Making Kits here if you would like to get started with making cheese.

Enjoy!!!

Zucchini Focaccia with Brie and Chevre

This recipe makes 2 focaccias, each about 30 cm/ 12 inch diameter. Feeds 4 people.

Preptime

  • 20 minutes prep
  • 2 hours letting the dough rise
  • 20 minutes baking time.

Utensils Needed:

  • Potato peeler
  • Box or hand grater
  • Baking sheet
  • Parchment paper
  • Rolling pin

Ingredients for the Dough:

  • 3 medium potatoes (shredded 1 ½ cups)
  • 3 cups of all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp of baking powder
  • 1 tsp of sugar
  • 1 tsp of dried yeast
  • 1 ½ cups of water
  • 3 tbsp of olive oil

Topping Ingredients:

  • 2 medium zucchinis (it looks nice to use one green and one yellow)
  • 100 g/ 3 1/2 oz of chevre (about 3 tbsp), rolled into little balls
  • 150 g / 5 oz of brie cut into 10 slices
  • 10 cherry tomatoes cut in half
  • 1 tbsp of olive oil
  • Salt and pepper to taste
  • Optional: zucchini flowers

Dipping Sauce Ingredients:

  • 2 tbsp of mayonnaise
  • 2 tbsp of plain yogurt
  • 1 crushed garlic
  • ½ tsp of parsley flakes
  • Salt to taste
Zucchini Focaccia with Brie and Chevre - The Cheese Shark

The focaccia is ready for the oven

Zucchini Focaccia with Brie and Chevre - The Cheese Shark

After baking place the focaccia on a cooling rack

Procedure:

  • Peel potatoes and boil until soft
  • Let potatoes cool then shred them into a bowl
  • Add all other dough ingredients and mix
  • Knead the dough until smooth
  • Let the dough rise for 2 hours at room temperature until double in size
  • Preheat oven to 220 C/ 430 F
  • Roll out dough to 2 cm/ 1 inch thickness, and make 2 individual pizza rounds
  • Add the zucchini, tomatoes, and cheese toppings
  • Sprinkle olive oil over it
  • Bake for 20 minutes
  • Mix the dipping sauce ingredients and whisk well

Serve like pizza with the dipping sauce aside.

Leave us a comment below about how your recipe turned out. Feel free to suggest ideas or what you would like to see in our recipes.

Enjoy!!!

Leave a Comment

Your email address will not be published.