Zucchini Focaccia with Brie and Chevre
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.
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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
The focaccia is ready for the oven
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.
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Enjoy!!!
