A very fluffy focaccia, with a rustic zucchini topping and very easy to prepare. The work is all the time: the fermentation is long, done in the refrigerator and dispenses the dusting. To give an extra touch, instead of watering only with olive oil and coarse salt as in the traditional ones, we prepare a sauce of olive oil, basil and parmesan.
3 ¼ cup (tea) of flour (about 450 g)
½ teaspoon of instant dry biological yeast
2 teaspoons of salt
1 ¾ cup (tea) of warm water
2 tablespoons of olive oil
In a large bowl mix the flour, baking powder and salt.
Add the warm water in one go and mix well with a silicone spatula to incorporate – it is not necessary to knead, mix only until the flour absorbs all the water and form a uniform dough.
The dough is sticky, just like that, don’t add more flour. Attention to the water temperature: it must be only warm to start the fermentation that will take place in the refrigerator, if it is too hot it can inactivate the yeast.
Place 2 tablespoons of oil in another large bowl – it should be large enough for the dough to rise and double in volume.
Transfer the dough to the bowl with the oil, scraping well with the silicone spatula. With the spatula (or with your hands), turn the dough from the bottom upwards, to be smeared with the oil – it is not necessary to incorporate the oil into the dough, just cover the surface.
Cover the bowl with film so that the dough does not dry out (if you prefer, use a bowl that has a lid).
Refrigerate and let the dough ferment for a minimum of 12 hours and a maximum of 36 hours – the dough will ferment slowly and the large amount of water will cause the gluten to develop without having to knead.
After the rest time, transfer the dough to a 30 cm x 20 cm non-stick pan (if your pan is not non-stick, water the bottom with 1 tablespoon of olive oil).
With your hands (or with a spatula) spread the dough on the bottom of the pan – you don’t need to occupy the entire area just right, as the dough settles on the pan.
Cover with a cloth and let the dough rest for 50 minutes – the focaccia will grow a little more and settle on the baking sheet; it must be at room temperature and aerated before entering the oven.
Meanwhile, preheat the oven to 220 ° C and prepare the topping ingredients.
COVERAGE AND FINISHING
½ cup (tea) of olive oil
¼ cup (tea) of basil
¼ cup (tea) of grated Parmesan cheese
1 small garlic clove
Wash and dry the zucchini and basil leaves.
With the vegetable peeler, cut the zucchini into ribbons lengthwise until it reaches the center with the seeds – turn the zucchini to use the whole vegetable.
Peel the garlic clove and transfer to a blender. Add the olive oil, the basil leaves, the parmesan and beat until it forms a sauce. Taste and, if necessary, season with salt – some cheeses are more salty than others. Reserve.
After the focaccia rest time, moisten your fingertips with water and press the focaccia dough, without drilling or tearing the dough.
With a spoon, spread half of the basil sauce over the pasta. Arrange the zucchini slices in a rustic way, folding one over the other and pressing lightly on the dough – the idea is that part of the zucchini is streaky in the dough.
Drizzle the zucchinis with olive oil and season with freshly ground salt to taste – so they do not dry out in the oven and in addition to being seasoned they gain a more crunchy texture.
Bake in the oven for 15 minutes at 220 ºC (high temperature) until it inflates and begins to brown the edges. Lower the oven temperature to 200 ºC (medium temperature) and let the focaccia finish baking for another 20 minutes, or until golden brown. Remove from the oven and let it warm for a few minutes before cutting. Serve next with the rest of the basil sauce.
NOTE: know your oven, maybe the time may vary if your oven is electric or gas. We did the test in the gas oven and used the grill for 3 minutes after the cooking time to brown.