Zucchini and roasted tomato focaccia: simple, delicious and ideal for sharing. A wonderful way to use up summer vegetables.
This homemade zucchini and tomato focaccia features a soft, light and fluffy dough topped with fresh cherry tomatoes and thin zucchini slices.
Focaccia is an essential recipe to know. The dough needs as little as one hour to rise, though a longer rest gives better flavour and texture. Once made, you can top it with whatever you have on hand — it’s perfect as a snack, appetizer or side dish.
I often bake focaccia to serve alongside a bowl of pasta or as part of an antipasto platter. It’s a versatile accompaniment and goes well with drinks and sharing plates.
In Italy you’ll find many vegetable focaccias in bakeries and delis: bell peppers, eggplant, zucchini, onions and tomatoes are common. For this version I chose the simple, classic pairing of zucchini and sweet cherry tomatoes.
After baking, the focaccia develops a crisp, salty crust with a pillowy, light interior. You can make it thinner or thicker to taste — I like a thicker focaccia, rolled out to about 3–4 mm before baking.
If you try this recipe or any other from the blog, please leave a comment to let me know how it turned out — I love hearing from readers!
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Zucchini Tomato Focaccia
By Emily
1 hr 25 mins
10 mins
1 hr 35 mins
6 people
Ingredients
- 4 cups (500g) 00′ flour
- 1 cup + 3 tbsp + 1 tsp (300ml) lukewarm water
- 2 tsp (7g) fast action dried yeast
- 1/2 tsp sugar
- 1 tsp salt
- 1 zucchini / courgette
- 10 cherry tomatoes
- 1 tbsp olive oil, plus extra for greasing
Instructions
- Add the yeast and sugar to the warm water and set aside for 5 minutes. In a large bowl combine the flour and 1 tsp salt, then make a well in the centre.
- Pour the yeasty water and 1/2 tbsp olive oil into the flour and mix until a dough begins to form. Lightly dust a work surface with flour and knead for about 10 minutes until the dough is smooth and elastic. When a light press springs back, it’s ready.
- Shape the dough into a ball and place it in a large bowl lightly brushed with olive oil. Rub a little oil on the dough surface, cover with clingfilm or a damp towel and leave in a warm place for 1 hour, or preferably about 3 hours, until doubled in size.
- Preheat the oven to 220°C / 425°F / gas mark 7. Very thinly slice the zucchini and halve the cherry tomatoes. Knock back the dough and transfer to a lined baking tray. Press the focaccia with your fingers to flatten it and create small dimples. Drizzle with 1/2 tbsp olive oil and spread it evenly over the surface.
- Arrange the zucchini slices and tomato halves across the dough, pressing the tomatoes in slightly. Drizzle a little more olive oil over the vegetables.
- Bake for 10–15 minutes until golden at the edges. Sprinkle with a little salt and freshly ground black pepper, let rest for 5 minutes, then cut into slices and serve.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer trusted brands for consistent flavour.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven unless noted.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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