Focaccia With Squash And Olives Recipe

Name: Focaccia With Squash And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce active dry yeast; 1 cup warm water - 105u00b0 to 110u00b0F; 1 tablespoon sugar; 3 cups flour all-purpose; 1/4 cup extra-virgin olive oil; 1 1/2 teaspoons kosher salt; 1/2 cup olives mixed; 1/2 cup zucchini spiraled; 1/2 cup summer squash spiraled; 2/3 cup shredded Parmesan cheese; 1 teaspoon dried oregano; 1 tablespoon cornmeal; 1/2 teaspoon freshly ground black pepper

Servings: persons

1/4 ounce active dry yeast
1 cup warm water - 105u00b0 to 110u00b0F
1 tablespoon sugar
3 cups flour all-purpose
1/4 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup olives mixed
1/2 cup zucchini spiraled
1/2 cup summer squash spiraled
2/3 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 tablespoon cornmeal
1/2 teaspoon freshly ground black pepper

1
Preheat oven to 425u00b0F.
2
Attach dough hook to KitchenAid(R) Stand Mixer. Combine water, sugar and yeast in mixer bowl; stir to dissolve yeast. Let stand 5 minutes. Add flour, olive oil and salt; knead on speed 3 for 3 to 4 minutes or until dough is smooth and elastic. Shape dough into a ball. Place in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place about 1 hour or until doubled.
3
Grease 9 x13-inch baking pan; dust with cornmeal. Punch down dough; shape into 9 x13-inch rectangle on lightly floured surface. Press lightly into prepared pan. Cover and let rise 30 minutes.
4
Remove dough hook from stand mixer. Attach Spiralizer Attachment to your KitchenAid(R) Stand Mixer. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini and summer squash. Set aside.
5
Dimple dough all over with fingers. Sprinkle cheese evenly over dough; top with zucchini, summer squash and olives. Sprinkle with oregano and pepper.
6
Bake about 25 minutes or until edges are golden. Let cool slightly before serving.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 ounce active dry yeast, 1 cup warm water - 105u00b0 to 110u00b0F, 1 tablespoon sugar, 3 cups flour all-purpose, and more.

Yes, Focaccia With Squash And Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Focaccia With Squash And Olives

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