Grilled zucchini focaccia: the quick recipe to make it without yeast

The zucchini focaccia in a pan is the fast alternative without brewer’s yeast to the classic focaccia: an exquisite saving dinner, ready in a few minutes and excellent also as a recycled recipe, as an aperitif or for a delicious aperitif with friends. It is a dough made from water, oil, flour and instant yeast, which is stretched with a rolling pin into two sheets and filled with zucchini, salami and fontina cheese, then cooked directly in the panuntil lightly golden.

The final result is a soft and super fibrous savory cake that melts in your mouth with each bite, ideal to prepare in summer, when temperatures do not allow you to turn on the oven. Perfect to serve hot, it can also be enjoyed at room temperature, perhaps over a picnic or a trip to the sea.

Grilled zucchini focaccia is an excellent dish to empty the fridge: you can fill it with the vegetables, cold meats and cheeses of your choice. In our recipe, we decided to use some zucchinicut into pieces, and sautéed in a pan with the chives, a drizzle of oil and a pinch of salt.

If you want, you can replace them with asparagus tips, sautéed spinach my peas. Instead of fontina, you can choose between Try it, gruyere or scamorza, but also mozzarella and Fiordilatte, provided they are well drained before use. However, instead of salami, you can opt for cubes of hamspeck, bacon or mortadella.

For vegetarian versionomit the salami and add some chopped sun-dried tomatoes and some sliced ​​black olives.

Find out how to prepare zucchini focaccia in a pan by following the step-by-step procedure and tips. If you liked this recipe, also try the focaccia in a pan, stuffed with ham and cheese, and the crushed zucchini.

How to prepare focaccia stuffed with zucchini in a pan

To prepare the zucchini focaccia in a skillet, first place the flour in a large bowl and add the instant yeast, oil 1water and salt.

Start stirring with a fork 2 to obtain a homogeneous mixture.

Transfer the dough to a lightly floured work surface and continue to knead it to help the gluten mesh develop – after a few minutes you should have a smooth, elastic and smooth compound. 3.

Divide the dough into two parts and roll out the first one into a circular sheet about 3-4 mm thick 4.

Place the first sheet in a 26-28 cm diameter dish. 5.

Fill with the sautéed zucchini and the salami and cheese cubes, leaving 1 cm of free space on the edge (6).

Stretch the second sheet and place it on top of the filling (7), sealing the ends well and letting the air out.

Prick the surface with the tips of a fork and cook over medium heat: when the base begins to brown, turn the focaccia over with the help of a plate or lid (8) and continue cooking on the other side as well.

When the focaccia is browned and crisp on the outside, remove it from the heat and transfer it to a cutting board or serving plate. Slice and serve – the fried zucchini tart is ready to enjoy hot 9.

Advice

You can substitute the 00 flour for the Type 1 or 2or with a mixture of white flour and comprehensive: in this case, adjust the amount of water according to your needs.

To make the pan focaccia even tastier, you can add 2 zucchini Also in the mass: grate them, place them in a colander covered with a clean cloth and season with salt; then, let them rest for 30 minutes and drain them well, to remove excess water; finally incorporate them into the dough.

Grilled zucchini focaccia can be easily prepared and filled with a few hours of Advance: then save it fridge until it’s time to cook. Once cooked, it is kept in fridgeclosed in a special hermetic container, for maximum 2 days, but it is advisable to consume it at the moment so that it does not lose its fragrance. Alternatively, you can freeze it whole or sliced.