Vegetarian Recipes - Pesto Focaccia with Zucchini Recipe

  
 

Pesto Focaccia with Zucchini Recipe

 

Ingredients

 

Makes one (10x15-inch/25x30cm) Focaccia 

  • 1 quantity Focaccia Dough (refer recipe)

  • 3 zucchini/courgettes

  • 4 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper to taste

  • 1/2 cup/125 ml Pesto (refer recipe)

Method:

  1. Prepare the focaccia dough and set aside to rise (about 1 1/2 hours).

  2. Preheat the oven to 450°F/220°C/gas 7. Oil a 10 x 15-inch (25 x 38-cm) baking pan.

  3. Cook the zucchini in salted, boiling water for 5 minutes, or until just tender. Drain and season with salt and pepper.

  4. Roll the dough out into a rectangle to fit the pan and place in the pan.

  5. Dimple the surface with your fingertips. Spread with the pesto on top.

  6. Bake for 10-15 minutes, or until the dough is beginning to brown.

  7. Arrange the zucchini on top of the focaccia. Bake for 5 minutes more. Serve hot.