Introduction

Oh, my friends, do I have a treat for you today! There are some recipes that just hug you from the inside out, and this Zucchini and Potato Focaccia is definitely one of them. It reminds me of lazy Sunday afternoons in my grandma’s kitchen, the aroma of baking bread filling every nook and cranny. It’s surprisingly simple to whip up, making it perfect for any day of the week when you need a little bit of comfort and a whole lot of deliciousness.

Why You’ll Love This Recipe

Fast: While bread making can sometimes feel like a long haul, this focaccia comes together with minimal fuss and rise times that won’t keep you waiting all day.
Easy: Seriously, if you can mix ingredients and turn on an oven, you can make this! No fancy techniques required, just pure, unadulterated baking joy.
Giftable: Imagine presenting a warm, fragrant loaf of this to a friend or neighbor. It’s the ultimate homemade gift that says, “I care!”
Crowd-pleasing: From picky eaters to seasoned foodies, everyone goes gaga for this tender, flavorful focaccia topped with perfectly roasted veggies.

Ingredients

Gather ’round, let’s see what deliciousness we need for this beauty:

4 cups (540 grams) all-purpose flour: The workhorse of our dough, giving us that perfect chewy texture.
3 teaspoons (8 grams) kosher salt, plus more for vegetables: Salt is key for flavor and also helps control our yeast. We’ll use a little extra for the veggies too, to bring out their natural sweetness.
2 1/4 teaspoons or 1 packet (7 grams) instant yeast: This little packet is pure magic, making our dough light and airy.
2 cups (475ml) lukewarm water: The perfect temperature to wake up our yeast and bring our dough to life.
6 tablespoons (90ml) olive oil, divided, plus more as needed: Good quality olive oil is our secret weapon for flavor and that signature moist crumb. We’ll use it in the dough, for prepping the veggies, and for that gorgeous golden crust.
8 ounces zucchini, sliced very thin: So fresh and vibrant, these little green gems add a lovely sweetness and moisture.
8 ounces Yukon Gold potatoes, sliced very thin: These creamy potatoes get wonderfully tender and slightly sweet when baked.
2 ounces salami, cut into thin strips (optional): Now, if you’re feeling a little extra, the salty, savory kick of salami is a game-changer!
Fresh rosemary, for finishing: That fragrant, piney aroma is the perfect aromatic kiss to our focaccia.
Flaky sea salt, for finishing: Those little crystals of salt are like edible jewels, adding a delightful crunch and burst of flavor.

How to Make It

Alright, let’s get our hands a little floured and make some magic happen!

In a big bowl, give your flour, kosher salt, and instant yeast a good whisk together. This ensures everything is evenly distributed.
Now, pour in that lukewarm water and 4 tablespoons of the olive oil. Grab a wooden spoon or just dive in with your hands and mix until you’ve got a shaggy, slightly sticky dough. Don’t worry if it looks a little rough; that’s what kneading is for!
Turn the dough out onto a lightly floured surface. This is where the fun begins! Knead it for about 5-7 minutes. You’re looking for a dough that’s smooth, soft, and elastic – it should bounce back when you gently press it.
Lightly oil a clean bowl with a little olive oil. Pop your beautiful ball of dough into the bowl, turning it to coat it lightly. Cover the bowl with plastic wrap or a damp kitchen towel and find a nice, warm spot for it to hang out. Let it rise for 1 to 1.5 hours, or until it has doubled in size. Patience, my friends!
While our dough is getting all plump, let’s prep our veggies. Toss those thinly sliced zucchini and potatoes with a pinch of kosher salt and a little drizzle of olive oil. If you’re adding that glorious salami, give it a quick toss with a tiny bit of olive oil too.
Once your dough has magically doubled, it’s time to punch it down! Gently press out the air. Then, turn it out into a well-oiled 9×13 inch baking pan. With your hands, gently stretch and press the dough to evenly cover the bottom of the pan.
Drizzle the remaining 2 tablespoons of olive oil all over the surface of the dough.
Now for the pretty part! Arrange those beautiful zucchini and potato slices evenly over the dough. If you’re using the salami, scatter those strips on top like little flavor confetti.
Get your fingers ready! Press your fingertips into the dough to create those classic focaccia dimples. This is what makes it look so rustic and inviting.
Loosely cover the pan with plastic wrap and let the dough have another little rest and puff up for about 30-45 minutes.
Get your oven preheated to a nice hot 425°F (220°C).
Slide that pan into the hot oven and bake for 20-25 minutes. You’re looking for a gorgeous golden brown crust and veggies that are tender and slightly caramelized.
As soon as it comes out of the oven, sprinkle it generously with fresh rosemary and that delightful flaky sea salt. The heat will help release all those amazing aromas!
Let it cool just a little bit in the pan before slicing and serving. Trust me, it’s hard to resist, but a few minutes makes it easier to handle and even more delicious.

Substitutions & Additions

This focaccia is wonderfully forgiving, so feel free to play around!

Veggies: Thinly sliced red onions, bell peppers, cherry tomatoes, or even some thinly sliced eggplant would be fantastic additions. Just give them a light toss with olive oil and salt before adding.
Herbs: If you don’t have fresh rosemary, thyme or oregano also work beautifully. A sprinkle of garlic powder on the dough before adding the toppings is also a great idea!
Cheese: A little sprinkle of grated Parmesan or mozzarella cheese over the top before baking would be heavenly.
Flour: While all-purpose flour is perfect, you could experiment with a blend of bread flour for a chewier crust or even a touch of whole wheat flour for a nuttier flavor.

Tips for Success

A few little pointers to make sure your focaccia is absolutely perfect:

Don’t Over-flour: When kneading, resist the urge to add too much extra flour. A slightly sticky dough is often the key to a soft focaccia.
Warm Spot for Rising: If your kitchen is a bit chilly, you can turn your oven on for a minute, then turn it off and place the covered dough inside to rise.
Dimple Deeply: Make sure those dimples go all the way down to the bottom of the pan. This creates those lovely pockets that hold onto delicious olive oil and seasoning.
Prep Ahead: You can make the dough up to the end of step 4, cover it tightly, and refrigerate it for up to 24 hours. Just let it come to room temperature for about 30 minutes before proceeding with step 6.

How to Store It

This focaccia is best enjoyed the day it’s made, warm and fresh! However, if you happen to have any leftovers (which is unlikely, but we can dream!), store it at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2 days. To refresh it, you can gently reheat it in a warm oven for a few minutes. It also freezes beautifully – wrap individual slices tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature and enjoy!

FAQs

Can I use a different type of flour?

Yes, you can! Bread flour will give you a chewier crust, and a small amount of whole wheat flour can add a nutty flavor. Just be mindful that different flours absorb moisture differently, so you might need to adjust the water slightly.

How thin do the vegetables really need to be?

Very thin is best! This ensures they cook through perfectly in the time the focaccia bakes and makes for beautiful presentation. A mandoline slicer can be a great tool for this, but a sharp knife and a steady hand work too!

What’s the best way to get a crispy crust?

Ensuring your oven is fully preheated and using enough olive oil in the pan are key. The oil will help the bottom and sides of the focaccia get beautifully golden and slightly crispy.

Zucchini & Potato Focaccia

A cozy, comforting, and surprisingly simple Italian bread topped with tender zucchini and potatoes, perfect for any day of the week.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Servings 8 slices

Equipment

Large bowl
Wooden spoon or hands
Plastic wrap or damp kitchen towel
9x13 inch baking pan
Mandoline slicer optional, for thin vegetable slices

Ingredients

For the Dough

4 cups all-purpose flour 540 grams
3 teaspoons kosher salt 8 grams, plus more for vegetables
2.25 teaspoons instant yeast or 1 packet (7 grams)
2 cups lukewarm water 475ml
6 tablespoons olive oil 90ml, divided, plus more as needed

For the Toppings

8 ounces zucchini sliced very thin
8 ounces Yukon Gold potatoes sliced very thin
2 ounces salami cut into thin strips (optional)
fresh rosemary for finishing
flaky sea salt for finishing

Instructions

In a large bowl, whisk together flour, kosher salt, and instant yeast.
Pour in lukewarm water and 4 tablespoons of olive oil. Mix with a wooden spoon or hands until a shaggy, slightly sticky dough forms.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth, soft, and elastic.
Lightly oil a clean bowl. Place dough in the bowl, turning to coat. Cover and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
While dough rises, toss sliced zucchini and potatoes with a pinch of kosher salt and a drizzle of olive oil. If using salami, toss with a tiny bit of olive oil.
Punch down risen dough. Turn out into a well-oiled 9x13 inch baking pan. Gently stretch and press dough to cover the bottom evenly.
Drizzle remaining 2 tablespoons of olive oil over the dough surface.
Arrange zucchini and potato slices evenly over the dough. Scatter salami strips on top, if using.
Press fingertips into the dough to create dimples.
Loosely cover the pan and let rest for 30-45 minutes.
Preheat oven to 425°F (220°C).
Bake for 20-25 minutes, until crust is golden brown and vegetables are tender and slightly caramelized.
Sprinkle generously with fresh rosemary and flaky sea salt immediately after removing from oven.
Let cool slightly in the pan before slicing and serving.

Notes

Resist the urge to add too much extra flour when kneading. Ensure dimples go all the way to the bottom of the pan. Dough can be made up to 24 hours ahead and refrigerated.