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Whole Wheat Zucchini & Herb Foccacia Recipe

Whole Wheat Zucchini & Herb Foccacia is another new way to use that ever-present zucchini growing in the garden and piling up in the fridge. If you donít happen to have home-grown zucchini, farmerís markets and roadside stands have plenty, and this time of year, itís really cheap.
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This delicious bread is quick and easy, since the dough is made in the automatic bread machine Ė only 5-10 minutes hands-on time. I like to use fresh herbs from my garden, but if they arenít available, you can use dried; it will be a hit either way.

The dough can be either quickly rolled out if itís convenient, or just pressed into a jelly roll pan with your fingers. Once the toppings are arranged on the dough, you can prepare dinner during the 30-minute rise. The smell of bread baking will insure that everyone in the family will stay close by to savor the hot bread.

The bonus to making this bread is that the whole wheat flour supplies necessary fiber, and the zucchini is loaded with vitamins, mineral, and antioxidants. Nobody will guess, however, that something this delicious is also healthy; it can be a closely guarded secret!

This wonderful bread goes especially well with soups, main dish salads, or pasta dishes. Since itís so quick and easy, you wonít mind that itís requested often.

Whole Wheat Zucchini & Herb Foccacia


Makes 24 slices

Dough:
1 3/4 cups water
3 tablespoons olive oil
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh oregano , coarsely chopped
2 cups whole wheat flour
1 1/2 cups all purpose flour, or white bread flour
1 teaspoon salt
3 tablespoons potato flakes
1 tablespoon active dry yeast

Topping:
1 medium zucchini, sliced into paper thin slices lengthwise with a vegetable peeler
1 tablespoon olive oil
1 large fresh tomato, very thinly sliced
Coarse sea salt
Freshly ground pepper

Additional olive oil, for the baking pan

1 cup freshly grated Parmesan cheese

  1. Place the dough ingredients in the pan of the automatic bread machine in the order given.

  2. Set the machine on the dough cycle and start.

  3. Check the dough after about 5 minutes to make sure the dough forms a soft ball. If it is too soft, add a little more all-purpose flour; it is too stiff, add a little more water.

  4. When the cycle is finished, turn the dough out onto a floured pastry cloth.

  5. Cover and let rest 10 minutes while you prepare the toppings

  6. Mix the thin zucchini slices with the tablespoon of olive oil; add the tomatoes and gently stir to mix.

  7. Pour a little olive oil on an 11 x 17" jelly roll pan and smear it evenly over the pan with your fingers.
  8. Roll or pat the dough into a large rectangle roughly the size of the jelly roll pan.

  9. Transfer the rectangle of dough onto the pan and with your fingers, press to make the dough fit the pan.

  10. Poke your fingers over the surface to make small indentations.

  11. Arrange the zucchini slices over the surface of the dough; top with the tomato slices and a generous sprinkling of salt and freshly ground pepper.

  12. Cover with a cloth towel and let rise until doubled in bulk, about 30 minutes.

  13. While the dough is rising, preheat the oven to 400į.

  14. When the dough is ready (you can tell by poking your finger in the side; if the indentation from you finger stays indented, itís risen), bake for 20 minutes.

  15. Remove the pan from the oven and sprinkle the bread evenly with the Parmesan cheese.

  16. Return to the oven and continue baking, 10-15 more minutes or until the bread is golden brown and the cheese is melted.

  17. Let cool at least 10 minutes before cutting into squares.


Amount Per Serving:
Calories 116 Calories from Fat 41
Percent Total Calories From: Fat 36% Protein 14% Carb. 51%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 170 mg
Total Carbohydrate 15 g
Dietary Fiber 2 g
Sugars 0 g
Protein 4 g

Vitamin A 2% Vitamin C 4% Calcium 0% Iron 4%

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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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