Courgette and Tomato Focaccia

Name: Courgette and Tomato Focaccia
Total time: 1 h 55 min
Yield: 1
Ingredients: 0.75 ounce Fresh yeast (OR 6 g dried yeast); 3.5 cups All purpose flour (for the work surface); 1 teaspoon Sea salt; 0.25 cup olive oil; olive oil (for the tin and for drizzling); 1 zucchini (cut into 3-4 mm thick slices); 5 baby Plum tomato (halved lengthways); 3 sprigs thyme (leaves removed); All purpose flour (for the work surface)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 55 min.

Ready in

Calories:

187

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	187 kcal	(9 %)
Protein	4.94 g	(5 %)
Fat	5.27 g	(5 %)
Carbohydrates	30.21 g	(20 %)
Sugar added	0 g	(0 %)
Roughage	1.02 g	(3 %)

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more nutritional values

Vitamin A	27.71 mg	(3,464 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.24 mg	(2 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.27 mg	(25 %)
Niacin	4.1 mg	(34 %)
Vitamin B₆	0.09 mg	(6 %)
Folate	116.24 μg	(39 %)
Pantothenic acid	0.46 mg	(8 %)
Biotin	1.41 μg	(3 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	7.43 mg	(8 %)
Potassium	163.44 mg	(4 %)
Calcium	13.78 mg	(1 %)
Magnesium	16.44 mg	(5 %)
Iron	1.97 mg	(13 %)
Zinc	0.5 mg	(6 %)
Saturated fatty acids	0.72 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

olive oil olive oil zucchini thyme

Ingredients

for

focaccia

Ingredients: ¾ ounce
Fresh yeast (OR 6 g dried yeast); 3 ½ cups
All purpose flour (for the work surface); 1 teaspoon
Sea salt; ¼ cup
olive oil; olive oil (for the tin and for drizzling); 1
zucchini (cut into 3-4 mm thick slices); 5
baby Plum tomato (halved lengthways); 3 sprigs
thyme (leaves removed); All purpose flour (for the work surface)

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Preparation steps

Stir the yeast into approx. 200 ml lukewarm water. Mix the flour and salt in a bowl. Add the yeast solution and the olive oil to the flour and knead using the dough hooks on a hand mixer to form a smooth dough which comes away from the sides of the bowl. Vary the amount of water a little if necessary. Cover and leave in a warm place for approx. 45 minutes until it has doubled in size.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and oil a baking tray.

Thoroughly knead the dough again on a floured work surface and roll out to a large flat oval (approx. 1.5 cm thick). Place on the baking tray. Top with the courgette, tomatoes and thyme, pressing them gently into the dough. Drizzle with olive oil, sprinkle with salt and bake for approx. 30 minutes.