Focaccia with Zucchini and Cherry Tomatoes
By :Coco Morante
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Fluffy on the inside and crispy on the outside, this olive oil–doused focaccia is one of my favorite breads to make. Topped with tomatoes, zucchini, and fresh oregano, it’s a great starter during the summertime. The dough gets a 12- to 24-hour rise in the fridge, which gives it great flavor and an open crumb. Look to the recipe note on page 188 for a winter variation with potatoes and rosemary. "Copyright © 2022 by Coco Morante Photography © 2022 by Dana Gallagher "
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Course Breakfast
Cuisine Italian
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Instant Vortex Air Fryer
Main Ingredient Bread, Flour, Herbs, Spices, Tomatoes, Vegetables
Home Category Breakfast
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
4-6 Servings
Ingredients
DOUGH
  • 2 cups cups
  • 1 tsp instant yeast preferably SAF
  • 1 tsp kosher salt
  • 3/4 cup plus 2 tablespoons water room temperature
  • 2 tbsp extra-virgin olive oil
TOPPINGS
  • 2 tbsp extra-virgin olive oil divided
  • 1/2 cup halved cherry or grape tomatoes
  • 1/2 cup sliced zucchini 1/2 medium zucchini
  • Leaves from 1 oregano or thyme sprig
  • 1/4 tsp flaky sea salt Freshly ground black pepper
Course Breakfast
Cuisine Italian
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Instant Vortex Air Fryer
Main Ingredient Bread, Flour, Herbs, Spices, Tomatoes, Vegetables
Home Category Breakfast
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
4-6 Servings
Ingredients
DOUGH
  • 2 cups cups
  • 1 tsp instant yeast preferably SAF
  • 1 tsp kosher salt
  • 3/4 cup plus 2 tablespoons water room temperature
  • 2 tbsp extra-virgin olive oil
TOPPINGS
  • 2 tbsp extra-virgin olive oil divided
  • 1/2 cup halved cherry or grape tomatoes
  • 1/2 cup sliced zucchini 1/2 medium zucchini
  • Leaves from 1 oregano or thyme sprig
  • 1/4 tsp flaky sea salt Freshly ground black pepper
focacio-240x240_1080x1080
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Rating: 0
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Instructions
  1. In a mixing bowl, stir together the flour, yeast, and salt. Add the water and olive oil. Use a spoon or a dough whisk to mix everything together into a fairly wet, shaggy dough. Cover the bowl tightly with a reusable lid or plastic wrap, thenrefrigerate for 12 to 24 hours.
  2. When ready to bake, spread1 tbspof the olive oil in an 8-inch metal baking pan (see note) or in a quarter sheet pan if you’d like a thinner, crispier focaccia. Get a little olive oil on your fingers, then use your fingertips to spread out the focaccia dough in the pan, stretching the dough all the way to the edges of the pan. You may need to let the dough rest for a few minutes in between stretches until it yields and conforms to the pan.
  3. Preheat the air fryer on BAKE at 360°F and set the cooking time for 20 minutes.
  4. Use your fingertips to poke dimples all over the dough. Top the dough with the tomatoes and zucchini in a single layer, then sprinkle on the oregano, salt, and a few grinds of pepper. Drizzle with the remaining 1 tbspof olive oil.
  5. Bake the focaccia in the preheated air fryer.
  6. When the cooking program ends, remove the focaccia from the air fryer, let it cool in the pan or basket for 5 minutes, then use a spatula to carefully transfer it to a cooling rack. Allow to cool for about 30 minutes before cutting into 4 large or 6 smaller pieces and serve. You can also eat the focaccia while it’s still warm, if you like.
Recipe Notes

If you are using a basket- style air fryer (6-quart size), use an 8-inch round metal cake pan. For a toaster oven–style air fryer, use an 8-inch round or square cake pan, or a quarter sheet pan if you prefer a thinner focaccia. For a winter variation, top the focaccia with 1 tablespoon olive oil as directed, then add a layer of thinly sliced yellow potatoes (I use 4 petite ones with the thinnest setting on my mandoline), 1 teaspoon chopped fresh rosemary, 1/4 teaspoon flaky salt, and a few grinds of black pepper, then drizzle with the remaining 1 tablespoon olive oil.

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