Focaccia with Squash and Olives
Ingredients
0.25 oz. active dry yeast
1 cup warm water (105° to 110°F)
1 Tbsp. sugar
3 cups flour (all-purpose)
1/4 cup extra-virgin olive oil
1 1/2 tsp. kosher salt
1/2 cup olives (mixed)
1/2 cup zucchini (spiraled)
1/2 cup summer squash (spiraled)
2/3 cup shredded Parmesan cheese
1 tsp. dried oregano
1 Tbsp. cornmeal
1/2 tsp. freshly ground black pepper
Directions
Preheat oven to 425°F.
Attach dough hook to Stand Mixer. Combine water, sugar and yeast in mixer bowl; stir to dissolve yeast. Let stand 5 minutes. Add flour, olive oil and salt; knead on speed 3 for 3 to 4 minutes or until dough is smooth and elastic. Shape dough into a ball. Place in large, lightly greased bowl; turn once to grease surface. Cover and let rise in warm place about 1 hour or until doubled.
Grease 9 x13-inch baking pan; dust with cornmeal. Punch down dough; shape into 9 x13-inch rectangle on lightly floured surface. Press lightly into prepared pan. Cover and let rise 30 minutes.
Remove dough hook from stand mixer. Attach Spiralizer Attachment to your Stand Mixer. Center one zucchini section on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Place medium bowl below blade to catch zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Repeat with remaining zucchini and summer squash. Set aside.
Dimple dough all over with fingers. Sprinkle cheese evenly over dough; top with zucchini, summer squash and olives. Sprinkle with oregano and pepper.
Bake about 25 minutes or until edges are golden. Let cool slightly before serving.
