Photo of No-knead zucchini-herb focaccia by WW

No-knead zucchini-herb focaccia

3
3
3
SmartPoints® value per serving
Total Time
8 hr 50 min
Prep
30 min
Cook
20 min
Serves
15
Difficulty
Easy
Made with all-purpose flour and white whole-wheat flour, this focaccia has whole-grain goodness baked in, not to mention lots of herby flavour. Though this flatbread recipe takes some time, it couldn’t be easier to make. Simply stir together the easy dough, and let it rise and develop flavour all day in the refrigerator. You don’t have to knead it to develop the airy texture you want; just be patient and let time work its magic.

Ingredients

Water

1 cup(s), warm (100°F to 110°F)

Honey

1½ tsp(s)

Yeast

1½ tsp(s), active dry

White all-purpose flour

1¼ cup(s)

White whole wheat flour

1¼ cup(s)

Chives

1 tbsp(s), chopped, divided

Fresh thyme

1 tbsp(s), chopped, divided

Kosher salt

2 tsp(s), divided

Extra virgin olive oil

2 tbsp(s), divided

Cooking spray

4 spray(s)

Uncooked zucchini

2 small, shaved into ribbons using a vegetable peeler

Instructions

  1. In a medium bowl, stir together water, honey, and yeast; let stand 5 minutes or until bubbly. Add flours, 1½ tsp each chives and thyme, and 1½ tsp salt to yeast mixture; stir until a soft dough forms. Coat a large bowl with nonstick spray. Add 1 tbsp oil to bowl. Add dough and turn to coat with oil. Cover and refrigerate until doubled in size, 8 hours or up to 24 hours.
  2. Coat a 13 x 9–inch baking pan with nonstick spray. Remove dough from refrigerator and fold in half. Add dough to baking pan and gently press out (you don’t have to get dough to edges of pan at this point). Cover and let rise in a warm place (85°F) until doubled in size, 1 hour to 1½ hours.
  3. Meanwhile, using a vegetable peeler, shave zucchini into ribbons, stopping before reaching seedy middle (reserve zucchini cores for another use). In a colander, toss zucchini ribbons with remaining ½ tsp salt. Let stand in sink for 30 minutes to 1 hour. Place zucchini on a double layer of paper towels and squeeze out liquid.
  4. Preheat oven to 450°F. Uncover dough; spread dough to edges of pan and dimple it by pressing in fingers all over the dough. Drizzle dough with remaining1 tbsp oil. Arrange zucchini ribbons over dough, and sprinkle with remaining 1½ tsp each chives and thyme. Bake at 450°F until golden brown and crisp on the bottom, about 20 minutes. Slice into 15 pieces. Serve warm.
  5. Serving size: 1 piece