24/08/2026
It’s zucchini season — the time of year when you find out who your real neighbors are. 😁 If your neighbors haven’t bombarded you with zucchini yet — even though they know perfectly well that you grow your own — are they even worth inviting over for coffee? 😂 Because, obviously, their zucchini are different, and you absolutely have to taste them! In our house, zucchini are loved in every possible form. They’re probably our #1 vegetable. 💚 Today, I added them to my sourdough focaccia, together with plenty of garlic and aromatic herbs, and it turned out absolutely delicious. Zucchini and garlic are simply made for each other. And this wasn’t just focaccia — it felt like a whole meal baked into one beautiful, fluffy loaf. 😋 I’m leaving you the recipe for one XXL focaccia. If you’d like a smaller one, simply cut all the quantities in half. For the dough: 500 g (about 4 cups) strong white bread flour, preferably high-protein 100 g (about ⅓ cup + 1 tbsp) active sourdough starter, at its peak — doubled in size and full of bubbles 375–400 ml (1½–1⅔ cups) water — if you’re a beginner, start with 375 ml / 1½ cups (75% hydration) 10–12 g (about 1¾–2 tsp) salt, depending on your taste A generous amount of olive oil Fermentation: Let the dough ferment for about 3 hours, doing a set of stretch-and-folds every hour. After that, either place it in the fridge overnight or leave it at room temperature for another 2–3 hours, until the dough becomes very active, airy, and full of beautiful bubbles. For the filling: 4 garlic cloves Fresh herbs — parsley, dill, basil, or a mix 100 g (about 1 cup shredded) cheese Olive oil and salt, to taste For the topping: 1–2 zucchini, thinly sliced into rounds Sprinkle a little salt over the zucchini before baking. Bake at 230°C / 445°F for 45–60 minutes for the XXL version. If you make a smaller focaccia using half the recipe, bake for approximately 35–40 minutes. For an even better result, add steam during the first 15 minutes of baking. And then… enjoy! 💚 A fluffy, bubbly sourdough focaccia loaded with zucchini, garlic, herbs, and cheese — basically a whole meal, not
