focaccia dough:
1/2 tsp active dry yeast
1 1/2 cup warm water
2 cups all purpose flour (additional for kneading)
2 cups ok flour
2 tsp kosher salt
3 tsp olive oil
topping:
1/2 cup olive oil (plus more for pan)
2 medium zucchini grated (I slice mine paper thin with a salad shooter)
3/4 cup grated pecorino Romano cheese
step one:
Make the focaccia dough by combining the east and water in a bowl. Let it set aside for five minutes to bloom. Stir and flour, salt and oil until a shaggy dog forms and needed on a flowered surface for about two minutes. Shape the door and Ball put it in an oil bowl and let it rise for 24 hours. Sometimes I leave mine for three days…
step two : brush the 1/2 sheet pan with olive oil, punch down the dough and stretch it to fill the pan. Let it rise at room temperature for 20 or 30 minutes until puffy.
step three while the doors rising, prepare the topping heat, the olive oil in a skillet and hit the zucchini after a minute season with salt and cook string occasionally until the zucchini has released it’s liquid into the pan after about eight minutes
