Zucchini, Arugula and Toasted Almond Focaccia
Zucchini, Arugula and Toasted Almond Focaccia
Instructions
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1
In a stand mixer fitted with the dough hook or in a bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and mix until the dough starts to form. Knead with the dough hook or with your hands on a lightly floured work surface until smooth, about 5 minutes.
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2
Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth or plastic wrap and let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in size.
Zucchini, Arugula and Toasted Almond Focaccia
