Italian Focaccia with Zucchini

Place the spelt flour, dry yeast, cane sugar, 1 teaspoon of salt, 200 ml of lukewarm water, and 50 ml of olive oil in a large bowl and knead into a firm dough. Cover the bowl with cling film and let the dough rise in a warm place for about 1 hour.

Meanwhile, cut the zucchini into slices about 0.5 cm thick. Place them in a bowl, salt them, and let them sit for 10–15 minutes to draw out water. Afterward, drain the excess water, add the dried rosemary, and mix well.

Shortly before the end of the rising time, preheat the oven to 180–185 °C. Line a baking sheet (approx. 30 x 40 cm) with baking paper. Place the dough on the sheet, spread it evenly with your fingers to at least 2 cm high, and distribute the zucchini-rosemary mixture on top. Bake in the oven for approx. 35–40 minutes until golden brown.