Ingredients
- 400 g zucchini
- 110 g Manitoba type 1 flour
- 100 g whole wheat flour
- 30 g Parmesan cheese DOP grated
- 8 pcs of cheek slices
- 1 pc clove of garlic
- mint
- sugar
- dry brewer's yeast
- extra virgin olive oil
- salt
For the whole focaccia recipe with guanciale and zucchini with mint, mix the Manitoba flour, the wholemeal flour and 1 tablespoon of sugar. Dissolve 5 g of yeast in 150 g of warm water. Mix the flours with warm water, then add 10 g of salt and 15 g of oil, continuing to work, until you get a smooth and elastic mixture; shape it into a ball and let it rise in a covered container in a warm place for about 1 hour, until the volume is doubled. Grease a cake tin (ø 25 cm), roll out the dough and prick the surface with your fingers. Wrap the cake pan with the food wrap and let it rise for another hour. Mix 40 g of water with 20 g of oil and distribute the emulsion on the surface of the focaccia. Cook the focaccia in the ventilated oven at 190 ° C for about 25 minutes. Take it out of the oven, let it cool and cut it into 8 slices.
FOR THE SEASONING: Peel the courgettes, cut them in half rounds and brown them in a pan with a drizzle of oil, a pinch of salt and the crushed garlic clove with the peel for 6-7 minutes. Let them cool, chop them and mix them with a dozen chopped mint leaves, a drizzle of oil and grated Parmesan. Spread the chopped zucchini on the focaccia and complete with the pillow.
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