The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
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🌅 Recipe Of The Day! 🌇
🖨 🖨
Focaccia with Zucchini and Potatoes
Focaccia with Zucchini and Potatoes
{Serving suggestion only*}
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Discover the perfect harmony of garden-fresh vegetables and artisan bread with this stunning focaccia featuring paper-thin zucchini and potato slices. This rustic Italian flatbread transforms simple ingredients into an extraordinary centerpiece that's both visually striking and incredibly flavorful. The tender vegetables create beautiful overlapping patterns while the rosemary and flaky sea salt add aromatic finishing touches. With its golden, dimpled surface and pillowy texture, this focaccia makes an impressive appetizer, side dish, or light meal. The 3-hour 40-minute process includes gentle rises that develop complex flavors, while the optional salami adds a savory protein element. Perfect for entertaining, picnics, or elevating your everyday bread game with restaurant-quality results. - Claude
No Jump Zone
Ingredients
4 cups (540g) all-purpose flour
3 tsp (8g) kosher salt (Diamond brand; use half of any other), plus more for vegetables
2 1/4 tsp or 1 packet (7g) instant yeast
2 cups (475ml) lukewarm water (between 100°F and 115°F, but warm-to-the-touch tap water is fine)
6 Tbsp (90ml) olive oil, divided, plus more as needed
8 oz zucchini, sliced very thin
8 oz Yukon Gold potatoes, full-sized or mini, sliced very thin
2 oz salami, cut into thin strips (optional)
Fresh rosemary, to finish
Flaky sea salt, to finish
Directions
Prepare the dough:
In a large bowl, whisk together the flour, salt, and yeast.
Add water and 1 tablespoon of the olive oil and use a spoon or dough whisk to bring it together, stirring the mixture a few times to ensure there are no unmixed pockets of flour.
Cover the bowl with plastic wrap and let it rise until it doubles and moves a lot when jiggled, about 1 1/2 hours at room temperature.
If you won't need the dough until later, you can transfer it to the fridge a little before it's fully doubled and let it finish there for a few hours or overnight.
Make the focaccia:
Line a 9×13-inch pan or rimmed baking sheet with a large piece of parchment paper that extends up the sides, pressed in.
Drizzle parchment with 3 tablespoons olive oil and scrape risen dough onto it.
Trying to not press any air out of the dough, use your hands, sliding them underneath a little, to gently stretch the dough once or twice towards the edges.
No need to make it fill out the pan completely; it will get there on its own as it rises again.
If you have one, coat a second 9×13-inch pan or rimmed baking sheet with olive oil and upend it over the focaccia pan to act as a lid for the rise.
If you don't have one, use another large baking dish, like a lasagna pan.
The dough needs room to grow.
Set aside for another 1 1/2 hours.
Prepare the toppings (45 minutes to 1 hour later):
Place sliced zucchini in one bowl and toss it with 1/2 teaspoon kosher salt.
Set aside.
Place sliced potatoes in a second bowl and toss them with 1 teaspoon kosher salt.
Set aside.
This will soften the vegetables so they cook nicely.
Assemble focaccia:
Heat oven to 450°F (230°C).
Drain zucchini and pat it dry on paper towels.
Do the same with the potatoes.
Carefully remove the pan covering the focaccia dough.
Do not fret if the dough looks about to spill over the sides; it's exactly right.
Cover the focaccia dough with shingles of drained zucchini and potatoes (plus salami, if using), then sprinkle with rosemary needles, to taste.
Drizzle focaccia with remaining 2 tablespoons of olive oil and use your fingertips to dimple the dough several times — perhaps 20 finger impressions total.
Resist over-dimpling or the focaccia becomes even, flat, and boring.
Sprinkle all over with flaky sea salt.
Bake focaccia:
Bake for 30 to 38 minutes, or until a deep golden brown on top and at the edges.
Keep an eye on it for the last 8 minutes and try to resist pulling it from the oven too soon.
When it doesn't brown enough, the edges soften too fast.
Transfer to a cooling rack and let cool for 5 minutes, if you can bear it.
Slide the focaccia out of the pan and cut into squares.
Enjoy!
Servings\Yield
Makes 24 small squares
Nutrition Facts
Nutrition Per Serving (1 square) - Calories: 145; Total Fat: 4g (Saturated Fat: 1g); Cholesterol: 2mg; Sodium: 385mg; Total Carbohydrates: 24g (Dietary Fiber: 1g, Sugars: 1g); Protein: 4g; Calories from Fat: 36 (25%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Leftover focaccia keeps at room temperature for a few days. Rewarming it in a 350°F (180°C) oven helps re-crisp the top. This recipe is especially perfect if you're taking it somewhere - no one wants to cut up food on a picnic blanket with a plastic knife! Recipe adapted from Smitten Kitchen.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: focaccia, zucchini, potatoes, bread, italian, vegetables
🗂️ Categories: 🍞 Bread, 🍝 Italian, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Focaccia with Zucchini and Potatoes was added on July 29, 2025 and last updated on July 29, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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