Pan-Fried Zucchini Focaccia
Ingredients
- 300g all-purpose flour
- 80g Greek yogurt
- 120g zucchini
- 2 teaspoons baking powder
- 2 tablespoons extra virgin olive oil
- A pinch of salt
Preparation
Blend the zucchini until smooth.
In a bowl, combine the flour, Greek yogurt, blended zucchini, baking powder, olive oil, and salt.
Knead until a smooth and homogeneous dough is formed.
Divide the dough into several parts, shape into focaccine, and cook in a pan with a drizzle of oil and coarse salt.
Top with wild salmon and arugula, or as preferred.
Tips
These focaccine are quick, tasty, and light, making them ideal for last-minute dinners or aperitifs. No leavening is required.
