Italian Focaccia with Zucchini

INSTRUCTIONS

• 1
  First, take a larger bowl, add spelt flour, dry yeast, cane sugar, 1 teaspoon of salt, 200 ml of lukewarm water, and 50 ml of olive oil, and work into a firm dough. Leave the worked dough in the bowl, cover the bowl with cling film, place it in a warm place, and let the dough rise for 1 hour.
• 2
  Meanwhile, slice the zucchini into slices about 0.5 cm thick, place them in a larger bowl, salt them, mix, and set the bowl aside for 10–15 minutes to allow the zucchini to release water due to the salt. After the specified time, remove the excess water from the zucchini, add dried rosemary to the bowl, and mix.
• 3
  Shortly before the dough finishes rising, preheat the oven to 180–185 °C, prepare a baking tray (30 cm × 40 cm), and line it with baking paper. Then, turn the risen dough onto the lined tray, spread it with your fingers into a sheet at least 2 cm thick, and arrange the zucchini slices with rosemary on top of the dough. Then place the tray in the oven and bake for 35–40 minutes at 180–185 °C.
• 4
  Remove the baked focaccia from the oven and let it cool on the tray for at least 30 minutes. After cooling, cut it into individual portions and serve.