Italian focaccia with zucchini

First, take a large bowl, put spelt flour, dried yeast, cane sugar, 1 teaspoon of salt, 200 ml of lukewarm water, and 50 ml of olive oil into it, and knead a firm dough. Leave the kneaded dough in the bowl, cover the bowl with cling film, place it in a warm spot, and let the dough rise for 1 hour.

Meanwhile, slice the zucchini into pieces about 0.5 cm thick, place them in a large bowl, salt them, mix, and set the bowl aside for 10–15 minutes so that the zucchini releases water due to the salt. After this time, drain the excess water from the zucchini, add dried rosemary to the bowl, and mix.

Shortly before the dough finishes rising, preheat the oven to 180–185 °C, prepare a baking sheet (30 cm × 40 cm) and line it with baking paper. Then, turn out the risen dough onto the lined baking sheet, spread it with your fingers into a layer at least 2 cm high, and arrange the zucchini slices with rosemary on top of the dough. Afterward, place the baking sheet in the oven and bake for 35–40 minutes at 180–185 °C.