Focaccia with Zucchini and Potatoes

• porzioni: 24 servings
• tempo totale: 3 hours 40 minutes

Ingredienti

4 cups (540 grams) all-purpose flour

3 teaspoons (8 grams) kosher salt (I’m using Diamond brand; use half of any other), plus more for vegetables

2 1/4 teaspoons or 1 packet (7 grams) instant yeast

2 cups (475ml) lukewarm water (between 100 and 115°F, but warm-to-the-touch tap water is fine)

6 tablespoons (90ml) olive oil, divided, plus more as needed

8 ounces zucchini, sliced very thin

8 ounces Yukon Gold potatoes, full-sized or mini, sliced very thin

2 ounces salami, cut into thin strips (optional; not shown here)

Fresh rosemary, to finish

Flaky sea salt, to finish