Name: Focaccia with Zucchini and Potatoes
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 24 servings
Ingredients: 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

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

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

Focaccia with Zucchini and Potatoes

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