Italian Zucchini Focaccia | Healthy Homemade Baked Good

In a large bowl, mix together the spelt flour, dried yeast, cane sugar, one teaspoon of salt, 200 ml of lukewarm water, and 50 ml of olive oil. Knead into an elastic dough. Cover the bowl with cling film and let it rise in a warm place for about 1 hour.

Meanwhile, cut the zucchini into slices about 0.5 cm thick. Place them in a bowl, salt them, and let stand for 10-15 minutes to release water. Then drain off the excess water, sprinkle with dried rosemary, and toss together.

Towards the end of the rising time, preheat the oven to 180-185 °C. Line a baking tray (approx. 30x40 cm) with baking paper. Transfer the risen dough to the baking tray and press it out with your fingers so that it is at least 2 cm thick. Evenly distribute the rosemary zucchini slices on top. Bake in the oven for 35-40 minutes.