Focaccia with Courgette and Olives

Focaccia with Courgette and Olives

This Focaccia recipe with courgette and olives is the perfect autumn recipe. Ideal for the whole family to tear and share.

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  • Serves4
  • Preparation Time20 mins
  • Cooking Time1 hour 10 mins

Nutrition per serving

  • Energy351 Kcals


  • 15 g of fresh yeast
  • 10 g of olive oil
  • 220 ml of warm water
  • 350 g of type 00 wheat flour
  • 10 g of sugar
  • Plus -
  • 80 g of courgette
  • 1.5 tablespoons Kikkoman Soy Sauce
  • A sprig of rosemary
  • 10 g of olive oil
  • 30 g of Kalamata olives pitted


Cover the yeast with sugar and leave it to dissolve. Mix all ingredients for the dough with yeast and knead for about 10 minutes. Set aside covered to double in volume.

Preheat the oven to 190 degrees.

Cut the courgette into half-slices and mix with soy sauce. Put the dough into a baking tray (21x25 cm), coat it with olive oil and let it rest for 30 minutes. After this time, gently press the courgette and olives into the dough, sprinkle it with rosemary and bake for 30 minutes at 190 degrees.

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