Opaccia with Zucchchini and potatoes – in the kitchen released

Prepare the dough: In a large dish, whisk together flour, salt and leaven. Add water and 1 olive oil and use a teaspoon or whisk sword (I have) bring together, raise the mixture a few times to make sure no flour pockets. Cover a container with a plastic bracelet and remove it again repeatedly and move a lot when riding, about 1 1/2 hours at room temperature. If you do not need dough until later, you can transfer it to a little fridge before repeating and quit when a few hours or night

Make Fontacciia: Line A 9 × 3-inch or a bad baking sheet (using these standards are very old) for a large part of the skin of the skin that goes high, pressed. Trying to don’t pressure any air without dough, use your hands, hold down a little, to stretch the dough and twice on the edge. No need to make it fill in a pan altogether; It will come when itself as it is open. If you have, a coat with a second 9 × inch or an olive sheet of olive baking and increases you over Fontaccia Pan to act as a resurrection cover. (If you do not have one, use another baking dish, like a lasagna pale. The dough chamber has grown.) Place hours 1 1/2.

45 minutes to 1 hour later, adjust topics: Put the zucchini lump on one bowl and throw it with 1/2 teaspoon of salt. Set aside. Put potatoes cut off in second container and throw them with 1 teaspoon of kosher salt. Set aside. [This will soften the vegetables so they cook nicely.]

Combine Ococaccia: Heats in the oven to 450 ° F. drain zucchini and set up in paper water. Do the same with potatoes. Carefully remove the pan that covers fontaccia dough. Don’t worry if the lump looks spilled on the sides; OK. Cover the Fontaccia dough with Shingles of Zucchini and potatoes (and Salami, if you are using the rosemary needles, tasting. Drizzle OcCazia with 2 left olive oil and using your fingertips to decrease the dough several times – perhaps 20 of total fingers. Overpread or Ococaccia becomes even, flat, and boring. Sprinkle all with salt in the sea with the sea.

Bake OCACCCIA: 30 to 38 minutes, or until the golden brown is the deep gold and edge. Keep an eye on it for 8 minutes ago and try to resist it pulling it in the oven shortly. When it is not too late, the edges softens too quickly.

Forward to the cool rack and lets cool for 5 minutes, if you can carry it. Slide Ococaccia from a pan and cut the scenes [especially if you’re taking it somewhere; don’t you hate cutting up food on a picnic blanket with a plastic knife?]. Enjoy!

Loadover Fontaccia keeps up in room temperature for a few days. Diagnosis in 350-degree ovens helps to repeat the top.