Zucchini Focaccia

Credit: Didier Loire


Step 1: Focaccia

Generously grease a socca mold 12 inches (30 cm) in diameter, with olive oil. Place the focaccia dough into the mold and crimp the edges while also pressing it out until it's even. Cover the focaccia with a kitchen towel and let rise.

Sprinkle the fennel seeds and the fleur de sel over the dough, and bake in a 465°F (240°C) oven for 20 minutes.

When cooked, the underside of the focaccia should be very crispy.

Step 2: Zucchini

Wash the zucchini, drain, dry and remove the ends. Remove the skin from the zucchini and dice it into an even brunoise, then dice the peeled zucchini into an even brunoise.

Heat a drizzle of olive oil in a sauté pan and add the crushed, unpeeled garlic cloves and the sprig of thyme. When the oil starts to smoke, add the zucchini mirepoix and season with fleur de sel. Cover the saucepan and cook, ensuring that the vegetables do not stick to the bottom of the pan, then remove the sprig of thyme.

Remove the skin from the garlic cloves, crush the flesh with a fork and incorporate into the zucchini purée.

Emulsify with 3 tablespoons (4 cl) of extra-virgin olive oil, add the chopped basil leaf and the raw zucchini skin brunoise, and season with freshly ground pepper.

Step 3: Plating

Remove the focaccia from the oven, place on a rack and allow to cool for a few minutes before cutting into equal portions.

Open the focaccia slices three quarters of the way on the thick side, and stuff with the zucchini purée. Season with a dash of extra-virgin olive oil, then place in the hot oven for 1 minute. Remove from the oven and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits