Cacio e Pepe Sourdough Focaccia with Zucchini

Cooking time: 4-5 hours | Servings: 25-30 pieces (depending on how it’s cut)

Ingredients:

  • 1/2 a zucchini, thinly sliced 

  • 120g ripe sourdough starter 

  • 500g bread flour 

  • 1 tbsp salt 

  • 1 tbsp oil and more for baking later

  • 1 tbsp honey 

  • 375 g lukewarm water 

  • 1/2 tbsp ground black pepper

  • 1/2 cup of shredded mozzarella or vegan mozzarella and more for toppings. 

Instructions:

  1. Mix starter, water, flour, and honey together until there are no dry bits. Cover with a plastic wrap or wet kitchen towel for 1 hour. 

  2. Incorporate the salt and oil into the dough well using wet hands. Perform four folds by stretching one side outwards then in towards the center clockwise. Cover and let it rest for 30 minutes in a warm spot then repeat the four folds again for 3 rounds, totaling 1.5 hours. 

  3. In the meantime, slice the zucchini as thin as possible. On a pan at low to medium heat, toast the cracked black pepper by swirling it around for about 1 minute then quickly remove it from the heat to avoid burning. If you are using fresh mozzarella, grate the cheese now and set aside everything aside for later. 

  4. On the last and final round, add the mozzarella and cracked black pepper in gradually to the middle as you're folding the dough. 

  5. The dough should have doubled in size by now and formed bubbles. Generously oil a baking sheet and use oily fingers to transfer to the baking sheet. Gently stretch the perimeter of the dough until it's as flat as possible without creating holes or breaking the gluten. Cover and let it rest for 1 hour. The dough will eventually enlarge with the final proof so don't worry about if the shape isn't thin enough right now. 

  6. Preheat your oven to 400 degrees. After the final proofing hour, layer the sliced zucchini on top until it's covering the entire middle section. Add as much extra mozzarella on top and a few more cracks of black pepper before placing it in the oven for 25 minutes. 

  7. Once the baking time is up, take it out of the oven and allow it to cool for at least 30 minutes. Although it’s tempting to slice a piece and enjoy it immediately, it’s important to give the bread this final cooling time because the insides will continue to rise and set in shape. Cut into whatever shapes you like and enjoy! 

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