Potato and Spinach Gnocchi
15 minEasyThin focaccia with courgette, fennel and arugula
A light focaccia for those who want to eat healthily without giving up on flavor.
- Difficulty
- Easy
- Prep Time
- 30 min
- Cook Time
- 15 min
- Servings
- 8 people
Ingredients
- Santa Lucia Yeast for Pizza and Savoury Dishes, 7 g
- soft wheat flour, type 0, 300 g
- fine salt, 6 g
- extra virgin olive oil, 15 ml
- water at room temperature, 180 ml
- large courgette, 1
- medium fennel bulb, 1
- stretched-curd cheese (such as provola or scamorza), 120 g
- freshly ground black pepper, to taste
- oregano, to taste
- extra virgin olive oil, to taste
- fresh arugula, to taste
- dried chili flakes or sweet paprika (optional), to taste
Method
In a bowl, mix the flour and Santa Lucia instant yeast. Add the salt, then gradually pour in the water and finally the oil. Knead until you obtain a soft, smooth dough that is easy to roll out. Cover and let it rest for 10 minutes.
Meanwhile, slice the courgette into thin strips and the fennel into very thin slices (almost transparent), using a mandoline if possible. Sauté them separately in a pan with a drizzle of oil for 2–3 minutes: they should soften slightly while remaining light in color and fragrant. Season with salt.
Roll out the dough on a rectangular baking tray lined with parchment paper, keeping it thin and even. Spread the cheese evenly over the surface, then add the courgette and fennel. Finish with black pepper, oregano and a drizzle of extra virgin olive oil.
Bake in a preheated static oven at 200 °C (392 °F) for 15–18 minutes, until the edges are golden and the base is dry and crispy.
Remove the focaccia from the oven and top with fresh arugula torn by hand. Finish with a light sprinkle of dried chili flakes or paprika, to taste.
