Wholemeal focaccia filled with turkey and grilled zucchini

Ingredients

For 1 serving

• Whole wheat flour80 g
• Active dry yeast2 g
• Sliced turkey breast70 g
• Zucchini120 g
• Stracchino30 g
• Extra virgin olive oil2 teaspoons
• Rosemary2 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and half the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. Lightly oil a small tin and push the dough out with your fingertips into a thin layer, about 1 cm. Brush it with the remaining oil and sprinkle with the rosemary needles and a pinch of salt.
4. Bake at 230 °C for 15 minutes, until golden and it sounds hollow when tapped underneath; let it cool slightly on a rack.
5. Meanwhile heat a griddle pan over high heat. Wash and trim the courgettes, slice them lengthways about 4 mm thick and grill for 2 minutes per side, until marked; season lightly with salt.
6. Split the focaccia in half horizontally and fill it with the stracchino spread over, the sliced turkey breast and the courgettes.