This focaccia with zucchini and potatoes is one of those dishes that instantly becomes part of the family rotation. I discovered this combination on a warm spring afternoon when I had an overabundance of small Yukon Golds and a few summer zucchini from the farmer's market. The result was unexpectedly perfect: paper-thin rounds of potato and zucchini roasted on a pillowy, olive oil–rich dough until the edges caramelized and the top shimmered with sea salt and rosemary. The contrast between the crisped edges and tender, open crumb is what keeps everyone reaching for another piece.

I love making this for casual dinners, potlucks, and weekend brunches because it travels well and looks impressive without being fussy. The thin vegetables lend a delicate texture and roasted sweetness, while a modest drizzle of olive oil and a scatter of flaky salt lifts every bite. I often tuck in strips of salami for salty, savory pockets, but it’s equally lovely without. It’s a forgiving formula: you can make the dough in the morning and bake later, or slow-rise it in the fridge overnight for deeper flavor.

Ingredients

• All-purpose flour: 4 cups (about 540 g) — use a reliable brand like King Arthur or Gold Medal for consistent hydration and structure. Measured by spooning into the cup and leveling for accuracy; it forms the base of the tender crumb.
• Kosher salt: 3 teaspoons (use Diamond Crystal guidelines; if using Morton, use about half) — salt controls fermentation and flavor. Reserve extra for salting the vegetables and finishing.
• Instant yeast: 2 1/4 teaspoons (1 packet) — instant yeast speeds the process and can be mixed directly into dry ingredients without proofing.
• Warm water: 2 cups (about 475 ml, 100–115°F) — lukewarm water wakes the yeast without killing it; too hot will slow rise or kill yeast activity.
• Olive oil: 6 tablespoons, divided — use a fruity extra-virgin for finishing and a good quality light-flavored oil for the dough if preferred; oil tenderizes and gives the crust its signature sheen.
• Zucchini: 8 ounces, sliced very thin — pick firm, medium zucchini; thin slices roast quickly and avoid sogginess.
• Yukon Gold potatoes: 8 ounces, sliced very thin — waxy potatoes hold shape and develop golden edges; thin slicing ensures they cook through on top of the dough.
• Salami (optional): 2 ounces, thin strips — adds savory pockets; choose good-quality, ready-to-eat salami if using.
• Fresh rosemary: needles from a few sprigs — aromatic and slightly piney, it pairs beautifully with potato and olive oil.
• Flaky sea salt: To finish — Maldon or similar for texture and the final pop of saltiness.

Instructions

Prepare the dough: In a large bowl whisk together 4 cups all-purpose flour, 3 teaspoons kosher salt, and 2 1/4 teaspoons instant yeast. Add 2 cups lukewarm water and 1 tablespoon olive oil, stirring with a wooden spoon until no dry flour remains. The dough will be loose and shaggy — that’s correct. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled and jiggly. If you need to delay, place the dough in the refrigerator just before it doubles; it will continue slowly developing flavor for several hours or overnight. Shape in the pan: Line a 9×13-inch rimmed baking sheet with parchment paper, leaving an overhang for easy removal. Drizzle parchment with 3 tablespoons olive oil. Scrape the risen dough onto the parchment and, without knocking all the gas out, gently stretch it toward the edges with oiled fingers until it reaches the pan’s corners. Cover with an inverted pan or large bowl and let rise again for 1 1/2 hours until visibly puffed and airy. Prepare the vegetables: About 45 minutes before baking, thinly slice the zucchini and potatoes — a mandoline set to a thin setting or a very sharp knife works best. Toss zucchini slices with 1/2 teaspoon kosher salt in a bowl and potatoes with 1 teaspoon kosher salt in another bowl. Let them sit to soften and release moisture, then drain and thoroughly pat dry on paper towels. Removing excess moisture ensures crisping instead of steaming on top of the dough. Assemble the topping: Preheat the oven to 450°F. Remove the cover from the dough. Arrange zucchini and potato slices in slightly overlapping layers across the dough; alternating slices creates visual appeal and helps them cook evenly. If using, tuck thin strips of salami into the layers. Scatter fresh rosemary needles, drizzle remaining 2 tablespoons olive oil over the surface, and press fingertips into the dough to create about 20 dimples. Generously sprinkle with flaky sea salt so each piece gets a crunchy finish. Bake to golden perfection: Bake the focaccia for 30 to 38 minutes, rotating the pan halfway through if your oven runs hot. Look for a deep golden-brown top and darkened edges — this browning gives the crust crispness and complex flavor. Resist the urge to underbake; the crumb continues to set as it cools but the color tells you it’s done. Cool and serve: Let cool on a rack for 5 minutes, then use the parchment overhang to lift the focaccia from the pan. Cut into about 24 small squares and serve warm. Leftovers keep at room temperature for a couple of days; reheat in a 350°F oven to revive the crust.

Storage Tips

Store leftover pieces at room temperature in a paper bag or loosely covered container for up to 48 hours to avoid trapping steam and softening the crust. For longer storage, wrap tightly in plastic and freeze for up to 3 months; thaw at room temperature and reheat in a 350°F oven for 6–10 minutes. If the top feels slightly soft after refrigeration, a few minutes under a hot broiler (watch closely) or a quick oven refresh will restore crispness.

Ingredient Substitutions

Swap the Yukon Golds for fingerling potatoes or thinly sliced sweet potatoes for a sweeter note; remember sweet potato slices may brown faster. If you don’t have zucchini, thin summer squash or even sliced eggplant work when salted and dried first. For a dairy-like tang without dairy, scatter a little drained ricotta or a vegan soft cheese after baking (this is optional and changes the dietary profile). Use all-purpose gluten-free flour blend to attempt a gluten-free version, but texture will differ and may need binding agents.

Serving Suggestions

Serve warm with a simple salad of arugula dressed in lemon and olive oil, or alongside a bowl of tomato soup for a comforting meal. Garnish squares with a little extra rosemary and a drizzle of high-quality olive oil. For a party, cut into small rectangles and pass with herb-infused olive oil for dipping, or top individual slices with burrata and cracked pepper for an elegant appetizer.

Cultural Background

Focaccia traces back to ancient Roman flatbreads and has many regional interpretations across Italy — from Ligurian focaccia with olive oil and salt to varieties dressed with onions, tomatoes, or herbs. Topping focaccia with thinly sliced potatoes and seasonal vegetables is a contemporary twist that melds rustic Italian technique with farm-to-table sensibility. The emphasis on olive oil, dimpling, and high-heat baking is rooted in traditional methods meant to create contrasting textures and rich flavor.

Seasonal Adaptations

Spring and summer call for zucchini, cherry tomatoes, and fragrant herbs; in autumn, swap to thin slices of roasted squash, caramelized onions, and sage. For winter gatherings, top with roasted mushrooms and a sprinkling of thyme. You can also vary oils and finishing salts to reflect seasonal produce — a peppery new harvest olive oil in fall adds warmth.

Meal Prep Tips

Make the dough the night before and let it rise slowly in the refrigerator; in the morning, bring it to room temperature, stretch into the pan, and let it finish its second rise before topping and baking. Alternatively, prepare the vegetables and salt them a day ahead, keeping them drained and wrapped so assembly is quick. Store prepped squares in airtight containers for grab-and-go lunches and reheat just before serving to preserve texture.

This focaccia is one of those dishes that brings people together — simple to pull off, endlessly adaptable, and always a crowd favorite. Make it your own by experimenting with toppings and enjoy the small joy of tearing into a warm, olive oil–kissed square shared with friends.