Preserved Lemon Foccacia

A cooking school class is a great way for the entire family to learn simple recipes. This focaccia is fun for the little ones: the fixings are spread at the bottom of the tray, before the dough, for added moisture, then flipped after baking. 
Our instructor added rosemary and basil, but whatever herbs you have on hand and enjoy will do the trick.

Need

1 medium-size zucchini, skin and outer layer of flesh grated Handful of fresh rosemary needles1 heaping cup parmesan

1 clove garlic chopped

3-4 TBS extra virgin olive oil

1-2 TBS Bay Leaf or Rosemary Preserved Meyer (choose our Bay blend for a hit of pickled garlic barrel aged with salt and citrus)

1 portion of baking dough, in a covered bowl, proofed 

You can buy this from your local pizza parlor or find it in the refrigerator section of the grocery store.  One portion is generally about 1/2 pound of dough.

Do

Line a rimmed baking tray with baking paper. Add vegetable, herbs, garlic and cheese. The vegetable and preserved lemon paste lend steam to this adventure, and moisture to the bread.

Mix oil and lemon paste, and drizzle onto the tray, lightly coating the other ingredients. For a stronger flavor, heat the paste and oil on low for 10 minutes before adding to the tray.

Let the dough rest on the tray for 15 minutes while you preheat the oven to 400 F. Then gently stretch dough to the sides for the baking tray. Bake for 30-40 minutes.

Remove from the oven and let sit for 5+ minutes on a cooling rack. Flip the focaccia so the vegetables and herbs appear on top, and place on a cutting board to serve warm.

Notes

We hesitate to suggest adding salt to this recipe, because our Preserved Meyer Lemon is salt-cured citrus and barrel-aged, which amps up the salty flavor.