Tomato Zucchini Focaccia —rsquo; The Bread We Tore Apart on a Warm Evening

I closed on a beautiful home in Channelside this week. The buyers — a young couple, first-timers — looked at the keys the way I looked at my real estate license in 2012: like they were holding the future in their hands.

Dimitri stopped by the bakery Saturday morning to eat spanakopita and tell Mama she is doing things wrong. She told him he had his chance. They argued. They ate. They loved. In that order, which is the only order this family knows.

Some weeks are ordinary. This was an ordinary week. I sold houses. I cooked dinner. I called Mama. I drove to Tarpon Springs on Sunday. The extraordinary thing about ordinary weeks is that they are the ones you miss most when they are gone.

I made gemista — stuffed tomatoes and peppers, filled with herbed rice, baked until soft and fragrant. Summer in a baking dish. I served it with bread and olive oil — always too much olive oil, because in this family there is no such thing as too much. We ate and the conversation was easy and the evening was warm.

Sophia told me this week that she is proud of me. I was not expecting it. We were in the car, driving to Tarpon Springs for Sunday dinner, and she said Mom, I am proud of you. I said for what. She said for everything. For the bakery. For the houses. For making dinner every night even when you are tired. I gripped the steering wheel and blinked and said thank you, koritsi mou. She said do not cry. I did not cry. Much.

The gemista was the heart of that dinner, but every heart needs something beside it — and in this family, that something is always bread. I had zucchini on the counter and a bowl of cherry tomatoes from Mama’s garden, and this focaccia came together the way the best things do: without too much planning, with too much olive oil, and with Sophia nearby telling me it smelled incredible. That is all the reason I need.

Tomato Zucchini Focaccia

Prep Time: 20 min + 1 hr rise | Cook Time: 25 min | Total Time: 1 hr 45 min | Servings: 10

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp instant yeast (1 packet)
• 1 1/4 tsp fine sea salt
• 1 1/4 cups warm water (about 110°F)
• 6 tbsp extra-virgin olive oil, divided, plus more for the pan
• 1 medium zucchini, thinly sliced into rounds
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 1 tbsp fresh rosemary leaves
• 1 tsp fresh thyme leaves
• 3/4 tsp flaky sea salt, for finishing
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Make the dough. In a large bowl, whisk together the flour, yeast, and fine sea salt. Add the warm water and 3 tablespoons of olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes until smooth and slightly tacky.
2. First rise. Drizzle 1 tablespoon of olive oil into a large clean bowl. Place the dough inside, turn to coat, and cover with a damp kitchen towel. Let rise in a warm spot for 1 hour, or until roughly doubled in size.
3. Prep the pan. Preheat your oven to 425°F. Generously coat a 9x13-inch baking pan with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it toward the edges with your fingertips. If it springs back, let it rest 5 minutes and try again.
4. Dimple and top. Press your fingers all over the surface of the dough to create deep dimples. Drizzle the remaining 1 tablespoon of olive oil over the top. Scatter the zucchini rounds, halved cherry tomatoes, and sliced garlic evenly across the surface. Sprinkle with rosemary, thyme, flaky sea salt, and red pepper flakes if using.
5. Second rest. Let the topped dough rest uncovered for 15 minutes while the oven finishes preheating. This relaxes the dough and helps the topping settle in.
6. Bake. Bake on the center rack for 22–25 minutes, until the edges are deep golden and the tomatoes are blistered. The bottom should sound hollow when tapped.
7. Cool and serve. Let cool in the pan for 5 minutes, then transfer to a wire rack or serving board. Drizzle lightly with olive oil if desired. Tear into pieces and serve warm alongside soup, salad, or a baking dish of gemista.

Nutrition (per serving)

Calories: 218 | Protein: 5g | Fat: 8g | Carbs: 31g | Fiber: 2g | Sodium: 390mg