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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Don't be put off by the simplicity of this dish. This is very similar to a focaccia, but without yeast and simpler to make. It is meant to be thin and crispy. I use a swiss roll tray measuring 20 cm x 30 cm. This is important so that the batter will be thin and crisp up nicely. Ingredients:
300 g zucchini (sliced into 2-3 mm slices) |
1 onion (small, chopped fine) |
1 garlic clove (chopped fine) |
350 ml water |
200 g flour (plain) |
2 teaspoons salt |
1/2 teaspoon pepper |
1 tablespoon fresh thyme (chopped fine) |
50 ml olive oil |
Directions:
1. Heat oven to 230 degrees Celsius. Use some of the olive oil to saute the onions and garlic only.
2. In a mixing bowl, mix the water, the rest of the olive oil, the salt, pepper and flour. This will be a very liquid mixture.
3. Add the sliced zucchini and the sauted onions. Mix.
4. Line the swiss roll pan with baking paper and spray with pam, or oil. Pour in the mixture , drizzle top with some extra olive oil, season with some more salt and pepper and sprinkle on some extra thyme.
5. Bake for 40- 45 minutes until the sides are golden brown.
6. Slice into large squares.
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