There are days when you don’t need an elaborate plan, but you do want something that makes the kitchen go quiet for a moment. The smell of dough baking. Olive oil sizzling on hot edges. And on top: thin slices of courgette and potato slowly caramelising, with a little lemon and salt to wake everything up. This focaccia is exactly that: surprising yet approachable, good food without the fuss, and still special enough to sit down for.
Why this works and why you’ll make it again
Focaccia is forgiving: you don’t need to knead perfectly, you don’t need to shape it, you only need to give it time. The courgette and potato topping does the rest. The potato gives a soft filling and crisp edges, the courgette stays fresh and lightly sweet. A little lemon zest adds brightness, and an aromatic salt finishes it off without needing much else.
Ingredients (for 1 baking tray, 6–8 pieces)
For the dough
- 500 g wheat flour (e.g. plain flour)
- 7 g dried yeast
- 10 g fine salt
- 350–380 ml lukewarm water
- 3 tbsp olive oil in the dough, plus extra for the baking tray and on top
For the topping
- 1 medium courgette, thinly sliced
- 1–2 medium potatoes, sliced paper-thin
- 1 lemon (zest + a squeeze of juice)
- 2–3 tbsp olive oil
- 1–2 tsp honey or maple syrup (optional, for extra golden colour)
- Fresh herbs of your choice, for example thyme, oregano or dill
- Salt to finish, for example sea salt with rosemary and black olives
- Black pepper
Flavor note: a smooth, rounded olive oil makes this dough extra supple. With a splash of Nicolas Vahé olive oil, the focaccia gets a little more depth without becoming heavy.
Method
1) Make the dough (10 minutes of work, lots of resting)
- Put the flour, yeast and salt in a large bowl. Add the water and stir with a spoon or your hand until you no longer see any dry bits.
- Add 3 tablespoons of olive oil and mix through briefly. The dough may be sticky; that’s how it should be.
- Cover the bowl and let it rise for 60–90 minutes at room temperature, until it looks visibly airier.
2) Let the dough rise a second time in the baking tray
- Generously grease a baking sheet with olive oil. Really generously, because that is where the crispy edges form. A beautiful, fruity oil such as extra virgin olive oil adds flavor right away.
- Scrape the dough onto the tray and fold it over itself a few times, as if folding a letter closed. Let it rest for 20 minutes.
- Then gently push the dough toward the corners with oiled fingers. If it springs back: wait 10 minutes and try again.
- Let the dough rise for another 30–45 minutes, until soft and bubbly.
3) Prepare the topping
- Place the potato slices in cold water for 10 minutes. This washes away some of the starch and makes them crisp up more nicely. Pat dry well.
- Mix the potato and zucchini with olive oil, lemon zest, a small squeeze of lemon juice, pepper, and honey if desired.
4) Top, dimple, and bake until golden brown
- Preheat the oven to 220°C (top/bottom heat) or 200°C (fan).
- Use your fingertips to make deep dimples in the dough. Drizzle a little more olive oil over the surface so it sinks into the dimples.
- Distribute the potato and zucchini slices loosely over the focaccia. Don't stack them too thickly; air in between bakes more beautifully.
- Sprinkle with an aromatic salt and herbs. A blend such as the Nicolas Vahé salt with rosemary and olive gives a savory, herby finish without extra work.
- Bake for 20–25 minutes until the edges are deep golden and the potato is crispy in places.
- Let it cool on the tray for 10 minutes. That short wait makes the crumb more settled and the base even tastier.
Serving tips: relaxed eating, plenty of options
- As lunch: warm with a bowl of soup or a simple tomato salad.
- As an appetizer bread: cut into small pieces and add a small bowl of olive oil with lemon zest and pepper for dipping.
- As dinner: serve with roasted vegetables or a bowl of legumes with herbs and lemon.
On a calmly set table, this bread naturally comes into its own. Place it on a large, light-colored plate and let everyone tear off pieces. That relaxed way of sharing suits the calm look of a House Doctor setting beautifully.
Variations to keep playing with
- Extra green: add fennel seeds or extra fresh dill after baking.
- More kick: mix chili flakes into the olive oil before baking.
- More creamy: spread some soft cheese or thick yogurt over the warm focaccia after baking and grate lemon over it.
- More bite: sprinkle a handful of roasted nuts or seeds over the dough just before baking.
- Quicker on weekdays: make the dough in the evening, let it rise slowly in the fridge covered, and bake it the next day whenever it suits you.
Small flavour details that make all the difference
When making focaccia, oil, salt and herbs make a big difference. A good oil adds flavour to the base and helps the edges bake up nicely crisp. In the collection Nicolas Vahé olie you'll find lovely oils for bread, salads and Mediterranean dishes.
For the finishing touch, a flavourful salt is at least as important. Also check out the collection Nicolas Vahé zout if you like switching between classic sea salt, herb salt or a salt blend with more character. Want to play more with aroma and flavour? Then the Nicolas Vahé kruiden pair beautifully with this kind of bread recipe.
FAQ
Can I adapt this dish to my own taste?
Yes. See the dough as a base and play with herbs, citrus and salt. Just keep the water-to-flour ratio roughly the same, so the dough stays airy.
Which variations work well with this recipe?
Think of thinly sliced onion, fennel or cherry tomatoes alongside the courgette. A different salt blend or some extra lemon zest after baking also gives it an instant new twist.
How do I make this dish suitable for weekdays?
Let the dough rise overnight in the fridge. The next day, all you have to do is top it and bake it. Leftovers are delicious in the toaster or briefly in the oven.
In closing: a small rhythm that makes your day better
This focaccia doesn’t call for complicated steps, but for a bit of attention at the right moments: hands in the dough, a short wait, then that first bite with a crispy crust and soft centre. That is exactly why cooking as a daily ritual can feel so good. You make something simple, and yet the flavour stays with you. And tomorrow? You cut off another piece, warm it up briefly, and the kitchen is calm again for a moment. For more flavour ideas and combinations, you can take a look at the Nicolas Vahé collectie met smaakmakers voor elke dag, not as a must, but as inspiration to keep varying.
