Zucchini Focaccia with Wholemeal Pasta

One of the tastiest things I’ve eaten in the last who-knows-how-many years! AND lightbut hey, there’s no point in eating a piece the size of a pillow (just like I did)!
But let’s get to the recipe, because with this giveaway story this blog was a little off track!

Roof:– Tomato sauce (ready-made or homemade);
– 4 Italian zucchini, chopped very finely;
– 2 garlic cloves;
– mozzarella cheese (it has the same “ç”);
– grated Parmesan cheese;
– 1 pot of light cottage cheese or any creamy cheese. Heat a pan with 2 tablespoons of olive oil and fry 2 squeezed (or finely chopped) garlic cloves, before browning add the zucchini and sauté for just 2 minutes. Sprinkle salt and pepper (I used freshly ground white pepper). Reserve.

Massa:
250ml of warm water;
1 tablespoon of dry yeast (I used instant yeast);
3 tablespoons sugar;
1 tablespoon salt;
1 ovo;
200g whole wheat flour (approximately);
200g white wheat flour (approximately);
1/2 tablespoon of flour improver (it is close to the yeast in the supermarket).

In a large bowl place the sugar and yeast, add the warm water and 3 tablespoons of wheat flour. Mix well and let it rest for 10 minutes. Next, add the egg, salt and improver and gradually add the flour, stirring constantly. The dough is good when it is slightly sticky. Let it rise for 20 minutes with a damp cloth on top, preferably in a warm place (I turn on the oven and leave it on the stove).
After the dough has rested, grease a baking dish or large refractory with oil and place the dough on the bottom, opening it with your hands. The thickness should be a maximum of 1 finger as it grows a lot. Make holes on the surface of the dough by pressing your finger (I think it’s just charm).

Spread over the dough (still raw) a thin layer of tomato sauce, a thin layer of grated mozzarella, balls of cream cheese (whichever you prefer), cooked zucchini (it must be cold), grated parmesan cheese, drizzle with olive oil and bake for about half an hour at a temperature of 200º. But keep an eye on it, because each oven is different, okay?Oh… I can’t tell you how good it is… do it and tell me later!