Zucchini and Speck Flatbread

The flatbread with zucchini and speck is a tasty and appealing variant. Here’s the recipe to prepare it:

Ingredients

• 300 grams of type 00 flour
• 200 grams of zucchini
• 100 grams of sliced speck
• 200 ml of lukewarm water
• 25 grams of fresh yeast or 7 grams of dry yeast
• 1 tablespoon of extra virgin olive oil
• Salt to taste
• Pepper to taste (if desired)
• Fresh rosemary (optional)

Preparation

1. Begin by grating the zucchini after washing them. Squeeze them to remove excess water.
2. In a large bowl, dissolve the yeast in the lukewarm water.
3. Add the sifted flour to the bowl with the water and yeast and start kneading.
4. Incorporate a tablespoon of olive oil and a pinch of salt, then continue to knead until you have a smooth and elastic dough.
5. Let the dough rest in a warm place, covered with a damp cloth, until it doubles in volume (about 1-2 hours).
6. Pre-heat the oven to 200°C.
7. Roll out the dough with a rolling pin on a floured surface, giving it the shape of a rectangle.
8. Spread the grated zucchini on the dough, add the sliced speck and, if desired, a pinch of pepper and chopped rosemary.
9. Roll the dough over the filling, seal the edges and place the flatbread on a baking tray lined with parchment paper.
10. Bake in the oven for about 20-25 minutes or until golden brown and crispy.
11. Allow to cool before serving.

Curiosity

Speck is a typical ingredient from Trentino-Alto Adige and gives the flatbread a smoky and bold flavor that pairs well with the sweetness of the zucchini. For a more delicate touch, you can use cooked ham instead of speck.

This recipe can be easily customized according to your tastes: you can add different types of cheese for a melting note or enrich it with other vegetables of your choice. Enjoy your meal!