Focaccine with Zucchini and Mozzarella

Method

1. In a bowl, combine flour, salt, instant yeast, olive oil, and water. Mix and then knead on a work surface until smooth.
2. Let the dough rest for 20–30 minutes.
3. Meanwhile, slice zucchini into rounds. In a pan, heat a little oil with a clove of garlic. Add the zucchini, season with salt, and cook for a few minutes until tender.
4. Divide the dough into 8 portions of about 72 g each. Shape each into a ball and let them rest for about 20 minutes.
5. Slice the mozzarella (preferably pizza mozzarella, squeezed of excess liquid).
6. On a floured surface, roll out each dough ball into a disc, and prepare a second disc of similar size as a lid.
7. Place some zucchini, basil, and mozzarella on one disc, cover with the lid, and press the edges to seal.
8. Heat a pan with a little oil and cook the focaccine until golden brown on both sides, a few minutes per side.