How to make
Sift the flour with a pinch of salt. Dissolve the yeast with a pinch of sugar in warm water. Pour the flour and knead a soft dough.
When the dough is shaped, add the grated, lightly salted and squeezed from the water zucchini and the cream cheese. Homogenize the products well.
Cut out two cirlces with a diameter of 11″ (28 cm) from baking paper. Put one in a pan of the same diameter and spread the dough on top. Cover it with the other circle and leave it for 30 minutes.
Turn it on to low heat and bake the focaccia for 10 minutes, by shaking the pan occasionally.
Using a lid, turn the focaccia over and bake the other side in the same way.
Caution: you may need to turn the focaccia a few times, so that it cooks through.
Remove the finished focaccia and cool it slightly on a wire rack before eating it.
Enjoy! The Skillet Zucchini Focaccia is wonderful.
