Focaccia recipe, pea hummus, and grilled zucchini.

Start by preparing the focaccia. Dissolve the fresh yeast in warm water. Let it sit for 10 minutes. Mix the flour, water with the yeast, and olive oil. Add the salt and knead well for 5 minutes. Place the dough in a large lightly oiled bowl, cover it, and let it rise for 1.5 hours at room temperature.

When the dough has doubled in volume, remove it from the bowl and spread it out on a baking sheet lined with parchment paper. Let it rise again for 1 hour. Preheat the oven to 200°C. Gently deflate the dough by hand, place it on a baking sheet lined with parchment paper. Drizzle with a little water, olive oil, and sprinkle with herbs. Bake for 25 minutes.

Meanwhile, prepare the pea hummus by blending all the ingredients together. Adjust the seasoning if needed.

Wash the zucchini, slice them thinly with a mandoline, and lightly grill them in a pan.

To finish, cut the focaccia in half widthwise and then cut it in half to open it like a sandwich. Spread a bit of pea hummus, place slices of zucchini, diced pieces of mozzarella, add a few basil leaves, and finish by seasoning with a bit of paprika, pepper, and flaky salt.