Zucchini Focaccia

Combine the zucchini and salt in a colander. Set aside for 30 minutes to drain. Squeeze out the excess moisture.

In a food processor or large bowl, combine the zucchini, 3 1/4 cups of the white flour, and the whole-wheat flour. Pulse, or toss to mix.

Measure the warm water into a glass measure, add the yeast, and stir until foamy (Make sure that the yeast is completely dissolved). Stir in 3 tablespoons of olive oil.

In the food processor with the motor running, pour the water mixture through the feed tube and process until the dough forms into a ball. Continue processing for 1 minute to knead the dough.

Turn the dough onto a lightly floured surface and knead until the dough is springy and elastic, about 5 minutes. As you knead, add as little of the remaining 1/2 cup unbleached flour as possible. The dough should be easily handled and slightly sticky, not dry.

Place the dough ball in a well-oiled large bowl, and turn the dough to coat. Cover and let rise until doubled in bulk, about 1 hour.

Preheat the oven to 500 degrees F. Brush two pizza pans with oil.

Stretch the dough to fit the pans. Dimple the surface of the dough with your fingertips. Cover and set aside to rise in a warm place for about 30 minutes.

Generously brush the top of one of the focaccia with oil so that the oil pools in the dimples. Sprinkle with the sea salt. Bake for 12 to 15 minutes, until the top and bottom crusts are golden. Repeat with the second focaccia.

Serve warm or cooled.