Instructions: Combine zucchini and salt in a colander. Set aside for 30 minutes to drain.

Squeeze out excess moisture.

In a food processor or large bowl, combine zucchini, 3 1/4 cups white flour and all whole-wheat flour. Pulse, or toss to mix. Measure warm water into a glass measure; add yeast and stir until foamy. Make sure yeast is completely dissolved. Stir in 3 tablespoons olive oil. In food processor with motor running, pour water mixture through feed tube and process until dough forms into a ball. Continue processing 1 minute to knead dough.

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

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

Preheat oven to 500 degrees. Brush 2 pizza pans with oil. Stretch dough to fit pans. Dimple surface of dough with fingertips. Cover and set aside to rise

In a warm place about 30 minutes. Generously brush top of one of the focaccia with oil so it pools in the dimples. Sprinkle with sea salt. Bake 12 to 15 minutes, until top and bottom crusts are golden. Repeat with second focaccia.

Serve warm or cooled.

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