overnight garden focaccia
“Focaccia translates to ‘hearth bread’. That is handy as while most overnight doughs hope for a high rise, this one’s all about the chew. It utilises the no-knead method popularised in The New York Times by Jim Lahey and Mark Bittman over 15 years ago and improved on by Kenji López-Alt, but with a wetter dough and olive oil for a chewier crumb à la Samin Nosrat’s version. Jim Lahey credits this technique as being the one originally used to bake bread in ancient Rome… the home of, you guessed it, focaccia! The best part? Focaccia can be way flatter than a regular loaf, so even if yours doesn’t rise quite right, the satisfaction and aroma of freshly baked bread — from your own hand — is just bellissima. It’s up to you whether you go the glorious garden route or keep yours more traditional. Just see how you feel come Sunday morning.”
zucchini & brown butter bread
SERVES 4—6
400g (3 cups) coarsely grated zucchini, plus very thinly sliced strips for topping
1 teaspoon salt flakes, plus extra for sprinkling
150g butter, melted, plus extra for greasing
100g (1 cup) grated cheddar
3 spring onions, finely sliced
3 tablespoons chopped parsley
125g (½ cup) plain or Greekstyle yoghurt
2 eggs, beaten
300g (2 cups) self-raising flour (gluten-free will work here)
180g (1 cup) instant polenta (or cornmeal)
1 good rasp nutmeg Freshly cracked black pepper, to season
2 tablespoons olive oil, plus extra for drizzling
40g (¼ cup) pumpkin seeds Zucchini flowers, to garnish (optional)
Preheat the oven to 160°C. Grease and
