A terrific accompaniment to soups and salads or simply served heat with a little bit of butter

• Preparation and cooking time
  • Prep:30 minutes
  • Cook dinner:50 minutes
  • Plus proving time
• Extra effort
• Serves 6

• Vegetarian

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Components

• 3 medium courgettes, grated
• 2 tsp salt
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 100g chestnut mushroom, chopped
• 350g sturdy plain flour
• 7g sachet easy-blend dried yeast
• 2 tbsp chopped recent basil
• ½ tbsp coarse sea salt, to sprinkle

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Technique

• STEP 1

  Put the grated courgettes in a colander and sprinkle with 1 tsp of the salt. Depart to face for 20 minutes, then, utilizing your arms, squeeze out as a lot of the moisture as potential. Rinse the courgettes completely, then squeeze once more.

• STEP 2

  Warmth 1 tbsp of the olive oil in a frying pan and prepare dinner the onion and garlic for 4 minutes till softened. Add the mushrooms and prepare dinner for an additional 4 minutes till softened and browned, then add the courgettes and prepare dinner for an additional 2 minutes. Pressure properly and put aside to chill; discard the liquid.

• STEP 3

  Warmth oven to 220C/fan 200C/fuel 7. Place the flour in a big mixing bowl, stir within the yeast, the remaining oil and salt, the basil and the courgette combination. Combine properly to mix. Make a properly within the centre and add 125ml hand-hot water. Combine properly to type a barely sticky dough. Knead on a floured floor for about 10 minutes, then form right into a ball and place on a greased baking sheet.

• STEP 4

  Flatten the ball of dough very barely with the palm of your hand and loosely cowl with oiled cling movie. Depart to rise in a heat place for 25-30 minutes till doubled in measurement. Brush the highest of the dough with slightly water, then sprinkle with the ocean salt and bake for 40 minutes till golden. Depart to chill on a wire rack earlier than serving.