- 2 tsp white sugar
- 1 tsp dried yeast
- 350 gm plain flour (2 1/3 cups)
- 2 tbsp olive oil
- 2 zucchini, thinly sliced into rounds
- ½ small Spanish onion, very thinly sliced into rings
- 180 ml extra-virgin olive oil (¾ cup)
- 1 head green garlic, finely chopped (see note)
- Finely grated rind of 1 lemon
- 1Combine sugar, yeast and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook and stand in a warm place until foamy (8-10 minutes). Add flour, oil, 1 tsp sea salt and 180ml lukewarm water and mix until a soft dough forms (add a little extra water if necessary). Knead on a lightly floured surface until smooth and elastic (8-10 minutes), form into a ball, place in an oiled bowl, turn to coat, cover with a tea towel and stand until doubled in size (50 minutes-1 hour).
- 2Meanwhile, for green garlic oil, combine oil and garlic in a small saucepan, cook over low heat until fragrant (4-5 minutes). Remove from heat, add lemon rind, season to taste, set aside.
- 3Preheat oven to 200C. Turn dough onto a lightly floured surface and knock back, roll into a rough 20cm x 25cm rectangle, transfer to a lightly oiled oven tray, cover and stand until doubled in size (15-20 minutes).
- 4Brush dough with a little green garlic oil. Make shallow indentations in dough at regular intervals with fingertips, then layer zucchini slices on dough, overlapping slightly. Scatter with onion, drizzle with a little green garlic oil, season to taste and bake until golden (15-20 minutes). Serve warm or at room temperature with remaining green garlic oil for dipping.
Note Green garlic is harvested before the bulb matures. It is juicier and milder in flavour than mature garlic and is available from spring to mid-summer from select greengrocers.
Drink Suggestion: Full-bodied Italian white varietal such as a fiano. Drink suggestion by Max Allen