“I would love to able to bake but unfortunately the various loaves we use as doorstops proves it won't happen any time soon. Happily I can manage this one which is good because it's yummy”

Ingredients Nutrition


  1. Place the courgettes in a colander and sprinkle with 1 tsp of the salt. Leave to stand for 20 minutes.
  2. Squeeze out as much water as possible, rinse and squeeze again.
  3. Fry the garlic and onion in 1 tbsp of the olive oil until softened. Add mushrooms and cook until softened, then add courgettes and cook for another 2 minutes Strain and set aside.
  4. Heat oven to 200C.
  5. Place flour, yeast, oil, 1 tsp salt, basil and the courgette mix. Combine and make a well in the middle, add 125ml warm water and bring together to form a slightly sticky dough.
  6. Knead for 10 mins and shape into a ball. Place on a greased baking tray. Cover with oiled cling film and place in a warm place for 30 minutes.
  7. Remove film, brush bread with water and sprinkle with sea salt. Bake for 40 minutes.
  8. Cool before serving.

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