Ingredients (4 servings):
For the focaccia (10 buns):
250 g strong white bread flour, plus extra for dusting
4 g fast action yeast, (or 1tsp)
Olive oil, for oiling bowl plus 10 tsp for garnish
Tomatoes fresh or dried (optional)
Few sprigs rosemary, roughly chopped (optional)
Small handful olives, (optional)
For the zucchini linguine:
1 tbsp. olive oil
4 garlic cloves, finely minced
400 g tin cherry tomatoes
10 black olives, pitted and chopped
2 tbsp. capers
4 zucchini, topped and tailed
70 g parmesan, grated
Preparation:
For the focaccia:
In a large bowl, mix together the flour, yeast and 1 teaspoon salt. Make a well in the middle and pour in 170ml lukewarm water. Mix until you have a rough dough. Turn out and knead for about 10 minutes on a lightly floured surface, until soft and smooth.
Oil a bowl and make sure its well coated. Add the dough and cover with a damp tea towel. Leave to rise in a warm place for 30 minutes or until doubled in size.
Punch down the dough with your fist. On a lightly floured surface, roll the dough into a sausage shape and cut into 10 pieces. Roll each piece into a ball.
Poke your thumb in the middle of each ball to make a hole and fill with 1 teaspoon of olive oil and stick in the garnish of your choice see ingredients list for suggestions. Press the garnish down very firmly. Place them on a lined baking tray.
Brush a little more olive oil over each bun. Leave to rise for 30 minutes or until doubled in size.
Preheat the oven to 200C. Push the garnish into the bun once more and drizzle with a little more olive oil. Sprinkle with salt. Bake for 20 minutes or until golden.
For the zucchini linguine:
In a large pan, heat the olive oil and garlic. Fry the garlic gently for 30 seconds then add the cherry tomatoes and simmer for 10 minutes.
Use a mandolin or potato peeler to cut the zucchini lengthways to make long ribbons. Cut the ribbons into 3-4 strips to make linguine.
Crush the cherry tomato sauce with a fork and stir in the olives and capers. Season with a pinch of salt. Take off the heat and toss the prepared zucchini in the sauce for a minute or so to warm and for the sauce to coat.
Serve the zucchini linguine topped with parmesan and serve with the focaccia buns.
