AT A GLANCE
|01||Combine 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).|
|02||Meanwhile, 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.|
|03||Preheat 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).|
|04||Brush 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.