Preparation method

Focaccia:

1. In a large bowl, mix together the flour, yeast and one teaspoon of salt. Make a well in the middle and pour in the lukewarm water. Mix until you have rough dough. Turn out and knead for about 10 minutes on a lightly floured surface, until soft and smooth.
2. Oil a bowl and make sure it’s 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.
3. 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.
4. Poke your thumb in the middle of each ball to make a hole and fill with one teaspoon of olive oil and stick in the garnishes of your choice. Press the garnish down very firmly. Place them on a lined baking tray.
5. Brush a little more olive oil over each bun. Leave to rise for 30 minutes or until doubled in size.
6. Preheat the oven to 200°C/400F/Gas 6. 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.

Courgette pasta:

1. 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.
2. Use a mandolin or potato peeler to cut the courgettes lengthways (discarding the seedy core) to make long ribbons. Cut the ribbons into 3-4 strips to make linguine.
3. 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 courgettes in the sauce for a minute or so to warm and for the sauce to coat.
4. Serve the courgette linguine topped with parmesan and serve with the focaccia buns.