3 Bread Recipes You Knead To Make This Summer

It’s the season for olive and tomato-dotted focaccia. Photo / Babiche Martens

We’re often gathered, quite literally, to break bread around a table this season. These are the tastiest recipes from Angela Casley for enacting the shared ritual.

A sprinkle of salt, a drizzle of olive oil and a scatter of fresh herbs — making bread at home takes a little more effort, but the results are so worth it. Among these recipes, you’ll find plenty of seasonal stars, with tomatoes, pomegranate and peppery rocket leaves making an appearance.

Focaccia with tomato, olive and feta

Makes 1 large loaf

This focaccia is a great go-to for summer. You can press tomatoes, olives, garlic, and feta into it, but you can also get creative and use any array of bits and pieces. This recipe can be halved. The hot water cupboard is a good warm place for rising dough in cooler weather.

1 Tbsp yeast

1 Tbsp sugar

1¾ cups tepid water

4½ cups high-grade flour

½ cup olive oil

2 tsp salt

1 cup mixed olives, feta, garlic cloves

¼ cup rosemary plus 2 tsp flaky sea salt

A flatbread recipe is great to have on hand all year. Photo / Babiche Martens

Breakfast yoghurt flatbread

Makes 8

It is hard to keep your hands off these flatbreads when they are straight out of the pan! Try to keep the breads warm for serving and wrap in a clean tea towel or paper towel. If you do need to reheat, place in a warm frying pan or microwave for 30 seconds.

2 tsp yeast

2 tsp brown sugar

1 cup tepid water

½ cup yoghurt

2 Tbsp olive oil

3½ cup flour

2 tsp salt

1 tsp sumac, optional

Toppings

Smashed avocado

Poached eggs

Feta, tomato, bacon

Garlic butter

This Turkish bread is worth the effort. Photo / Babiche Martens

Homemade Turkish bread with lamb, halloumi and pomegranate

Makes 4

Don’t be scared of using yeast, but do make sure it becomes frothy before adding it to the flour. Don’t hesitate to start again if this process goes wrong! Top these flatbreads with lamb and a delicious yoghurt tahini dressing (though the options here are endless). A version using an array of chargrilled vegetables is also a delicious variation.

1 tsp yeast granules

1 tsp sugar

150ml tepid water

¼ cup olive oil

1½ cups plain flour

½ tsp salt

Topping

400g lamb mince

1 clove garlic

1 tsp sumac

½ cup chopped mint

½ tsp salt

2 Tbsp pesto

2 cups rocket

200g halloumi, lightly fried

½ cup pomegranate seeds

Dressing

½ cup Greek yoghurt

2 Tbsp pomegranate molasses

1 Tbsp tahini

2 Tbsp lemon juice

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