Ingredients:

  • 400g (3 1/4 cups) all-purpose flour, plus extra for dusting
  • 10g (2 teaspoons) instant dry yeast
  • 10g (2 teaspoons) salt
  • 300ml (1 1/4 cups) lukewarm water
  • 2 tablespoons olive oil
  • 1 cup finely chopped vegetable scraps (e.g., onion skins, carrot tops, celery leaves, bell pepper cores, wilted spinach, potato peels - well cleaned!)
  • 1/2 cup finely chopped leftover herbs (e.g., parsley stems, thyme sprigs, chives)
  • 1/2 cup grated leftover cheese (any hard cheese works!)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add the chopped vegetable scraps and herbs and sauté for 5-7 minutes, until softened and slightly wilted. Season with salt and pepper. Let cool completely.
  2. In a large mixing bowl, combine flour, yeast, and salt.
  3. Add the lukewarm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
  5. Gently flatten the dough into a rectangle. Sprinkle the cooled leftover mix and grated cheese evenly over the dough. Fold the dough over itself to incorporate the mix, then knead gently to distribute everything evenly.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean tea towel and let rise in a warm place for 1-2 hours, or until doubled in size.
  7. Gently punch down the dough to release the air. Shape the dough into a round or oval loaf.
  8. Place the loaf on a baking sheet lined with parchment paper. Cover with a tea towel and let rise for 30-45 minutes.
  9. Preheat oven to 220°C (425°F).
  10. Score the top of the loaf with a sharp knife. Bake for 45-55 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  11. Let the bread cool on a wire rack before slicing and serving.