650-700 grams strong white bread flour
450 grams courgettes, grated coarsely
200 ml tepid water (+ 200 ml)
3 tablespoons Parmesan, grated
3 teaspoons dried yeast
2 tablespoons olive oil
Grate the courgettes, put them in a colander and sprinkle lightly with salt. Allow them to drain for about 30 minutes, then rinse well and pat dry. Mix the yeast with 100 ml of warm water and let it activate, then mix it in the flour, Parmesan, salt and some black pepper. Add the olive oil and courgettes. Add water as needed until the mixture comes together as a soft dough. Turn the dough onto a floured surface and knead until smooth and elastic. Lightly oil a bowl and put the dough into rise, covered with cling film or a cloth, for about one hour or until doubled in size.
Knock back the dough in the bowl, turn it out on a floured work surface and knead briefly until smooth. Divide into eight equal pieces and shape into even dough balls. Lightly grease and line the base of a 23 cm cake tin with baking parchment. Place one ball of dough in the middle and all the others around it. Brush the tops of rolls with milk and sprinkle over some sesame seeds. Cover again with oiled cling film or a cloth and leave to prove until doubled in size and the balls touch each other (about 30 minutes). Put into a preheated oven at 200˚C for about 25 minutes until golden brown.