SAMMY TIME Had this amazing zucchini focaccia at @forno.london recently and decided to recreate it. They make a fresh, oily focaccia bread but I used my wife’s even fresher homemade no-knead bread. I asked the chef at Forno how he got the zucchini so crispy and full of flavor and he told me to marinate it in vinegar and salt. I had some leftover pickle juice (never throw it away!) and decided to substitute it. Has that extra bit of tang. - Any white bread (focaccia, ciabatta, baguette, whatever) - Fresh zucchini, thinly sliced - Leftover pickle juice - Squirt of lemon - Dash of white wine vinegar - Tomato pesto - Thinly sliced pecorino - Bunch of rocket lettuce - Olive oil, salt, pepper