Rise and shine: easy summer breads to entertain

Versatility is king: Yotam Ottolenghi’s olive oil flatbreads can take on all kinds of toppings and flavourings, from garlic butter to grated tomatoes. Photograph: Louise Hagger/The Guardian

While turning on the oven might be the furthest thing from your mind right now, summer is the perfect time to bake – and break – bread. The (hopefully) warm weather means that yeast is more active, says Matthew Jones, owner of Bread Ahead, so “you’ve got the wind in your sails”.

A good starting point is focaccia, says Daniel Frazer, of Mabel the Bakery in Norfol: “The dough loves a humid, warm environment, and the sky really is the limit when it comes to toppings.” Frazer would be inclined to harness summer herbs and/or vegetables here, such as tomatoes and courgettes. “Just be creative and have fun.”