Zucchini takes center stage in this skillet bread recipe: the zucchini bread recipe becomes a pantry staple once you've made it just once. Zucchini gives the bread lots of moisture, while the goat cheese adds intensity. You have to try it!
Before baking the bread, it's very important to brush it well with oil: when you put it in the oven, the oil will help toast the crust well and achieve a "crunchy" effect that, contrasted with the fluffy interior, makes every bite wonderful.
Regarding baking, in this case we make use of the tall skillet to bake this bread, since it is a perfect mold for it: being iron, it heats up quickly and bakes the dough from the base, penetrating into the body of the bread and achieving spectacular results.
I hope you feel encouraged to try it!
Ingredients
- 700 ml of cold water
- 20 g of fresh yeast
- 900 g of wheat flour
- 100 g of whole wheat flour
- 20 g of salt
- 1 large green zucchini (or one small green and one small yellow)
- Olive oil
- 100 g of goat cheese (soft or log)
- 1 tbsp of fresh thyme (or oregano if unavailable)
- Salt for seasoning
- Black pepper
Preparation
- In a bowl, pour the water and add the yeast and stir until dissolved.
- In the bowl of the robot amasador KitchenAid, add the flours and the 20 g of salt, and turn on with the paddle attachment at low speed. Add the water with the yeast and knead at medium speed for 10 to 12 minutes.
- Cover with a cotton cloth and let rest for 5 minutes. Then knead again for 5 more minutes, give it a new rest and knead 5 minutes more.
- Transfer the dough to a bowl greased with oil, and let the dough ferment and double its size, covered with a cloth in a warm place (I leave the bowl covered with a damp cloth in the oven while it's off, but after having given the oven a few minutes of preheating at 45 ºC).
- Moisten your hands and turn the dough. Let the dough rise again.
- Preheat the oven to 210 °C.
- Grease the Le Creuset tall skillet with a little oil using kitchen paper or a pastry brush. Place the dough in the skillet.
- Slice the zucchinis into 1 cm-thick rounds, and mix them with 1 tablespoon of olive oil. Season with salt and black pepper.
- Add the zucchini slices to the dough, pressing them in, spacing them 1 cm apart. Let the dough rise for 30 to 40 minutes, then push the zucchini pieces into the dough.
- Crumble the goat cheese, and distribute it over the surface of the dough.
- Sprinkle the thyme and flaky salt* and drizzle with a little oil.
- Bake the bread for 30 to 35 minutes, until the surface looks golden and you check it is done inside with a skewer.
Notes
- If you want, you can peel the zucchini so the green parts aren't visible — it won't be as colorful or pretty, but if the little ones have to eat it sometimes they prefer not to see the green, and they eat vegetables without complaints.
- If you want the zucchini to be thinner or practically fall apart, simply slice it very thin; it will lose body when baked.
- You can add the flaky salt and thyme before baking, although personally I prefer to do it after taking the skillet out of the oven.
- If you prefer, during the second rise integrate the goat cheese into the dough, making several folds and turns and leaving the crumbled goat cheese inside the folds. Then, let it rise again.
- Instead of thyme, you can use oregano, it also goes very well.
- Serve it as an appetizer — your guests will enjoy it — or turn it into a perfect dinner alongside good ham; you won't need anything else.
