Zucchini and goat cheese bread

Zucchini takes center stage in this skillet bread recipe – zucchini bread recipe becomes a cupboard staple recipe once you've made it. The zucchini gives the bread a lot of juiciness, while the goat cheese gives it intensity. You have to try it!

Before baking the bread, it is very important to brush it well with oil: when baking, the oil will help to toast the crust well and achieve a "crunchy" effect from it that, in contrast to the spongy body, each bite is wonderful .

Regarding baking, in this case we use the high skillet pan to bake this bread, since it is a perfect mold for it: being made of iron, it quickly gets very hot and cooks the dough from the base, penetrating the body of the bread. bread and achieving spectacular results.

I hope you are encouraged to try it!

Le Creuset high skillet pan

Ingredients

• 700 ml of cold water
• 20 g fresh yeast
• 900 g of wheat flour
• 100 g whole wheat flour
• 20g of salt
• 1 large green zucchini (or one small green and one small yellow)
• Olive oil
• 100 g of goat cheese (soft or in rolls)
• 1 tablespoon fresh thyme (failing that, oregano)
• salt to season
• Black pepper

Elaboration

1. In a bowl, pour the water and add the yeast and stir until dissolved.
2. In the KitchenAid mixer bowl, add the flour and 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.
3. Cover with a cotton cloth and let it rest for 5 minutes. Then, knead again for 5 more minutes, give it a new rest and knead again for 5 more minutes.
4. Transfer the dough into a bowl greased with oil, and leave the dough to rise and double in size, covered with a cloth in a warm place (I leave the bowl covered with a damp cloth in the stopped oven, but after giving it a few minutes oven preheating to 45 ºC).
5. Moisten your hands and turn the dough. Let the dough rise again.
6. Preheat oven to 210°C.
7. Grease the Le Creuset tall skillet pan with a little oil using kitchen paper or a pastry brush. Place the dough in the skillet.
8. Cut the zucchini into slices with a thickness of 1 cm, and mix them with 1 tablespoon of olive oil. Season with salt and black pepper.
9. Add the zucchini slices to the dough, pressing them into it, separating them 1 cm from each other. Let the dough rise for 30 to 40 minutes, then push the zucchini pieces into the dough.
10. Crumble the goat cheese, and distribute it over the surface of the dough.
11. Sprinkle with thyme and flake salt* and drizzle with a little oil.
12. Bake the bread for 30 to 35 minutes, until the top is golden brown and you can check the inside with a toothpick.

Grades

• If you want, you can peel the zucchini so that the green parts are not visible -it will not be such a colorful or beautiful bread, but if the little ones in the house have to eat it, sometimes they are grateful not to appreciate the green, and they eat vegetables without complaints.
• If you want the zucchini to be finer or practically fall apart, simply cut it very thin, as it will lose body when baked.
• You can add the flake salt and thyme before baking, although I personally prefer to do it after removing the pan from the oven.
• If you prefer, in the second leavening, integrate the goat cheese into the dough, making several folds and folds and leaving the crumbled goat cheese inside the folds. Then let it rise again.
• Instead of thyme, you can apply oregano, it also suits you very well.
• Serve it as an aperitif, your guests will enjoy it, or turn it into a perfect dinner with a good ham, you won't need anything else.