Zucchini bread with feta cheese

Ingredients for 1 servings:

• 1,000 g wheat flour type 550
• 1 cube of yeast
• 1 tbsp sugar
• 2 tbsp, leveled sea salt
• 300 g zucchini, grated
• 1 tbsp thyme, dried
• 200 g feta cheese, crumbled
• Water, lukewarm, as much as needed
• possibly oil for the dough
• Flour for the work surface and for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 50 minutes

Mix the grated zucchini with half the salt and let it sit for at least an hour. Discard any liquid released by the zucchini, and squeeze out some of the grated zucchini. Pile the flour onto the work surface. Make a well in the center. Pour in the water. Add the yeast, sugar, salt, grated zucchini, and thyme. Mix all the ingredients in the well until a paste forms, then fold in the flour. The dough shouldn’t be sticky, as is usual with yeast dough, but this is unavoidable, as the zucchini will still release some liquid. I always knead in one or two tablespoons of oil. Keep kneading: the dough needs to be pressed, folded, beaten, and rolled for 4-5 minutes until it has a silky shine and is elastic. Dust the dough with flour, place it in a bowl, cover with cling film or a cloth, and let it rise in a warm, draft-free place for about 30 minutes, until it has doubled in size. Knead the dough again, mix in the feta cheese, and shape it into a round loaf (I use a loaf pan measuring approximately 35 x 14 cm, as the dough is a bit soft). Let it rise again, until it has doubled in size. Bake in a preheated oven at 180°C – 190°C for about 70 minutes, until it is crispy and sounds hollow when tapped. The baking time is based on baking in the loaf pan; in my experience, it is recommended to use the bottom heat for the last 15 minutes. When baking on an oven tray, one hour is sufficient. Serving suggestion: Toast the bread and spread it with cream or processed cheese. Or serve it as a sandwich with any topping (tomato, arugula, salami, ham). This serving suggestion is from the original recipe, which I’ve adapted. I think it tastes especially good at barbecues; you should give it a try by briefly placing each slice on the grill on both sides.