Blogger and restaurateur Madalene Bonvini-Hamel (britishlarder.co.uk) came up with this tasty, filling and attractive bread rolled with a zucchini and herb pesto. Put the scroll in the middle of a buffet table or picnic spread and watch it disappear, or let the kids rip it apart for their lunchboxes. The pesto also makes a fresh, light dip, pasta sauce and pizza topping.
Time: 2.5 hours
Serves – 6
400 grams Baker’s Flour
1 teaspoon chopped rosemary
20 grams fresh yeast, or 1 sachet dried yeast
40 grams olive oil
1 teaspoon salt
200 grams lukewarm water
Weigh the flour, rosemary and yeast in the TM bowl. Blend for 10 seconds/speed 8.
Add the oil, salt and water. Blend for 30 seconds/speed 8, then knead for 1 and a half minutes/interval speed.
Turn the dough onto a lightly floured bench or silicon mat. Neatly and gently fold the dough into a ball to create a smooth top and wrap it in the silicon mat, or place it in a lightly greased bowl and cover. Let the dough prove for 40 minutes to 1 hour, or until doubled in size. Make the pesto while it is rising.
Zucchini and Herb Pesto
30 grams parmesan
30 grams pine nuts
20 grams linseeds
1 clove garlic, peeled
1 small onion, peeled and halved
30 grams baby spinach
40 grams mixed herbs, such as mint, lemon thyme, parsley, basil or oregano
30 grams olive oil
200 grams zucchini, cut into large pieces
juice of 1 lemon
salt and pepper, to taste
100 grams soft goat’s cheese
Place the parmesan in the TM bowl and grate it for 8 seconds/speed 10. Set aside and wipe the bowl out with kitchen paper.
Place the pine nuts and linseeds in the TM bowl and toast for 4 minutes/100 degrees/Reverse/Speed Soft. Set aside with the parmesan.
Place the garlic, onion, spinach and herbs in the TM bowl. Chop for 3 seconds/speed 6. Add the oil and sauté for 2 minutes/100 degrees/Reverse/Speed 2. Add the zucchini and chop for 5 seconds/speed 5.
Add the parmesan, toasted pine nuts and linseed, the lemon juice, and salt and pepper to taste. The mixture must not be too oily or it will make the bread claggy.
Assembly and baking
Preheat the oven to 180 degrees/gas mark 4. Grease and dust a springform tin about 18-20cm diameter with flour. Turn the dough onto a lightly floured bench or mat and press or lightly roll it onto a rectangle about 1.5cm thick.
Spread the pesto in a thin layer over the surface. (You’ll use about 2/3 of the pesto, but the remainder will keep for a week in the fridge). Sprinkle the goat’s cheese over the pesto and roll the dough into a spiral. Cit it into 6. Arrange the spirals in the prepared tin.
Bake in the oven for 55 minutes (cover the top with foil if the exposed pesto threatens to burn). Let the bread cool for 10 minutes before removing it from the tin.