Courgette, Goats Cheese and Garden Herb Pesto Bread
I used the Thermomix to make my bread dough. When I do cooking demonstrations I normally make the basic bread recipe in the Thermomix, it only takes 1 minute and 30 seconds to knead and this guarantees a lot of jaw dropping. This enables me to become seriously adventurous with what I do with the bread dough. This recipe is a very good example of just that. It leaves me with plenty of time to make a delicious garden herb and courgette pesto to form the delicious centre for my bread.
When serving place the whole loaf on the table so that everyone can dive in and rip, share and eat. That’s my way of enjoying food,but this leads to the question why does the food always taste better when eaten with your hands?
Feel free to make this recipe your own. If you do not have herbs in the garden then choose a flavour you like and only buy this one as herbs are expensive . I also recommend you use cheese from your fridge. We love cooking “fridge specials” it’s a great way to experiment and to teach yourself what works and what doesn’t.
Cooking is a act of love for us and there is nothing more rewarding than when you stand in front of the nearly empty fridge staring at a drawer full of courgettes, some goats cheese, fresh yeast and a few other half used bits and bobs and you produce something as delicious as this.
Ingredients & Method
- 400g strong bread flour
- 20g fresh yeast or 7g dried yeast
- 1 tsp chopped rosemary
- 1 tsp salt 200g water
- 40g extra virgin olive oil
- 100g soft goats cheese
- 100g courgette and garden herb pesto
Courgette and Garden herb Pesto
- 1 small onion, finely diced
- 1 clove of garlic, crushed
- 30g extra virgin olive oil
- 200g courgette, coarsely grated
- 30g pine nuts, toasted and cooled
- 20g golden linseeds
- 30g spinach
- 40g mixed herbs such as mint, lemon thyme, parsley, basil, oregano
- Sea salt and freshly cracked black pepper
- 30g Parmesan cheese, grated
- Juice of one lemon
First prepare the bread dough. Weigh the flour, rosemary, yeast and salt directly into the Thermomix bowl, blend for 30 seconds on speed 8.
Add the oil and water, blend for 30 seconds on speed 8. Scrape the sides down, lock the lid, set the timer to 1 minute 30 seconds, dial on lock position and press the dough button.
Turn the dough out onto a lightly floured work surface and neatly and gently fold the dough into a ball to form a smooth top, place into a lightly greased bowl. Cover the bowl with a clean dry tea towel and let the dough prove to double in size. Should take about 40 minutes to 1 hour.
In the meantime make the pesto. Heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbs of the oil until golden about 4 -5 minutes. Add the courgettes, linseeds and toasted pine nuts and saute for one minute. Let the mixture cool.
Place the herbs, spinach, lemon juice, Parmesan and remaining oil in the Thermomix bowl and blend until still coarse. Add the cooled sauteed onion, courgette and nut mixture, pulse a couple of times, taste and adjust the seasoning if needed and let the flavours develop for about 20 minutes.
Preheat the oven to 180°C and grease a 7″(18cm) OR 8″(20cm) spring form tin and lightly dust with flour.
Carefully turn the dough onto a lightly floured work surface and flatten using your fingers tips or very lightly roll with a rolling pin into a rectangle about 1.5cm thick.
Spread the pesto and sprinkle the goats cheese, roll the dough into a spiral and cut into 6 even thick slices. Place the spirals in the prepared tin, cover with the tea towel and set aside to prove for the second time, about 20 minutes.