Savory Zucchini Angelica Bread with Caciocavallo and Almonds

Zucchini Angelica Bread Recipe

Category: Leavened Breads
Servings: 6

Ingredients

Instructions

This Zucchini Angelica Bread is a delightful twist on the traditional angelica bread, incorporating fresh zucchinis, creamy caciocavallo cheese, and the nutty crunch of almonds. Here’s how to prepare it step by step:

1. Prepare the Pre-Ferment (Lievitino):
   Start by dissolving the fresh yeast in the 100g of water. In a bowl, combine this mixture with the 185g of Manitoba flour. Knead the mixture until it forms a smooth dough. Shape it into a ball and set it aside to rise for about 30 minutes in a warm place. This step helps to activate the yeast and kick-start the fermentation process.

2. Make the Dough:
   In the bowl of a stand mixer, combine the 400g of all-purpose flour with the 125g of whole milk and the 10g of sugar. Mix these ingredients until they form a smooth, cohesive dough. Gradually add the soft butter, a small piece at a time, ensuring each piece is absorbed before adding the next. Continue to mix until the dough is smooth and elastic. Add the 15g of fine salt and mix again to incorporate.

3. Knead and Rest the Dough:
   Once the dough has come together, transfer it to a lightly floured surface. Knead the dough for a few more minutes to further develop its texture. Shape the dough into a ball (a technique known as “pirling”) and place it into a lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

4. Prepare the Filling:
   While the dough is rising, prepare the zucchini filling. Wash the zucchinis and cut them in half lengthwise, then slice them into half-moon shapes. In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent. Add the zucchini slices, and cook for about 10 minutes, stirring occasionally, until the zucchini is tender and slightly golden. Add a sprig of thyme and season with fine salt and black pepper to taste. Set the filling aside to cool.

5. Grate the Caciocavallo Cheese:
   Grate the 150g of caciocavallo cheese finely, ensuring it is ready for use when assembling the bread.

6. Assemble the Bread:
   Once the dough has finished rising, transfer it to a clean surface. Roll it out into a large rectangle, about 30×40 cm (12×16 inches) in size. Spread the zucchini filling evenly over the surface of the dough. Sprinkle the grated caciocavallo cheese on top of the zucchini, followed by the sliced almonds.

7. Form the Roll:
   Carefully roll the dough from one long edge, making sure not to spill out the filling as you go. Once you’ve rolled it up, pinch the edges to seal the bread and prevent the filling from escaping. Let the roll rest in the refrigerator for 30 minutes. This step helps the dough firm up, making it easier to handle during the next steps.

8. Shape the Angelica:
   After the dough has rested, remove it from the fridge. Using a sharp knife, cut the dough in half lengthwise. With the cut sides facing up, gently pinch the two halves together at one end. Now, twist the two halves together, keeping the cut sides facing up so that the filling is visible on the surface. Once you’ve created the twist, form the dough into a ring, pinching the ends together to form a circular shape.

9. Prepare for Baking:
   Transfer the shaped bread to a baking sheet lined with parchment paper. In a small bowl, whisk together the 30g of water and 30g of olive oil to create an emulsion. Brush this mixture over the surface of the bread, giving it a shiny, golden finish.

10. Bake the Bread:
    Preheat your oven to 180°C (350°F) and position a baking rack in the lower third of the oven. Place another baking sheet on the rack above the bread to prevent it from browning too quickly. Bake the Zucchini Angelica Bread for 60 minutes, or until the top is golden and the bread sounds hollow when tapped on the bottom.

11. Cool and Serve:
    Once the bread is baked, remove it from the oven and allow it to cool on a wire rack for about 10 minutes. Serve the Zucchini Angelica Bread warm or at room temperature, and enjoy the wonderful combination of soft dough, savory zucchini, melted cheese, and crunchy almonds.

This Zucchini Angelica Bread makes a fantastic addition to any meal or can be served as a delightful snack on its own. The combination of flavors is perfect for any season, especially when you want something comforting yet fresh. Whether paired with a rich soup or enjoyed on its own, this bread is sure to be a crowd-pleaser!