This bread is actually more like a savoury cake, as there is no kneading involved. The courgette keeps it really moist and the taleggio (an amazing cheese from the North of Italy, which is perfect for melting) makes it rich and gooey. The idea for this recipe comes from a book I strongly recommend, called "Soups" by Tonia George. Her loaf was made with feta, which I substituted it with taleggio as I find it more delicate and interesting. I made this bread to accompany roasted butternut squash soup, but it's so tasty that you can also eat it on its own.
INGREDIENTS (makes one loaf)
- 325 gr plain flour
- 2 tbs baking powder
- 1 tsp salt
- 200 ml whole milk
- 150 ml extra-virgin olive oil
- 2 eggs, beaten
- 1 large courgette, coarsely grated
- 125 gr taleggio cheese, diced
- 2 sprigs of fresh thyme
- freshly ground black pepper
In a measuring jug, combine the milk, the eggs and the olive oil. Stir into the flour mix together with the grated courgette and 2/3 of the taleggio cubes. Combine all the ingredients well but don't overstir, otherwise your mixture will be too dry.
Line a loaf tin with baking parchment and spoon the mixture in. Scatter the remaining taleggio cubes on top, then bake it for 1 hour/1 hour 15 mins, or until a skewer inserted in the centre of the loaf comes out clean.
Leave it to cool completely before serving it, cut into thick slices.