How To Cook Vegetable Bread With Asparagus, Zucchini And Olives - Recipe
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Vegetable bread with asparagus, zucchini and olives". Delicious recipe.
Required products :
- 500 grams of flour + more for kneading
- 7 grams of dry may
- 1 teaspoon salt
- 4 tablespoons olive oil
- 125 grams of asparagus, peeled and sliced
- 1 small zucchini (125 grams) - grated
- 100 grams of pitted green olives cut in half
- 50 grams of hard cheese
- 1 broken egg
Method of preparation :
Mix the flour, yeast and salt. Make a well in the middle and pour 300 milliliters of slightly warm water and 3 tablespoons of olive oil. Stir to mix the ingredients.
Transfer to a well-floured surface and knead for 10 minutes until a pliable dough is obtained.
Place in a greased bowl and roll out the dough, then cover with foil. Leave to stand for 1 hour to rise.
Meanwhile, prepare the filling. Heat 1 tablespoon butter in a large skillet over medium heat and fry the asparagus (which you cut into large pieces) for about 2 minutes. Add the zucchini and stir. Leave for a few minutes for the liquid to evaporate. Transfer the mixture to a bowl and allow to cool completely. Add 75 grams of olives to the filling and 35 grams of grated cheese.
Transfer the risen dough to the hob and press the center down with your fist. Stir, then roll out into a rectangle about 1 cm thick.
Distribute the filling, leaving 2 cm on all sides for the board.
Transfer the edges of the dough to the center so that these 2 centimeters cover part of the filling. Then roll into a roll on the shorter side.
Place the bread edge down in a paper tray. Cover with greaseproof foil and leave to rise again for 1 hour in a warm place.
Remove the foil and spread with 1 egg. Sprinkle with remaining olives and grated cheese. Bake for about 35-40 minutes at 200 degrees - if necessary, after the 25th minute cover the bread with foil so as not to overcook.
Remove the finished bread from the pan and leave to cool for at least 30 minutes before slicing.
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