how to make
Zucchini Garlic Bread
Allow grated zucchini to drain for 20 minutes and squeeze them to remove excess water. Then, combine them with wholemeal flour, white flour, lukewarm water, 1 tbsp of oil, 1 tsp of salt, sugar, and dry yeast. Knead the ingredients for 10 minutes and allow the dough to prove for 1 hour in a bowl covered with a cloth in a warm place. Punch the dough to remove excess air, divide it into 80g (3 oz) pieces, and make a spiral-twist bread roll with each of them. Leave them to prove for 20 minutes covered over a baking tray lined with parchment paper and dusted with cornmeal. Get It! Brush the bread rolls with 2 tbsp of oil mixed with garlic powder, black pepper, and rosemary. Bake them in the oven at 200°C (390°F) for 15-20 minutes. Enjoy!