Cheesey Courgette Bread

A delicious savoury bread – perfect for summer meals, tear and share or an extra special sandwich!

You can replace the courgette with parsnip which also makes a delicious bread!


500g Strong White Flour
1 x Grated Courgette – 2 x tablespoons
15g Olive Oil
20g Yeast
1 x Dessertspoon mixed herbs or garlic chopped
5g Salt
275ml Tepid Water
Grated Cheese for topping

Place all ingredients in a large bowl except for the courgette. Gradually add the water to make a soft dough – tip out onto a floured surface and knead. As the dough comes together add the grated courgette and continue to knead for about 6-8 minutes. Put in a bowl and cover, leave to prove until doubled in size.

Once risen turn out onto the table and cut into two pieces – gently knock the air out of the dough pieces and shape into two batons. Place on a lined baking tray and sprinkle with a generous covering of cheese. Leave to prove – once risen and your finger leaves a dent when pressed in the dough put in a hot oven (200’c) and bake for 25 minutes.

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