These twists are super tasty and allowed me to use more of my current glut of zucchinis. They are great on their own and perfect with soup.
Zucchini, Rosemary & Tomato Twists
For the dough
300g ‘00’ flour
200g strong bread flour
2 tsp caster sugar
8g fast action dried yeast
2 tsp chopped fresh rosemary
40 ml olive oil
300ml tepid water
For the filling
1 large courgette, chopped into small cubes
4 sundried or sun blush tomatoes, chopped
1 clove of garlic, crushed
1 tbsp olive oil
1 egg beaten with 2 tbsp water
Salt and pepper to taste
To make the dough, place into the bowl of a stand mixer the flours, sugar, salt, rosemary and yeast. With the dough hook attached, mix in the water and the olive oil until a soft dough forms. Knead the dough for 5 minutes until the dough is smooth and elastic. Add a little more water or flour if necessary. The dough should spring back if gently pressed with a finger dipped in flour.
Brush a large bowl with a little oil, shape the dough into a ball and place into the oiled bowl. Cover with cling film, I use a shower cap, and leave to rise in a warm place for 1 – 2 hours, until it has doubled in size.
To make the filling, heat the oil in a medium frying pan. On a medium heat, fry the zucchini and the garlic until soft. Remove from the heat, stir in the tomatoes and season to taste.
Line a large baking tray with baking parchment. Dust a worktop with a little flour and turn out the dough. Knead the dough for 2 minutes, and then roll out into a 20cm x 30cm rectangle. Spread the filling on one half of the dough, fold the other half over the filling and gently push down.
Cut the dough into 12 equal strips twisting each strip and placing the strips of dough onto the baking tray. Space them a little apart to allow them to rise. Cover with lightly oiled cling film or place the tray into a large plastic bag and leave to rise again in a warm place until doubled in size, about 30 – 45 minutes.
During the last 10 minutes of rising, preheat the oven to 200C/180C fan.
Brush the twists with a little egg wash and bake for 10 minutes. Reduce the heat to 180C/160C fan and bake for a further 10 – 12 minutes until golden brown. Leave to cool on a cooling rack.