Mix the zucchini grated with half the amount of salt and let it steep for at least an hour.
Pour away the liquid from the zucchini grated, squeeze out the grate a little.
Pile the flour on the work surface. Press an indentation in the middle. Pour water into it. Add the yeast, sugar, salt, zucchini grated and thyme. Mix all ingredients in the well to a pulp, then work in the flour. As is usual with yeast dough, the dough should not be sticky, but it cannot be completely avoided because the courgette grated still gives off some liquid. Then I still knead a tablespoon or two of oil underneath.
Always knead nicely: The dough must be pressed, folded, beaten and rolled for 4 - 5 minutes until it has a silky sheen and has become elastic. Dust the dough with flour, put it in a bowl and cover with cling film or a cloth, let rise for about 30 minutes in a warm place without drafts, until the dough has doubled in volume.
Then knead the dough again, mix in the sheep`s cheese, shape it into a round loaf (I use a loaf pan about 14 cm, as the dough is a bit soft). Then let it go again until its volume has doubled.
Bake in the preheated oven at 180 ° - 190 ° for about 70 minutes, until it is crispy and sounds hollow when you knock on the bottom.
The baking time now refers to baking in the loaf pan, so in my experience it is advisable to use the bottom heat in the last 15 minutes. When baking on an oven tray, one hour is enough.
Serving suggestion: Toast the bread and coat it with cream or processed cheese. Or serve it as sandwich bread with any topping (tomato, rocket, salami, ham).
The serving suggestion comes from the original recipe that I have revised. I think it tastes particularly good at barbecues, so you should try it out and put each slice on both sides of the grill.
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