1. Remove the rub sachet and set it aside. Pour the remaining baking mix into a bowl, add 450 ml of water (see water line on the bottle), and knead the dough by hand, with a food processor, or Thermomix for about 3 minutes.
2. Cover the dough and let it rest in the bowl at room temperature (~ 24 °C) for 20 – 30 minutes.
3. Briefly knead the dough and form it into a ball. Cover and let it rest for another 20 minutes at room temperature.
For the zucchini pesto:
4. Chop the zucchini and fry in a pan with olive oil and the spices. Add water and herbs and puree everything.
5. Roll out the grilled bread dough thinly, spread with the zucchini pesto, and sprinkle with grated cheese. Roll up the dough and cut the roll in half to create two loaves. Carefully cut each half of the roll lengthwise. Important: Leave a few centimeters free at the top for twisting the two strands.
6. Preheat oven (conventional) or grill to 230°C. Place the grilled bread on a baking sheet lined with baking paper and sprinkle with grated cheese. Bake at 230°C for 10 minutes, then reduce the heat to 190°C and bake for another 15 minutes.
