First prepare the bread dough. To do this, pile the flour on the work surface and dig a hole in the middle with your hands. Add 300 ml of water, yeast, sugar and salt to the well. Mix gently without including the flour.
Now carefully work in the flour, but do not tear the flour walls yet. Gradually knead in the rest of the water. Then knead until the dough no longer sticks, ideally adding a little extra flour to your hands. Knead for five minutes.
Then put the dough in a bowl, dust a little with flour and cover the whole thing with a towel. The dough takes between 30 and 45 minutes to rise to twice its size, the warmer it stands, the faster it goes. Now knead again briefly so that the air can escape.
Now the dough is filled. Roll out the dough about 1 - 1.5 cm thick. Depending on how the shape should be in the end, round or square. It is best to place it on a baking sheet now. One half is later folded onto the other.
Brush one half with a little oil, then spread the cheese evenly up to the edge. Top it with a layer of rocket and marjoram leaves. Now fold the other half of the dough over it so that everything is covered.
Press the edge together firmly with your fingers or a fork so that nothing leaks out while baking. Brush the top with olive oil so that it gets a nice browning. Then let the dough rise again for about 30 - 45 minutes, this step can also be skipped if you are in a hurry.
Preheat the oven to 180 ° C and bake the bread for 25 minutes. Now the loaf is beautifully golden, but of course you can leave it in if someone likes it darker.
The bread can be frozen and baked again, this does not affect the taste.
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