Mozzarella Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 packet fresh yeast
- 300 ml water, lukewarm
- 500 g flour (durum wheat flour)
- 1 ½ teaspoon salt
- 6 tablespoon olive oil
- 1 packet mozzarella
- 1 clove (s) garlic, chopped
- 1 handful fresh basil
- 1 tablespoon sea salt, coarse
- 1 teaspoon pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Sieve the flour and salt into a bowl, make a well, add some of the water and crumble in the yeast. Add 3 tablespoons of olive oil.
- Stir the yeast in the water trough and stir in more and more flour, add the rest of the water and stir to form the dough.
- Place the dough on a floured work surface and knead for about 10 minutes until it is soft and elastic.
- Put the dough back in the bowl, cover with a kitchen towel and let rise in a warm place for 1.5-2 hours.
- Then take the dough out of the bowl, knead again and roll out into a rectangle of approx. 20 cm and then cover again for 10 minutes.
- Cover the dough evenly with the mozzarella, garlic and basil leaves and roll up like a Swiss roll, but not too tight.
- Place the roll on a baking sheet coated with olive oil (baking paper is also possible), and pierce the sheet several times with a chopping needle.
- Drizzle with a tablespoon of olive oil and sprinkle with coarse salt and pepper.
- Bake in the preheated oven for about 1 hour at 200 ° until the bread is golden brown.
- Let cool down a bit, brush with the remaining oil and best serve warm.
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