Summary

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

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Instructions

1. 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.
2. 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.
3. Place the dough on a floured work surface and knead for about 10 minutes until it is soft and elastic.
4. Put the dough back in the bowl, cover with a kitchen towel and let rise in a warm place for 1.5-2 hours.
5. 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.
6. Cover the dough evenly with the mozzarella, garlic and basil leaves and roll up like a Swiss roll, but not too tight.
7. 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.
8. Drizzle with a tablespoon of olive oil and sprinkle with coarse salt and pepper.
9. Bake in the preheated oven for about 1 hour at 200 ° until the bread is golden brown.
10. Let cool down a bit, brush with the remaining oil and best serve warm.