Summer Bread Wreath

Summary

Prep Time	20 mins
Cook Time	40 mins
Total Time	2 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

Instructions

Dough:
Mix the flour with dry yeast and salt as well as granulated sugar. (Dissolve fresh yeast in lukewarm water.) Pour in olive oil and 1/4 l lukewarm water and knead with the dough hook of the hand mixer to form a smooth dough.
Then knead the dough with your hands on a floured work surface for about 5 minutes. Cover and let the dough rise in a warm place for about 1 hour. The volume should double.
Then roll out the dough on a floured work surface into a 50 cm x 45 cm rectangle.
Filling:
Cut the mozzarella into slices. Drain the dried tomatoes well on paper towels and chop them into small pieces. Wash, quarter and core the cherry tomatoes. Cover half of the pastry with raw ham. Place the mozzarella slices on top. Sprinkle with chopped tomatoes and tomatoes quarters, parmesan and basil. Peel the eggs and place them lengthways on top.
Roll up the dough lengthways tightly from the topped side and shape into a wreath. Insert the ends of the dough into each other and carefully press together. Place the bread wreath on a greased baking sheet and let it rise in a warm place for about 20 minutes.
Brush the bread wreath with olive oil, sprinkle with rosemary and bake in the preheated oven on the second rack from below at 200 ° C for about 40 minutes. Let the bread wreath cool over (cool) and cut into thick slices.
The bread wreath only tastes delicious fresh, so be sure to eat it on the same day.

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