Summary

Ingredients

For the dough:

• 460 g flour
• 21 g yeast, fresh
• 60 ml water, lukewarm
• 125 ml milk, lukewarm
• 20 g suar
• 1 teaspoon salt
• 1 large egg (s)
• 35 ml olive oil

For the filling:

• 100 g tomato (s), dried, pickled in olive oil
• 0.5 teaspoon ½ garlic granules
• 80 g cheese, rated (a mixture mozzarella, romano, provolone, Asiao, parmesan)
• 8 g basil, fresh, finely chopped

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Instructions

1. Put the flour in a bowl and make a well in the middle. Mix the yeast with the water in a bowl and pour into the well. Stir something into the flour with your finger. Then add milk, sugar, salt, egg and olive oil and work into a dough. It should be a non-sticky, supple dough that is then kneaded well for about 5 minutes. Put it back in the bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour. It should then have increased its volume significantly.
2. In the meantime, drain the tomatoes well. I then place them on several layers of kitchen paper and pat them dry as best I can. Then cut into small cubes and finely chop the basil.
3. Line a baking sheet with parchment paper. When the dough is ready, place it on a lightly floured work surface. Knead briefly and roll out into a rectangle measuring 57 × 22 cm. Always let the dough relax a little in between and continue until it has reached the desired size. Now distribute the garlic granules, cheese, basil and tomatoes evenly on the dough. Leave some space for the edge at the top and bottom of the long sides. Then roll it up from the long side. Press the edge together with the dough a little. Also press the ends together and then place the seams down on the baking sheet. Now cut the long way from top to bottom, about 3 cm deep, with a knife. Do not cut all the way to the ends, leave it there for about 2 cm.
4. Now lay the rolling pin down in an S shape, with the ends in the S facing inwards. Cover the dough with a damp cover and let rise for another 45 minutes in a warm place. It should have increased in volume significantly.
5. In the meantime, preheat the oven to 180 degrees. Bake the bread for 30-35 minutes, or until it has a golden brown color. Remove and allow to cool completely on a wire rack.