Summary

Ingredients

• 500 g wheat flour, type 550
• 300 ml water, lukewarm
• 0.5 ½ cube fresh yeast, approx. 20 g
• 20 ml olive oil, cold pressed
• 11 g sea salt, not iodized
• 25 g parmesan, freshly rated, or other hard cheese
• 2 tablespoon oregano, dried
• 16 slices turkey breast, smoked
• 8 slices cheese, to taste
• 1 iceberg lettuce
• 0.5 ½ cucumber (s)
• 4 medium cocktail tomatoes
• 1 cup crème fraîche, with herbs
• 2 cloves garlic
• 1 teaspoon chilli flakes or powder
• salt and pepper

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Instructions

1. Crumble the yeast in a bowl, add the salt, parmesan, oregano and olive oil and mix with lukewarm water. Knead with the flour to a smooth dough, dust with flour and cover and let rise for half an hour.
2. While the batter is rising, finely chop the garlic and stir into the creme fraiche together with the chilli. Cover and place in the refrigerator.
3. Knead the dough well on a floured work surface, it should just no longer stick. Divide the dough into 4 parts and work them through well. Roll out four dough sausages, about 20-25 cm long, cover and let rise for 30 minutes on a floured surface. Cut crossways several times and place in the oven preheated to 250 ° C, preferably on a pizza / bread baking stone. As soon as the blanks are in, turn the oven down to 180 ° C and bake the baguettes for about 40 minutes.
4. Meanwhile, cut the lettuce into small strips and the tomatoes and cucumber into thin slices.
5. After the baguettes have cooled down a bit, cut them lengthways and place the cheese on the hot base so that it melts a little. Place the turkey breast, the lettuce, the cucumber and tomatoes on top, season with salt and pepper if necessary and refine with the prepared creme fraiche. If you want, you can top it with peppers, chillies and / or olives.