For the dough, put the flour in a bowl. Pour in half of the water. Add the yeast, sugar and salt and stir everything with a wooden spoon until the mixture has a tough, mushy consistency - then pour in the remaining water. Continue kneading until the dough is no longer sticky. Dust your hands with flour. The dough has to be pressed, folded, beaten and rolled over and over for four to five minutes until it has a silky sheen and becomes elastic. Dust the dough with flour and cover it in the bowl and let it rise for 30 minutes until its volume has doubled - the ideal place is warm, moist and free of drafts. Then knead again well.
Dust the dough with flour and roll it out on a floured work surface into a rectangle, approx. 1 m long, 18 to 20 cm wide and approx. 1 cm thick.
Lay the ham over the entire length of the dough strip in the middle, then mix the cheese with basil and spread 1/3 of it on the ham. Then cut the eggs in half lengthways and also lay them in the middle over the entire length. Chop the sun-dried tomatoes in oil and spread on top. Cut the fresh tomatoes into eighths and place them on the left and right of the eggs. Spread the rest of the cheese and basil mixture on top. Finally, drizzle everything lightly with olive oil, salt and pepper. Fold the dough over the filling from both long sides. Put the two ends together to create a wreath. Place on a baking tray lined with baking paper and let rise for another 15 minutes.
Rub with olive oil and bake in a preheated oven at 180 ° C for about 35 minutes until golden brown, then let cool. The bread wreath tastes best when it is warm, but is also good the next day when it is cold.
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