Wrinkled Bread with Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 grams flour
- 1 cube yeast, fresh
- 0.5 teaspoon ½ sugar
- 100 ml milk
- 70 ml olive oil
- 3 teaspoons salt
- 2 piece (s) garlic clove (s)
- 0.5 ½ bunch parsley
- 120 g butter, soft
- 200 g mozzarella, thinly sliced
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl, make a well. Crumble in the yeast and sprinkle half of the sugar on top. Mix with the lukewarm milk and a little flour to make a pre-dough. Let rise for 10 minutes, then add 50 ml of oil, salt, the remaining sugar and 200 ml of lukewarm water. Knead into a smooth dough. Let rest for 15 minutes, the dough should double its volume.
- Roll out the dough a little larger than a baking sheet.
- Peel the garlic, puree with the plucked parsley, butter and salt. Spread on the dough. Cut the dough into strips approx. 5 cm wide. In a greased casserole dish, fold like an accordion. Press the mozzarella into a few folds. Drizzle with the remaining oil and let rise for 10 minutes.
- Preheat the oven to 200 degrees (convection 180 degrees). Bake the bread for 20-30 minutes (depending on the oven).
- It also works with ready-made pesto (red or green) that you spread on the dough. Then there is no need to prepare and puree garlic, parsley, butter and salt.
- Delicious side dish for grilling, can be easily prepared and baked again a day later.
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