Summary

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

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Instructions

1. 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.
2. Roll out the dough a little larger than a baking sheet.
3. 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.
4. Preheat the oven to 200 degrees (convection 180 degrees). Bake the bread for 20-30 minutes (depending on the oven).
5. 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.
6. Delicious side dish for grilling, can be easily prepared and baked again a day later.