Mozzarella and tomato folded bread

Ingredients for 1 servings:

• 600 g flour
• 300 ml water, lukewarm
• 1 cube of yeast
• ½ tsp sugar
• 2 tsp salt
• 50 ml olive oil
• ¾ jar tomatoes, dried in oil
• 1 medium-sized garlic clove(s), peeled
• ½ m.-sized onion(s)
• 1 ball(s) of mozzarella
• 1 tsp salt
• some pepper
• some thyme
• 50 g butter
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Variation of herb folded bread (Thermomix)

For the dough: Mix all ingredients and knead into a dough. Then, roll out the dough on a floured surface into a rectangle approximately 0.5 cm thick. For the filling: First, puree the tomatoes with the oil, garlic, onion, salt, pepper, and thyme in a blender. Add half of the mozzarella and blend again. Then, add the butter and blend thoroughly. Finally, cut the remaining mozzarella into small pieces and chop briefly, but leaving small pieces. Preheat the oven to 200°C fan/convection oven (220°C top/bottom heat). Spread the mixture evenly over the dough and cut it into approximately 5 cm wide strips. Then, arrange the strips in a W-shaped, accordion-like pattern in a baking dish lined with baking paper and let it rise for approximately 15 minutes. Then, bake for approximately 20-25 minutes. It goes very well with barbecues, salads, and soups. It tastes best when still warm.