Mediterranean pull-apart bread with tomato and mozzarella

Ingredients for 4 servings:

• 1 packet of dry yeast
• 100 ml water, lukewarm
• 100 ml milk
• 1 tbsp sugar
• 1 tbsp butter
• 1 tsp salt
• 360 g flour
• 125g mozzarella
• 2 tomatoes
• some salt and pepper
• 1 handful of basil
• 1 clove(s) garlic
• 6 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Mediterranean snack

For the dough, mix the yeast with the lukewarm water, milk, sugar, butter, salt, and flour and knead with a dough hook for about 5 minutes until a smooth dough forms. Let the dough rise in a warm place for 2 hours. For the marinade, finely chop the basil and garlic and mix with the 6 tablespoons of olive oil. For the topping, dice the tomatoes and mozzarella into small cubes. Mix both together and season with salt and pepper. A dash of olive oil also doesn’t hurt. Grease a baking dish with olive oil. After the dough has risen for 2 hours, form balls about 1-2 cm in size. Dip one ball into the basil/garlic oil and place it in the baking dish. Repeat this process until the entire base is covered. Flatten the balls to close the gaps. The layer of oil prevents the individual dough lumps from sticking together and makes them easy to pull apart. Then spread the tomato and mozzarella topping over the dough base. Place the baking dish in the oven and bake at 180°C fan-assisted oven (or 200°C top/bottom heat) for about 30 minutes. The bread can be enjoyed warm or cold (just in case you have any leftovers…)