Mozzarella bread

Ingredients for 1 servings:

• 1 pack of yeast, fresh
• 300 ml water, lukewarm
• 500 g flour (durum wheat flour)
• 1 ½ tsp salt
• 6 tbsp olive oil
• 1 pack of mozzarella
• 1 garlic clove(s), chopped
• 1 handful of fresh basil
• 1 tbsp sea salt, coarse
• 1 tsp pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Bread with mozzarella, garlic and basil

Sift flour and salt into a bowl, make a well, add some of the water, and crumble in the yeast. Add 3 tablespoons of olive oil. Stir the yeast into the well, gradually adding more flour, then add the remaining water and mix into the dough. Place the dough on a floured work surface and knead for about 10 minutes until soft and elastic. Return the dough to the bowl, cover with a kitchen towel, and let it rise in a warm place for 1.5-2 hours. Then remove the dough from the bowl, knead again, and roll out into a rectangle measuring approximately 35×20 cm. Cover and let rest for another 10 minutes. Cover the dough evenly with the mozzarella, garlic, and basil leaves and roll it up like a Swiss roll, but not too tightly. Place the roll on a baking sheet greased with olive oil (parchment paper also works), and pierce several times with a skewer all the way through to the baking sheet. Drizzle with a tablespoon of olive oil and sprinkle with coarse salt and pepper. Bake in a preheated oven at 200°C for about 1 hour, until golden brown. Let cool slightly, brush with the remaining oil, and serve warm.