John Myers
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Omnia Recipe: Bread Wreath with Parma Ham, Cheese, Egg, Basil and Much More
The perfect omnia recipe: bread wreath with parma ham, cheese, egg, basil and much more recipe with a picture and simple step-by-step instructions.
Bread dough
- 400 g Flour type 550
- 250 ml Lukewarm water
- 7 g Dry yeast
- 1 Tablespoon (level) Sugar
- 1 pinch Salt
filling
- 5 Eggs
- 200 g Cheese (any)
- 1 handful Fresh basil
- 5 Discs Parma ham
- 1 pinch Salt pepper
- 2 piece Sun-Dried tomatoes
- 1 Handful Cocktail tomatoes
- 2 piece Roasted peppers
Making bread dough
- Knead all ingredients into a silky, shiny and elastic dough. Let rise for half an hour until its volume has roughly doubled.
Prepare the filling
- while the dough rests and rises, we can – boil 4 eggs (8 minutes), peel and halve – halve cocktail tomatoes – chop dried tomatoes and roasted peppers – grate or cut cheese – grease omnia and breadcrumbs – ect.
Finally
- Beat the air out of the dough and roll out into a 50cm long, 20cm wide and 1cm thick rectangle. Spread the Parma ham, the halved eggs and cocktail tomatoes, the finely chopped dried tomatoes and roasted peppers, and the cheese over the entire length of the bread dough strip in the middle. Drizzle a little with olive oil, salt and pepper. Now fold the dough over the filling from both long sides and spread the seam with the last egg for better hold. Now carefully place the rolling pin in the Omnia in a ring and let rise again for about 15 minutes. Bake until golden brown over the lowest flame in the Omnia for about 35 minutes.
Tip:
- You can actually pack anything you like in this wreath of bread. When it comes to cheese, we like to use buffalo mozzarela, but you can also use cheddar, Parmesan or any leftovers that have to be consumed.
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