Summer bread wreath

Ingredients for 1 servings:

• 500 g flour, smooth
• 5 tsp dry yeast or 1/2 cube fresh yeast
• 1 tsp salt
• 1 pinch(s) of sugar
• 4 tbsp olive oil
• 250 ml water, lukewarm
• 250 g mozzarella (2 balls)
• 100 g dried tomatoes in oil, drained
• 200 g cherry tomatoes
• 150 g ham, raw, sliced
• 80 g Parmesan
• 6 tbsp basil, chopped
• 6 eggs, hard-boiled
• Olive oil, for the baking tray
• 2 tbsp olive oil, for brushing
• 4 tbsp rosemary, coarsely chopped, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 20 minutes

filled with ham, mozzarella, eggs and lots of basil

Dough: Mix the flour with dry yeast, salt, and granulated sugar. (Dissolve fresh yeast in lukewarm water.) Add olive oil and 1/4 l lukewarm water and knead with the dough hook of a hand mixer until a smooth dough forms. Then knead the dough by hand on a floured surface for about 5 minutes. Cover the dough and let it rise in a warm place for about 1 hour. It should double in size. Then roll the dough out on a floured surface into a rectangle approximately 50 cm x 45 cm in size. Filling: Slice the mozzarella. Drain the dried tomatoes well on kitchen paper and chop finely. Wash, quarter, and pit the cherry tomatoes. Cover one half of the dough sheet with prosciutto. Place the mozzarella slices on top. Sprinkle with chopped tomatoes and tomato quarters, Parmesan cheese, and basil. Peel the eggs and place them lengthwise on top. Roll the dough tightly lengthwise, starting with the topped side, and form it into a wreath. Tuck the ends together and gently press together. Place the bread wreath on a greased baking sheet and let it rise in a warm place for about 20 minutes. Brush the bread wreath with olive oil, sprinkle with rosemary, and bake in a preheated oven on the second rack from the bottom at 200°C for about 40 minutes. Let the bread wreath cool completely and cut into thick slices. The bread wreath is delicious only when fresh, so be sure to eat it the same day.