Italian mozzarella bread
Dough ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g strong white flour
1 tsp salt
3 tbsp olive oil
Topping ingredients
125 g diced mozzarella
100 g coarsely grated Pecorino
2 cloves of garlic, finely chopped
2 tbsp basil, chopped
For glazing
Olive oil
Top with
1 tsp coarse grained salt
Some sprigs of rosemary
1 tsp coloured, coarsely ground pepper
Method
Dissolve the yeast in lukewarm milk.
Then add to the remaining ingredients
and knead to a smooth pliable dough.
Cover and place in the oven for about
45 minutes to prove using Conventional
heat at 35 °C.
Lightly knead the dough and roll out
into a rectangle (30 x 40 cm). Top with
mozzarella, pecorino, garlic and basil
then roll up from the shorter side. Place
the roll on a baking tray or perforated
baking tray. Cover and place in the
oven to prove for a further 15 minutes
approx. using Conventional heat at
35 °C.
Slash the top of the loaf through to at
least the second layer with a sharp
knife. Brush the dough with olive oil,
sprinkle with salt, rosemary and pepper
and bake until golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 170–190 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam After placing food
in oven
2nd burst of
steam
After another
10 minutes
Duration 35–45 minutes
Tips
For an alternative you could also add
100 g finely chopped bottled sundried
tomatoes or 100 g of sliced black olives
before rolling the dough up.
Recipes
125
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