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Baking
Italian mozzarella bread
Preparation time: 110–120 minutes
Pastry ingredients
1 cube of fresh yeast (42 g)
200 ml lukewarm water
500 g plain flour
1 tsp. salt
1 ¹/₂ tbsp. olive oil
Topping ingredients
125 g mozzarella, diced
100 g pecorino cheese, coarsely grated
2 cloves of garlic, peeled and chopped
finely
2 tbsp. basil, chopped
To glaze:
Olive oil
To sprinkle on top:
1 tsp. coarse grained salt
A few sprigs of rosemary
1 tsp. crushed mixed peppercorns
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Then add to
the flour, salt and olive oil and knead to
a firm dough. Place the dough in the
oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 45 minutes.
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 Gourmet
72
perforated baking tray. Place in the
oven and select the Automatic
programme Cakes \ Yeast dough \
Prove for 15 minutes.
Score the dough several times. Brush
the dough with olive oil, sprinkle with
salt, rosemary and pepper. Then bake
until golden.
Recommended settings
Oven function: Moisture Plus
Temperature: 180–190 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 1
minute
2nd burst of steam: Release after 15
minutes
Duration: 30–40 minutes
Useful tip
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.
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