Filled Baguettes for On-the-Go

Ingredients

• 1 cube fresh yeast (42 g)
• 800 g flour
• 1.5 tsp salt
• 50 ml olive oil
• flour (for work surface)
• 2 shallots
• 3 Garlic cloves
• 300 g Mushrooms
• olive oil
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme
• Salt
• pepper (from grinder)
• 200 g mozzarella
• 200 g sun-dried, pickled tomatoes (in oil)
• 2 tbsp freshly grated Parmesan
• 1 tbsp freshly chopped basil
• 1 tbsp flaxseeds
• 1 tbsp peeled sunflower seeds
• 1 Tbsp toasted pine nuts
• 1 tbsp toasted pumpkin seeds

Instructions

1. 1.

   Dissolve the yeast in 400 ml lukewarm water. Mix flour with salt, place in a bowl, create a well in the center and pour in the yeast mixture and olive oil. Knead by hand into a smooth dough and knead vigorously on a floured surface for about 10 minutes. If the dough feels too wet, add more flour; if it’s too dry, add a little lukewarm water. The dough should no longer stick to your hands.

2. 2.

   Return the yeast dough to the bowl, dust with a bit of flour, cover and let rise in a warm, draft-free spot for about 1 hour.

3. 3.

   Clean the mushrooms and finely chop them. Peel and finely dice the shallots and garlic; sauté half of them in a hot pan with 2 tbsp oil until translucent. Add the mushrooms, cook briefly, then continue cooking until the mushroom liquid evaporates. Stir in rosemary and thyme, season with salt and pepper, taste, remove from heat and let cool. Drain the mozzarella well and dice it finely. Mix half of the cooled mushrooms with the mozzarella.

4. 4.

   For the tomato filling, drain the sun‑dried tomatoes and blend them with the remaining shallot mixture in a blender until smooth. Gradually add olive oil until a thick, creamy pesto forms. Stir in Parmesan, basil, and the remaining mozzarella; taste and adjust seasoning.

5. 5.

   Preheat the oven to 220 °C (428 °F) with upper and lower heat.

6. 6.

   Knead the dough again, incorporating seeds and nuts. Divide into four equal portions and roll each out to a 1 cm thickness on a floured surface. Spread tomato mixture on two dough sheets, roll up, and shape into baguettes. Cover the remaining two sheets with mushroom filling, roll up, and form baguettes. Place on a parchment‑lined baking tray and let rise for another 15 minutes. Brush lightly with water and bake in the preheated oven for 30–40 minutes.

7. 7.

   Remove from oven, cool slightly, then halve. Serve plated on napkins wrapped around each half.