Rosemary Bread with Mozzarella

Ingredients

• 150 g mozzarella
• 8 slices white bread (or tramezzini)
• Salt
• Pepper (freshly ground)
• 1 tsp dried thyme
• 2 Eggs
• 50 ml whipping cream
• olive oil (for frying)
• 1 kg flour (type 550)
• 3 tsp salt
• 3 tbsp olive oil
• 1 cube yeast (42 g)
• 2 tsp sugar
• 250 ml lukewarm water
• 2 rosemary sprigs
• coarse Sea salt
• olive oil (for brushing)

Instructions

1. 1.

   Slice mozzarella into 8 slices. If needed, trim the white bread. Place two slices of mozzarella on each slice of bread and season with salt, pepper, and thyme. Layer remaining bread slices on top, moisten edges with a little water, and press firmly.

2. 2.

   Whisk eggs with cream and season with salt and pepper. Arrange breads in a baking dish and pour egg mixture over them. Flip the breads to allow absorption of liquid.

3. 3.

   Heat plenty of olive oil in a pan and fry each side of the breads for about 2-3 minutes until golden brown. Drain on kitchen paper and serve immediately.

4. 4.

   For focaccia, put flour in a large bowl, dig a well with hands, crumble yeast into it, sprinkle sugar over, and fill well with lukewarm water. Let rest 10 minutes, then add olive oil and salt, knead into smooth dough, gradually adding water as needed. Keep dough supple but not sticky; add more flour if necessary. Cover and let rise in a warm, draft‑free spot for 60 minutes.

5. 5.

   Preheat oven to 200°C. Knead dough again, shape into flat loaf, brush with 2-3 tbsp olive oil, sprinkle rosemary leaves and coarse sea salt, place on parchment‑lined tray, and bake at high heat for 25 minutes until golden yellow. Let cool slightly, slice, and serve.