Tomato Spiral with Zucchini

Ingredients

• 500 g flour (approx.) and flour for kneading
• 1 cube yeast
• 1 tsp sugar
• 50 ml olive oil
• 1 tbsp salt
• 1 large zucchini
• 150 g sun-dried tomatoes (in oil)
• 40 g pine nuts
• 40 g Parmesan
• 2 Garlic cloves
• 50 g green olives (pitted)
• 1 tbsp freshly chopped rosemary
• Salt
• pepper (ground)

Instructions

1. 1.

   Sift the flour into a bowl. In the center make a well and crumble in the yeast. Stir in sugar and 2-3 tbsp lukewarm water. Cover and let rise in a warm place for about 30 minutes. Then add about 200 ml lukewarm water, olive oil, and salt; knead into a smooth dough. Adjust milk amount slightly if needed. Cover again and let rise another 30 minutes.

2. 2.

   Wash, trim, and grate the zucchini coarsely for the filling.

3. 3.

   Drain the tomatoes, reserve the oil, and chop them finely. Toast pine nuts in a dry pan until lightly brown and fragrant; cool and chop. Grate parmesan. Peel garlic and mince finely. Drain olives and mince as well. Mix all prepared ingredients with rosemary and 3-4 tbsp tomato oil; season pesto with salt and pepper.

4. 4.

   Preheat the oven to 200°C (400°F) fan‑forced.

5. 5.

   Knead dough again, roll on a floured surface into a rectangle about 40x20 cm. Spread pesto evenly, leaving a narrow border along sides and top. Sprinkle zucchini ribbons over pesto, then roll dough tightly. Press edges firmly (spray with water if needed). Slice the roll into 2.5 cm thick spirals and place on parchment‑lined tray. Bake for 20-25 minutes until golden brown.