Yeast Bread with Mozzarella Filling

Ingredients

• 21 g yeast (0.5 cube)
• 500 g flour
• 0.5 tsp fine sea salt
• 80 ml olive oil
• 350 g mozzarella
• 1 handful basil
• flour (for the work surface)
• 2 tbsp olive oil (for brushing)
• 2 tbsp chopped rosemary
• coarse sea salt (to sprinkle)
• Pepper (from the grinder)

Instructions

1. 1.

   Stir the yeast with about 200 ml lukewarm water. Mix the flour with the salt in a bowl. Add the dissolved yeast and 50 ml olive oil to the flour and knead into a smooth dough with the mixer’s dough hooks. Cover and let rise in a warm place for about 45 minutes until doubled.

2. 2.

   Drain the mozzarella well and cube it. Rinse the basil, shake dry, and cut the leaves into strips.

3. 3.

   Knead the yeast dough again on a floured surface and shape into a large rectangle. Brush with a little oil, sprinkle with cheese, basil, and 1 tbsp rosemary. Lightly salt, pepper, and roll up the dough, pressing the ends firmly together. Make several shallow diagonal cuts in the top layer of dough with a knife. Place on a parchment‑lined baking sheet and brush with remaining oil. Sprinkle with coarse salt, pepper, and the rest of the rosemary; let rise for another ~15 minutes.

4. 4.

   Preheat the oven to 220 °C (428 °F) fan‑forced or conventional heat.

5. 5.

   Bake in the oven for about 40 minutes until crisp and the cheese in the cuts is lightly browned.

6. 6.

   Remove the bread from the tray and allow it to cool.