MANJA WACHSMUTH
This bread is baked in a shallow pan with a savory filling of mozzarella and parmesan cheese.
Makes 1 loaf.
This bread is baked in a shallow pan with a savory filling of mozzarella and parmesan cheese.
READ MORE:
* Indian Spice Pumpkin and Lentil Recipe with Black Rice
* Sunday cooking: 6 new recipes from Stuff Cooks
* Recipe for pear and dark chocolate pudding
Ingredients
2 teaspoons active dry yeast
1 cup lukewarm water
2¾ cups strong white flour, plus extra for kneading
1⁄2 tsp salt
3 tablespoons of olive oil
Trim
1 cup shredded mozzarella
1⁄2 cup grated parmesan
3 tablespoons of olive oil
2 tablespoons chopped rosemary
1 teaspoon dijon mustard
Freshly ground black pepper
2 tablespoons of pine nuts
Flaky sea salt for sprinkling
Method
Place yeast and 1/4 cup warm water in a small bowl. Stir and leave in a warm place for 5 minutes until the yeast has dissolved.
Sift the flour and salt into a large mixing bowl. Make a well in the center and pour in the yeast mixture, olive oil and the rest of the water. Mix until the dough comes together.
Transfer dough to a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. (Add a little extra flour if the dough is sticky.)
Place the dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place until doubled in size, about 1 hour.
Spread the dough on the bench and knead lightly to release the air. Spread into a lightly oiled 20cm x 30cm springform tin and leave to rest in a warm place for another 30 minutes. Heat the oven to 200C.
To make the filling, using floured fingers, make deep indentations all over the bread.
In a bowl, mix half the mozzarella with the parmesan, oil, rosemary, mustard and a good ground pepper.
Spread the mixture on the bread (clean hands work well). Sprinkle the remaining mozzarella and pine nuts.
Bake for 20-25 minutes until the bread is golden brown and firm to the touch. Serve hot with a good pinch of fleur de sel sea.
