Pull-apart-Bread alla Pizza

Name: Pull-apart-Bread alla Pizza
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 Onion; 1 Garlic clove; 4 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 cube (42 g) Yeast; 500 g + some flour; 200 g Gouda (play); 300 g hot salami (in thin slices); 7-10 Tbsp Grease; 2 Garlic cloves; 150 g mayonnaise; 50 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Kalamata olives (without stone)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 Onion
1 Garlic clove
4 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 cube (42 g) Yeast
500 g + some flour
200 g Gouda (play)
300 g hot salami (in thin slices)
7-10 Tbsp Grease
2 Garlic cloves
150 g mayonnaise
50 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Kalamata olives (without stone)

Directions

1
For the tomato sauce, peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Fry the onion and garlic in it. Add the tomatoes. Season with salt, pepper and sugar. Simmer open for about 10 minutes.
2
Remove from the heat and let it cool down.
3
Crumble yeast for the dough. Mix with 1 tablespoon of sugar. Mix 500 g flour and 1 tsp salt. Add yeast, approx. 300 ml lukewarm water and 3 tbsp oil. Knead to a smooth dough and let it rise for about 1 hour.
4
Grate the cheese roughly. Knead the yeast dough briefly, roll out to a square (approx. 50 x 50 cm) and spread with the tomato sauce. Sprinkle cheese evenly on top, cover with salami. Cut the dough square into 6 strips.
5
Place 3 strips on top of each other, placing the top strip with the occupied side facing down. Cut both dough stacks crosswise into 6 pieces each.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease the box form (approx. 25-30 cm length; approx. 1 3⁄4 l content) well. Place vertically. Layer pieces of dough in the mould.
7
Cover and leave to rise for about 30 minutes. Bake in a hot oven for 30-40 minutes. Remove from the oven and leave to cool for about 15 minutes. Carefully turn the bread out of the tin.
8
It's good with dip. For this, peel 2 garlic cloves and chop them finely. Mix with 150 g mayonnaise and 50 g whole milk yoghurt. Season to taste with salt and pepper. Coarsely chop 75 g Kalamata olives (without stones) and stir into the dip.