Tomato bread ring with Parma ham and mozzarella

Name: Tomato bread ring with Parma ham and mozzarella
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 1 cube (42 g) Yeast; 500 g Flour; 1 TABLESPOON Sugar; 1 coated tablespoon sea salt; 5 TABLESPOONS Olive oil; 200 g Buffalo mozzarella cheese; 100 g dried tomatoes in oil; 4 Stem(s) Basil; 6 discs Parma ham; 50 g green olives stuffed with paprika; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp coarse sea salt and dried herbs; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

1 cube (42 g) Yeast
500 g Flour
1 TABLESPOON Sugar
1 coated tablespoon sea salt
5 TABLESPOONS Olive oil
200 g Buffalo mozzarella cheese
100 g dried tomatoes in oil
4 Stem(s) Basil
6 discs Parma ham
50 g green olives stuffed with paprika
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp coarse sea salt and dried herbs
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Crumble the yeast in 5 tablespoons of lukewarm water and dissolve while stirring. Put flour and sugar in a bowl and press a depression in the middle. Pour yeast into the middle and mix with some flour from the rim to a thick pre-dough. Cover with flour and leave to rise in a warm place for about 15 minutes. Add sea salt, 250 ml of lukewarm water and 3 tablespoons of olive oil and knead first with the dough hooks of the hand mixer, then with your hands on a floured work surface for about 5 minutes. Cover the dough and let it rise for about 30 minutes.
2
Pluck the mozzarella into pieces. Drain tomatoes and possibly cut them in half. Wash the basil, dab dry and pluck the leaves. Put some leaves aside for garnishing. Knead the dough again thoroughly, then roll out into a rectangle (approx. 40 x 17 cm). Spread Parma ham, mozzarella, olives, basil and tomatoes over the lower third of the long side. Season with a little salt and pepper and drizzle with 1 tablespoon of olive oil. Roll the dough over the filling and form into a ring. Stick the ends together. Brush the ring with 1 tablespoon of olive oil and sprinkle with some coarse sea salt and dried herbs. Place the ring on a baking tray lined with baking paper and leave to rise for another 15-20 minutes. Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
3
Season with a little salt and pepper and drizzle with 1 tablespoon of olive oil. Roll the dough over the filling and form into a ring. Stick the ends together. Brush the ring with 1 tablespoon of olive oil and sprinkle with some coarse sea salt and dried herbs. Place the ring on a baking tray lined with baking paper and leave to rise for another 15-20 minutes. Bake bread in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. If the ring becomes too dark, cover with aluminium foil. Remove bread ring from the oven, let it cool down for about 30 minutes and serve lukewarm or cold
4
1 1/2 hours waiting time