Mozzarella Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 10.87 g | (11 %) | ||
| Fat | 15.63 g | (13 %) | ||
| Carbohydrates | 32.11 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.11 g | (0 %) |
| Vitamin A | 47.35 mg | (5,919 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.21 mg | (10 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 4.88 μg | (2 %) | ||
| Pantothenic acid | 0.03 mg | (1 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.24 mg | (0 %) | ||
| Potassium | 131.54 mg | (3 %) | ||
| Calcium | 186.83 mg | (19 %) | ||
| Magnesium | 1.34 mg | (0 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 5.33 g | |||
| Cholesterol | 20.83 mg |
Ingredients
- Ingredients
- ½ cube Yeast 21 grams (approximately 0.75 ounces)
- 500 grams Pastry flour
- ½ tsp fine Sea salt
- 80 milliliters olive oil
- 350 grams Mozzarella
- 1 handful Basil
- Pastry flour (for the work surface)
- 2 Tbsps olive oil (For brushing)
- 2 Tbsps chopped rosemary
- coarse Sea salt (to sprinkle)
- freshly ground peppers
Preparation steps
Mix the yeast with about 200 ml of warm water (approximately 7 ounces). Mix the flour with the salt in a bowl. Add the dissolved yeast with 50 ml of olive oil (approximately 2 ounces) to the flour and knead with the electric hand mixer to a smooth dough. Cover and let rest in a warm place about 45 minutes to double the volume.
Drain the mozzarella well and chop. Rinse the basil, shake dry and cut the leaves into strips.
Knead the dough on a floured surface and roll out to a large rectangle. Brush with oil, sprinkle with the cheese, the basil and 1 tablespoon rosemary. Lightly salt and pepper and roll up the dough, while pressing the ends together. Cut the top of the dough with a knife several times. Place on a parchment-lined baking sheet and brush with the remaining oil. Sprinkle with a little coarse salt, pepper and the remaining rosemary and leave to rise for about 15 minutes more.
Preheat the oven to 220°C (approximately 430°F).
Bake about 40 minutes until the cheese is lightly browned.
Remove from the oven and from the baking sheet and allow to cool before serving.
