Savory Bread with Tomato, Olives and Anchovy
- For the dough
- 150 grams Quark
- 6 tablespoons Whipped cream
- 8 tablespoons vegetable oil
- 300 grams Pastry flour
- ½ packet Baking powder
- 200 grams Herb cream cheese
For the dough, mix quark, cream, salt, oil, and about half of flour with dough hook or hand mixer. In a separate bowl, mix remaining flour with baking powder and knead with hands into quark mixture.
Divide dough into 4 pieces and roll out into circles. Spread cream cheese over dough and place on a greased baking sheet.
Chop olives. Peel onions and cut into thin rings. Peel garlic and chop finely. Blanch tomatoes for a few seconds in boiling water and drain and peel and cut into quarters and core and chop finely. Heat olive oil in a pan, sauté onion and garlic until translucent. Add tomatoes and olives to pan and sauté until liquid boils and season with salt and pepper and remove from heat.
Spread onion-tomato mixture over cream cheese on dough and arrange about 3 anchovy fillets on top, as desired. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from oven and serve immediately.