Mozzarella and Sun-Dried Tomato Loaf

Step 1

Combine the yeast, salt, sugar, freshly ground black pepper, and half of the sifted flour in a deep bowl. Heat the water and olive oil in a small saucepan to 50°C. Pour the liquid mixture into the dry mixture and stir.

Step 2

Gradually add the remaining flour and knead vigorously for 5–10 minutes. Then form the dough into a ball and place it in a deep bowl. Cover with plastic wrap. Let the dough rise for half an hour.

Step 3

Prepare the filling. Pat the olives and sun-dried tomatoes dry with paper towels and chop finely. Finely dice the mozzarella and half a bell pepper. Toast the nuts and chop finely.

Step 4

Roll the dough out into a large rectangle with a rolling pin. Evenly distribute the olives, bell peppers, walnuts, mozzarella, and sun-dried tomatoes over the dough. Carefully roll the dough into a tight log. Pinch the edges of the dough.

Step 5

Place the dough piece, seam-side down, on a parchment-lined baking sheet. Cover with a towel and let rise for half an hour. Preheat the oven to 200°C.

Step 6

Make several crosswise cuts in the dough with a sharp knife (at a 45-degree angle). Bake for 40 minutes. Let the bread cool on a wire rack, then slice and serve.

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