Mediterranean Mozzarella Pull-Apart Bread

• 20g yeast(fresh)
• 300ml water
• 500g wheat flour(Type 405 flour)
• 1 tbsp salt
• 1 tbsp olive oil
• 1 Mozzarella(Ball)
• 1 Pinch rosemary
• 1 Pinch Oregano
• 1 Pinch pepper
• 20g grated Parmesan or nutritional yeast for serving
• 40g olive(black)
• 40g dried tomato
• basil

1. Dissolve yeast in lukewarm water and let it sit for about 5 minutes.

2. Add yeast to the wheat flour and mix roughly.

3. Add salt and olive oil and knead for about 5 minutes into a very smooth dough. Shape the dough into a ball, place it in a bowl, and let it rest covered for about 1 hour at room temperature.

4. Roll out the dough to a thickness of about 1 cm into a rectangle.

5. Tear the Mozzarella into small pieces and spread it in the center of the dough. Finely chop the rosemary and Oregano and sprinkle them over the mozzarella. Also, grate pepper and grated Parmesan or nutritional yeast for serving on top.

6. Chop the olive and dried tomato and distribute them in the middle of the dough. Roll the dough lengthwise and cut it into slices about 5 cm wide. (Follow the same method as for cinnamon rolls.)

In the Omnia Oven (on the Gas Stove)

1. Place the dough spirals side by side in the silicone mold.

2. Bake in the Omnia with the silicone mold for about 25-35 minutes at medium temperature.

In the Oven

1. Place the dough spirals side by side on a baking tray lined with baking paper.

2. Preheat the oven to 200 °C (400 °F) with top and bottom heat.

3. Bake for about 20-25 minutes.