Mediterranean bread filled with spinach and sundried tomatoes

Mix in a bowl the flour with the yeast, ground cumin and the salt.

Make a well in the middle and pour in the lukewarm water and half of the olive oil.

Mix everything into a soft dough and let it stand for fifteen minutes.

Then knead the dough on a work surface covered with oil until smooth and elastic.

Form the dough into a ball and leave it in the bowl covered with plastic wrap over an hour in a warm place (for example in the oven at 40 ° C) rise until the volume is doubled.

Drain the washed and drained spinach with adherent water in a large pan and drain well into a sieve.

Press out as much moisture as possible.

Heat the remaining olive oil in a frying pan and gently fry the finely chopped garlic.

Spoon the spinach and through it and add some salt and freshly ground pepper to taste.

Press the risen dough onto the oiled work surface to form a rag of approximately 20 x 30 cm and 3 cm thick.

Divide the spinach mixture over it and roll the dough, starting at the long side.

Press the dough on the short sides and place the bread on a griddle covered with parchment paper.

Cover the bread with a clean cloth sprinkled with flour and let it rise for another hour in a warm place.

Preheat the oven to 220 ° C, slide the baking sheet under a ridge in the oven and bake the bread in half an hour until golden brown and done.