Mediterranean plate bread

Name: Mediterranean plate bread
Total time: 25 min
Yield: 6
Ingredients: 1 bag dried yeast; 20 gram fresh yeast crumbled; 500 gram wheat flour; 2 tablespoon olive oil; 2 teaspoon salt; 100 gram breakfast bacon in strips; 50 gram olive without pit in slices; 2 clove garlic finely shredded; 75 gram (half) dried tomato in oil in strips; 1 tablespoon dried Provençal herbs; 3 tablespoon flour to pollinate

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Ingredients

Kitchen Stuff

1 refractory bowl

Directions

Mix the yeast through the flour. Add 1 tablespoon of olive oil, 250-300 ml of lukewarm water and salt and mix into a dough. Let this rest for 10 minutes.
Grease a work surface lightly with the rest of the olive oil and knead the dough for 5 minutes until it is elastic.
Squeeze the dough into a piece of cloth and sprinkle the bacon, olives, garlic, tomatoes and herbs.
Fold 1/3 of the dough piece over the filling and do the same with the other side. Press the dough so that the filling is well in the dough. Place the dough on the baking tray and let it rise for 20 minutes.
Preheat the oven to 200 ° C. Cut the dough diagonally without cutting through.
Dust lightly with flour or brush it with water. Bake the bread in the middle of the oven in 20-25 minutes until golden brown and done.