basil pesto<\/span><\/a><\/span><\/p>\n1 tsp of olive oil<\/span><\/p>\noregano to taste<\/span><\/p>\nground red pepper to taste<\/span><\/p>\n1 egg yolk and 1 tbsp of milk (to brush)<\/span><\/p>\n* \u00a0* \u00a0* \u00a0* \u00a0*<\/span><\/p>\nDough:<\/strong> <\/em>Mix the yeast with the lukewarm milk and sugar in a large bowl, until it has completely dissolved. Stir in flour, oil and salt. Knead to a smooth dough. Cover and let it rest for about 1h.<\/span><\/p>\nFilling:<\/strong> <\/em>In the meantime blend the chopped mozzarella, artichokes, olives and pesto until creamy (alternatively you can simply chop all ingredients). Stir in olive oil, oregano and ground red pepper. Depending on how salty the artichokes and olives are, there is no need to add additional salt.<\/span><\/p>\nPreparing the roll:<\/strong><\/em> Roll out the dough with a rolling pin on a floured worktop into a rectangle (approx. 40×20 cm \/ 16×8 inches). From now on I added step by step pictures that might make it easier for you to follow :)<\/em><\/span><\/p>\nStart spreading the filling on top of it while leaving a little space on the edge. Then start rolling the rectangle lengthwise.<\/span><\/p>\nLay it on a baking paper covered baking pan. If it doesn’t fit properly, lay it diagonal. If you want it to look nice and neat, make sure that you lay the roll seam side down. As you can see on the pictures I didn’t mind the seam showing up on top, because I like the crispy edges of the bread :)<\/span><\/p>\nCut the dough diagonal into 45 degree angles. Gently pull the pieces apart, alternating to the right and to the left.<\/span><\/p>\nLet it rest again for additional 15 min. Then brush the top with the yolk-milk mix.<\/span><\/p>\nBake for about 30 min at 180\u00b0C \/ \u00a0356\u00b0F in the preheated oven.<\/span><\/p>\nPrep Time: approx. 2,5 h<\/span><\/p>\nInspired by: Finessen, Vorwerk (Startausgabe)<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"I found this recipe a while ago in a magazine that came with the thermomix that I received as a gift about one year ago. While I was looking for a different recipe the other day, I came across this magazine. I remembered that there was a recipe inside that I made a long time […]<\/p>\n","protected":false},"author":1,"featured_media":1041,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,5],"tags":[255,148,21,262,260,48,261,216,249,241],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1025"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=1025"}],"version-history":[{"count":11,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1025\/revisions"}],"predecessor-version":[{"id":1095,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1025\/revisions\/1095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/1041"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=1025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=1025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=1025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}