- 50 g Yeast
- 500 ml Lukewarm Water (Max 37 Degrees Celsius)
- 1½ tsp Salt
- 2 tbsp Butter
- 250 g Quark
- 500 ml Durum Wheat Flour
- 480 g Wheat Flour
- 150 g Sun-Dried Tomatoes In Oil
- 100 g Corn Kernels
- 100 g Black Seedless Olives
- 150 g Mozzarella
Stir the yeast into the water in a bowl. Add salt, butter, quark and most of the flour.
Work the dough until it feels smooth. It should be quite loose. Let the dough rest for about 30 minutes.
Chop the tomatoes. Push out the dough with a floured hand on a well-greased tray.
Sprinkle with tomatoes, corn, olives and cheese. Push the toppings down into the dough with your fingertips.
Heat the oven to 225º.
Let the dough rise for about 15 minutes. Bake in the middle of the oven for about 25 minutes. Let the bread cool on a rack.