You will need: Fireclay bricks / Celtic bowl
Working hours: 35 minutes
Baking time: approx. 25-30 minutes

Preheating: approx. 30 minutes
Top heat: approx. 280-300°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 250-280°C

Ingredients
(for 2 loaves)

For the dough:

• 300 ml lukewarm water
• 1/2 cube yeast (room temperature)
• 500 g wheat flour type 550
• 10 g salt
• 1 tbsp olive oil

For the filling:

• 300 g cream cheese
• 250 g Gorgonzola, cut into cubes 
• 50 g pine nuts, roasted
• 2 handfuls of rocket

In addition:

• Flour or semola for the work surface

Pour the water into the mixing bowl of the food processor and dissolve the yeast in it. Add the flour and salt and knead for about 10 minutes to form a smooth dough. Add the olive oil and knead for a further 2-3 minutes.

Shape the dough into a ball and place it in a pan oiled with olive oil.
Cover and leave to rise at room temperature for 1 hour.

Heat the Merklinger to approx. 280-300°C (BOBBY approx. 250-280°C).

Place the dough on a lightly floured work surface and divide once.

Roll out each piece of dough with a rolling pin into a rectangle measuring 30 x 45 cm and spread half the amount of cream cheese on each. Leave a 1-2 cm border free.

Spread half rocket, half cheese and half pine nuts over the cream cheese.

Now roll up from the long side and place on the Celtic bowl with the seam facing downwards.

Cut the dough rolls with scissors every 4 cm from the top. The roll should still hang together at the bottom. After each cut, place the respective piece of dough on the opposite side.
Cover the loaves and leave to rest for another 10-15 minutes.

Place the Celtic tray directly on the firebricks and bake the loaves for approx. 25-30 minutes until crispy. 

Tip:
For even more flavor and wholesomeness, prepare the dough with just 2-3 g of yeast and leave to rest overnight in the fridge.

Tip:
Toast the pine nuts in your Merklinger during the heating phase.