You will need: Fireclay stones
Working hours: 35 minutes
Baking time: ca. 30-35 minutes

Preheating: approx. 30 minutes
Top heat: approx. 300-350°C
Fireclay brick: approx. 160-180°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 280-300°C
Fireclay brick: approx. 140-160°C

Ingredients (for 4 loaves)

The evening before:

For the starter dough:

• 300 g wheat flour type 550
• 300 ml water (27°C)
• 3 g yeast (room temperature)

On baking day:

For the main dough:

• Pre-dough
• 300 ml water
• 5 g yeast (room temperature)
• 700 g wheat flour type 550
• 20 g salt

In addition:

• 200 g scamorza or alternatively Gouda, diced
• 150 g sliced black olives
• 150 g mild peppers, sliced
• 1-2 cloves of garlic, finely chopped
• a little olive oil

The evening before:
For the starter dough:

Place the flour, water and yeast in a large bowl and mix well with a whisk. Cover and leave to stand at room temperature for 12-18 hours.

On baking day:
For the main dough:

Pour the water into the mixing bowl of the food processor and dissolve the yeast in it.

Add the starter dough, flour and salt and knead into a smooth dough.
Add the scamorza, olives, peppers and garlic and knead in briefly.

Place the dough in an oiled bowl or dough pan, cover and leave to rise at room temperature for 2.5-3 hours.

Then transfer to the floured work surface. Roughly stretch the dough into a rectangle and divide into 4 equal strips.

Turn these 2-3 times on their own axis to form a "root loaf". Cover and leave to rise for a further 30-40 minutes at room temperature.

During this time, heat the Merklinger to approx. 300-350 °C (BOBBY: approx. 280-300 °C).

Pick up the root loaves with the floured slide, place in the hot Merklinger and bake for 30-35 minutes until golden brown and crispy.