Zucchini and bacon roll

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Ingredients
(for one large or 2 smaller loaves)

For the dough:

  • 500 g wheat flour type 405 or 550
  • 300 ml water, lukewarm
  • 10 g salt
  • 1 g Yeast, room temperature
  • some flour or semola for processing

For the filling:

  • 1 large zucchini
  • 2 garlic cloves
  • 1 tsp chopped rosemary
  • Olive oil
  • Salt, pepper
  • 12 slices of bacon
  • 150 g herb cream cheese (preferably homemade)
  • 8 plum tomatoes, halved
  • 1 egg
  • fresh rosemary sprigs

The day before:
Pour the water into the mixing bowl and dissolve the yeast in it. Add the flour and salt and knead into a smooth dough using the dough hook of a food processor for approx. 10 minutes. Shape into a ball and place in a bowl or dough pan coated with olive oil. Cover and leave at room temperature.
Leave to rise for approx. 1 hour.
Then place in the fridge. It is best to cover the bowl with a suitable lid or foil.

The next day:
Heat the Merklinger to approx. 200-250°C.

Remove the dough from the fridge approx. 40 minutes before processing and allow to acclimatize.

Cut the zucchinis lengthways into thin slices. Peel the garlic and also cut into thin slices. Coat a baking tray or oven dish with olive oil and place the zucchini slices on top. Drizzle with olive oil.
Arrange the garlic slices and chopped rosemary on top, season with salt and pepper.

Place in the hot Merklinger for approx. 20 minutes.
Turn the zucchini slices once during this time. (For a very special aroma, you can also briefly place the zucchini slices on the grill).

Flour the work surface and turn the dough out of the bowl/tub. Shape into a ball, cover and leave to relax for another 10 minutes.

Now roll out the dough into a rectangle on a floured work surface using a rolling pin. Spread with the herb cream cheese. Leave a 2-3 cm border free. Spread the bacon slices on top, parallel to the short side. Place the cooled zucchini slices on top, parallel to the long side of the rectangle.

Whisk the egg and brush the edges of the pastry with it.
Fold in the edges of the dough on the narrow side and carefully roll up the bread from the long side. Cover again
Leave to rise for approx. 20 minutes.

During this time, heat the Merklinger to approx. 300-350°C.

Brush the bread roll with the remaining egg and cover with the
Decorate with the tomato halves and rosemary sprigs. (Press the tomatoes lightly into the dough).

Carefully place the bread on the floured slider or a wooden board and place in the hot Merklinger. In total
Bake for approx. 45 minutes until golden brown.

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