Italian bread with roquefort and mozzarella


  • 500 gram FunCakes Special Edition Mix for Italian Bread
  • 300 ml water
  • 7 gram dried yeast (1 bag)
  • Buffalo mozzarella
  • 1 jar of Roquefort
  • 1 jar of mixed garlic olives
  • Bag of grated cheese
  • Parchment paper
  • Bread knife
  • Flour

Use a mixer with dough hooks to mix 500 g mix, 300 ml water and 7 g dried yeast in approx. 15 minutes into a smooth dough. Cut the olives into slices and the garlic into thin slices. Add the olives and garlic and mix properly. Cover the dough and rise at a warm place for 45 minutes. Punch the dough down on a floured flat surface, roll up and put the dough in a greased baking pan or a baking tray with parchment paper. Cover the dough and rise for 60 minutes at a warm place. Preheat the oven to 220°C (convection oven 200°C). Bake the bread in the middle of the oven for approx. 30 minutes. Release the bread immediately after baking and cool down on a cake grid.

Cut the bread with the bread knife in the length and the width but not all the way trough. Cut the mozzarella into slices and cut the slices in half. Cut the Roquefort into small pieces. Press the slices of mozzarella into in the width of the bread and the Roquefort into the length of the bread. Sprinkle some grated cheese on top of the bread. Place the bread in the oven at 160°C for approx. 10 minutes or until the cheese is lightly coloured.