Ciabatta with Mozzarella and Parma Ham

A great cake recipe for any occasion:

Stir the yeast with sugar and the warm water and leave for 10 min. Add flour, oil and salt and knead with the dough hook of the hand mixer until smooth. Knead on the floured surface for 4 min. Place in a large enough bowl, cover with plastic wrap and let rise for 1 hour.

In the meantime, drain the mozzarella well and cut into narrow slices. Transfer the dough repeatedly to a surface dusted with flour, knead briefly and divide in half. Roll out each half into a 30×15 cm rectangle. Cover each rectangle with half of the mozzarella and half of the ham and roll up. Press firmly together at the seam. Place both rolls, seam side down, on a baking sheet lined with parchment paper and bake for another 20 minutes.

Bake in a heated oven at 210 degrees on the 2nd rack from the bottom for 35-40 min. Cool on a cooling rack for 20 min before serving. Cut the ciabatta into slices and serve with rocket pesto.

Prepare ciabatta: You can bake the breads the day before the party for 20 min, cool and place in plastic bag form. Before serving, bake the breads repeatedly in a heated oven at 200 °C for 10-15 min.

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