Parade Tomato Rosemary Stangerl

For the Paradeiser-Rosmarin-Stangerln first prepare the dough. Put the flour and salt in a bowl, crumble the yeast and mix with the lukewarm water.

Knead into a smooth dough with the flour mixture and let rise, covered, for about 30 minutes.

For the filling, finely dice the dried tomatoes and grate the cheese. Strip the rosemary needles from the stem, chop finely and mix with the remaining ingredients.

Roll out the dough on a floured surface to a rectangle (approx. 40×35 cm). Spread the tomato, cheese and rosemary mixture evenly over the top and press down lightly.

Fold the lower third of the dough towards the center, fold the upper third of the dough over it and press it down well. Cut the dough into strips about 1.5 inches wide. Twist each strip in on itself and pull long (to about 20 cm).

Place on a baking sheet lined with parchment paper and let rise, covered, for 30 minutes. Preheat oven to 220°C.

Place a shallow ovenproof dish with cold water on the bottom of the oven. Bake the Paradeiser-Rosmarin-Stangerln in the preheated oven for about 12-15 minutes until golden brown.

The tomato pieces must not become too dark, otherwise they taste bitter.

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