Bruschetta Corona Di Tuscany

For the bruschetta corona Tuscany, mix the first 5 ingredients in the food processor to form a dough. Put the dough on the floured work surface, if it is still too wet add more flour and knead everything well.

Place the dough in a bowl and brush all sides with a little olive oil. Cover with a damp dry towel and let rise in a warm place for about 1 hour.

Preheat oven to 200 degrees, knead the dough well again so that the air escapes. Roll out into a rectangle on floured work surface and spread with Philadelphia cream cheese.

Spread bruschetta 2/3 on the dough, but leave the edges free. Cut olives into small pieces and spread on top, and place cheese strips on top. Form into a roll and close the cap downward to form a wreath.

Place on a baking tray lined with baking paper. Cut into the roll every 5 cm, but do not cut all the way through. Turn the open edge up and press lightly, brushing the bread with a little olive oil.

Place a cup of water in the center of the wreath and then place the baking sheet in the oven at 200 degrees for about 45 minutes.

10 minutes before the end of the baking time, remove the cup so that the Bruschetta Corona di Toscana can also brown from the inside.

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