FILLING
01. Drizzle a little olive oil in a hot skillet and sauté the diced zucchini.
02. Add salt and ground white pepper to taste. Set aside.
03. Drizzle a little olive oil in a hot skillet and sauté the diced red bell pepper.
04. Add salt to taste. Set aside.
05. Drizzle a little olive oil in a hot skillet and fry the diced bacon until golden. Remove excess oil.
06. Place the sautéed diced zucchini, sautéed diced red bell pepper, and fried diced bacon in a bowl and mix until homogeneous. Set aside.
PREPARATION
01. Place Zeelandia Rustique Crispy and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 8 minutes or until achieving the veil stage.
03. Add the crispy onion and homogenize for 30 seconds.
04. Divide into portions of 115 g. Round the dough.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Shape into short loaves and press the center of the dough with your fingers to create a cavity.
07. Place on previously greased smooth baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1 hour.
09. Apply Catupiry-type cream cheese in the center of each bread.
10. Spread the reserved filling and grated mozzarella cheese.
11. With the help of scissors, cut the sides of the breads.
12. Bake at 220°C for approximately 15 minutes in a steam deck oven.

TIP
- Alternative baking:
* Turbo oven with steam: 180°C for approximately 12 minutes.
- The filling can be substituted with another according to preference.