Tomatenbroodjes met kipsalade

INGREDIENTS

• 450 g flour
• 10 g instant yeast
• 15 g granulated sugar
• 8 g salt
• 1 g Italian herbs
• 45 ml sunflower oil
• 100 g yogurt
• 170 ml water lukewarm
• 50 g tomato puree
• 100 ml water
• 2 g Italian herbs
• cherry tomatoes sliced
• green olives sliced
• red onion sliced
• grated cheese
• 400 g chicken breast
• water enough to boil
• salt to taste
• 60 g red bell pepper diced
• 150 g cucumber diced
• 75 g cherry tomatoes diced
• 35 g red onion diced
• 1 g Italian herbs
• 90 g fresh pesto green
• 100 g mayonnaise
• salt to taste
• black pepper to taste

INSTRUCTIONS

1. 1 Put the flour together with the yeast, sugar and salt in a deep bowl. Make a well in the middle and fill it with Italian herbs, sunflower oil, yogurt and the lukewarm water. Mix everything well together and knead the dough for 10-12 minutes until it is nice and smooth and elastic.
2. 2 Cover the dough and let it rise for 1 hour in a warm place in the house, or until the dough has doubled in volume.
3. 3 Put the tomato puree together with the Italian herbs and the water in a bowl. Mix everything well together.
4. 4 Slice the cherry tomatoes, onion and olives.
5. 5 Divide the dough into 11 pieces of about 68/70 grams each and make balls of them.
6. 6 Press the dough flat into a circle of 12 cm.
7. 7 Then roll the dough into a stick of 14 cm. Pinch the end well closed and press the dough slightly flat.
8. 8 Place the buns on a baking sheet with parchment paper. Brush them with the tomato mixture and sprinkle grated cheese over them. Garnish the buns with tomatoes, onion and olives.
9. 9 Let the buns rise for another 30 minutes, or until they have doubled in size.
10. 10 Place the buns in a preheated oven at 200°C and bake them for 12-15 minutes. Keep an eye on the baking time, as every oven works differently. Cover the buns immediately after baking with a tea towel so they stay nice and soft.
11. 11 Cook the chicken breast in plenty of water with a little salt. When the chicken breast is cooked (the chicken should be white in color), take the pan off the heat. Drain the water and let the chicken breast cool slightly.
12. 12 Pluck or cut the chicken breast into pieces. Dice the red onion, red bell pepper, cherry tomatoes and cucumber.
13. 13 Put the plucked chicken in a deep bowl. Add the green pesto, mayonnaise and Italian herbs and mix everything well together. Add the red onion, red bell pepper, cherry tomatoes and cucumber and mix again into a whole. Add salt and pepper to taste.