Melting Cheese Dough Balls
Preparation time 25 mins plus rising
Baking time 15-20 mins
Makes 20 dough balls
For the bread:
- 350g strong white flour
- 5g fast action dried yeast
- 1/2 tsp salt
- 1 tbsp olive oil
- 215 ml water, lukewarm
- For the garlic butter and topping:
- 75g butter, softened
- 2 garlic cloves, peeled and finely chopped or crushed
- 1/2 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped or ½ tbsp dried parsley
- Pinch of salt and black pepper
- 125g mozzarella, chopped into cubes
- For the bread, place the flour, yeast and salt in a large bowl. Add the olive oil and water and bring together with your hands until a dough is formed.
- Place the dough on the work surface and knead for 5-10 mins until soft and elastic. Place the dough back in the mixing bowl, cover with oiled clingfilm and leave in a warm place to rise for 1-2 hours or until doubled in size.
- Oil the base and sides of a large heatproof dish, we used a lasagne dish. Tip the risen dough out onto a clean work surface and knock it back by kneading the excess air out of it until almost back to its original size. Shape into 20 equal sized balls and place in the prepared dish leaving a 5mm gap between each one - the dough will expand during rising and also in the oven and will all join together for a tear and share style bread. Cover with clingfilm and leave to rise for 40 mins to an hour until almost doubled in size again.
- While the the dough is rising preheat the oven to 220˚C/200˚C fan /gas mark 7 then prepare the garlic butter by placing the butter, garlic, oil, parsley and a pinch of salt and pepper in a bowl. Mix well with a fork.
- Once the dough balls are ready for baking, dot the garlic butter mixture over the top then sprinkle with mozzarella. Bake for 15-20 mins or until golden brown on top. Enjoy straight from the oven.
* You can use different cheeses and herbs to suit your taste. Just make sure you keep an eye on the cheese in the oven as some cheeses brown quicker then others.