And A Cheesy Bake Oven

Sponge:

1 tbsp fast action dry yeast

2 tbsp white granulated sugar

1 cup warm water

1 cup (125 g) plain flour

Dough:

1 1/2 cups (188 g) plain flour

2 tsp salt

1/3 cup olive oil

Cheese mixture

3 cups grated mozzarella

1 1/4 cups feta cheese

Handful freshly chopped parsley

Garlic butter

4 tbsp unsalted butter

1/2 tbsp garlic powder

1/4 tsp salt

Egg wash

1 egg (beaten)

Crust:

Handful grated mozzarella

Method:

1. Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

2. After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge,

3. Mixture together grated mozarella, feta cheese and finely chopped fresh parsley; set aside.

4. Take a large wooden spoon and make roughly combine dough ingredients.

5. Knead your dough for 8-10 minutes on a clean and oiled work surface until smooth. It is recommended not to add extra flour but I had to because I was short on time. It still came out beautiful as I only added a little bit! :)

6. I got 5 mini dough balls out of this. Cover with a damp towel and allow to rest for 10 minutes.

7. Whilst that is resting mix together melted unsalted butter, garlic powder and salt.

8. After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick. 9. Roll out the dough balls in a circle; add plain grated mozzarella to the sides, fold to create a stuffed crust and transfer onto a baking tray lined with baking paper.

Nationalpark Harz, Halberstadt. 2020, 2nd January.