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Serves
6-10
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preparation
20 minutes
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to cook
30 minutes
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difficulty
easy
Freshly picked up with Simon Toohey.
Ingredients
- 200 ml hot water
- 1 bag of dry yeast (or 1 tablespoon)
- 300 grams Bread flour or plain (all-purpose) flour
- 6 g Salt (about 1 teaspoon)
- 2 tbsp Dried Italian herbs
- 1 tbsp Onion powder
- 1 tbsp Fennel seeds
- 4 tbsp Onion Jam
- 1 Packet Plant-Based Mozzarella
Instructions
- Dissolve the yeast in the warm water in a bowl and let sit until bubbles form, then mix in the flour until just combined. Add the herbs, onion powder and a pinch of salt along with the fennel seeds and knead until the dough is smooth and elastic, about 7 to 10 minutes.
- Form the dough into a ball and place in a lightly greased bowl. Rest for 30 minutes in summer or 45 minutes in winter, or until doubled in size.
- Preheat the oven to 180°C. Grease a deep muffin tray (or large cupcake tins).
- Remove the dough from the bowl and roll out on a floured surface into a square about 6-10mm thick. With a knife, cut into small squares. At the same time, cut the cheese into uniform sizes (alternatively grate the cheese).
- Start and finish with the dough pieces, layer dough, cheese and onion jam in the muffin tray and repeat until ¾ of the way up to the muffin cups. Cover with a damp towel and let rise for another 15 minutes.
- Place in the oven and bake for about 30 minutes or until golden on top.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup is equal to 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.