serves
6-10
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
6-10
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 200 ml warm water
- 1 dried yeast sachet (or 1 heaped tsp)
- 300 g bread flour or plain (all-purpose) flour
- 6 g salt (about 1 tsp)
- 2 tsp dried Italian herbs
- 1 tsp onion powder
- 1 tsp fennel seeds
- 4 tbsp onion jam
- 1 packet plant-based mozzarella
Rising time: 45-60 minutes in total.
Instructions
- Add yeast to warm water in a bowl and allow to sit briefly until bubbles begin to form, then mix in the flour until combined. Add herbs, onion powder and fennel seeds along with a generous pinch of salt and knead until the dough is smooth and elastic, approximately 7 to 10 minutes.
- Form dough into a round and place in a lightly greased bowl. Rest for 30 minutes in summer or 45 minutes in the winter, or until it has doubled in size.
- Preheat the oven to 180°C. Grease a deep muffin tray (or large cupcake moulds).
- Remove dough from bowl and roll to a square about 6-10 mm thick on a floured surface. With a knife, cut into small squares. At the same time, cut the cheese into similar sizes (alternatively grate the cheese).
- Starting and finishing with dough pieces, layer dough, cheese and onion jam in the muffin tray and repeat until ¾ the way up the muffin cups. Cover with a damp towel and let rise again for a further 15 minutes.
- Place in the oven and cook for about 30 min or until golden on top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
