2-3tbspBasil and Thyme, finely choppedUse any fresh herbs of your choice
1/4- 13cup / 50-75 gmsCheese, cut into stripsYou can use mozzarella, or a combination of mozzarella and cheddar
Instructions
In a small bowl, dissolve yeast and sugar with the milk. Let stand for 5-10 minutes until foamy.
In a large bowl, mix the flour and salt.
Make a well in the center and add olive oil and the bubbly yeast mixture.
Mix well with a fork or your hand till a rough scraggy dough forms.
Flour your work surface well, turn out the dough on to it. Use the heels of your hands to push the dough away from you, then fold it over halfway, press it down and push it away again. Turn the dough sideways and repeat this process. Keep turning and kneading until the dough is soft, supple and just a tad sticky. This will take about 10-12 minutes.
Alternatively, you can knead your dough in a stand mixer with the hook attachment for 8-10 minutes.
Form the dough into a ball and cover with an upturned bowl for 20 minutes.
Lightly grease and flour your baking pan.
Knead the dough again for 1 minute. Roll it into a round shape to fit baking pan.
With a sharp knife, score squares on it. Using a butter knife or pastrybrush, apply the garlic butter liberally on top of the dough,and inside the slits you made.
Insert the cheese into the gashes and then cover with a damp napkin until the dough is puffy. Mine was ready in 20 minutes.
Preheat the oven at the highest setting.
Bake the bread at 180C for 25-30 minutes or until its golden brown on top.
Let the bread rest for 5 minutes, before serving warm. Enjoy!
Notes
This recipe has been adapted from Merry Boosters 's delicious blog.