Basil, Cherry Tomato & Mozzarella Stuffed Bread

Directions

In a measuring cup, mix together yeast, sugar and ¼ cup of warm water, let stand for 10 to 15 minutes, until yeast is activated.

In a large bowl, mix flour, olive oil, salt and yeast mixture and combine.

Continue mixing adding another ½ cup of water, a few tablespoons at a time until the flour forms into a ball. If the dough is still too dry add another tablespoon of water.

The dough should not be too sticky.

Knead, working the dough (or use a food processor with a dough hook) for about 10 minutes until smooth and elastic.

Add a bit of olive oil to a bowl, add the ball of dough and roll so it’s coated with oil. Cover with a towel.

Put the bowl in a warm place, let the dough rise until double the volume, about 1 hour.

Meanwhile mix together olive oil and garlic in a small bowl and set aside.

Transfer the dough onto a slightly floured working surface, and divide into halves.

Work with one at a time, cut one into 8 equal portions, forming each portion into a ball.

Use your fingers to form a small hole in the centre of each ball, then insert one basil leave, one cherry tomato and one cube (or small ball) of mozzarella cheese into each ball. Add a sprinkling of sea salt, garlic and cayenne pepper as desired.

Work the ball so that the dough seals in the filling. The tomato and cheese should be sealed inside the ball.

Arrange stuffed bread onto a big baking sheet coated with cooking spray.

Cover with enough plastic wrap, and let sit in a warm place until volume doubles, another 40 to 60 minutes.

Meanwhile preheat oven to 400 degree F.

Bake until bread turns into golden brown and deliciously crusty, about 20 to 30 minutes.

Cool for a few minutes, transfer bread onto a wire rack.

Serve warm.