7g sachet yeast
7g salt
12g caster sugar
220 ml warm water
1 egg
30ml olive oil
150g grated mozzarella *saving some to sprinkle
22 small basil leaves
2 tbsp tomato puree
10 baby tomatoes cut lenght ways
You will also need a lightly greased round 10 inch springform cake tin
In a free standing machine add flour, salt, sugar and yeast mix together and make a well in the centre. Then in a jug mix together the water and oil. Turn on the freestanding machine fitted with a bread hook, slowly add the liquid, then knead with the bread hook for 6-8 minutes, oil the bowl and cover, leave to prove for at least an hour.
Turn out and knock back, knead for a minute and divide into 14-16 pieces, roll into balls, then roll out gently into little circles add a little tomato puree, small mound of a cheese, a basil leaf and tomato half, then pull the sides around it making little dough balls, pop into a round 10 inch springform cake tin starting in the centre, building around the middle bread roll, leave to prove covered with oiled cling for about an hour, brush with egg wash and sprinkle with the remaining grated cheese, tuck in the tomato halves, cut side up, then tuck the remaining basil leaves around evenly.
Bake in a preheated oven at 200˚c for about 25-30 minutes or until well bake and golden.
