- 2 x 7 g sachets yeast
- 2 ½ cups luke warm water
- 1 T sugar
- 720 g flour
- 400 g Mozzarella or
- 400 g cheddar
- 3 T Woolworths tomato paste with soffritto
- 1⁄4 cup olive oil
- sea salt and freshly ground black pepper, to season
Mix the yeast, water and sugar and set aside for a few minutes. Turn out the flour onto a clean surface or into a large bowl. Make a well in the middle and pour in the yeast mixture. Using a fork or blunt knife, slowly stir the liquid into the walls of the flour and start to make a dough.
As it comes together, knead the dough well for 10 minutes or until it is smooth and springy. Cover and set aside until doubled in size.
Tear off balls of dough and stuff each ball with a cube of mozzarella or Cheddar.
Arrange in a circular pattern, similar to a wreath, on an oiled baking tray and leave to rise again until doubled in size.
Mix the soffritto and olive oil and brush onto the dough.
Bake at 200°C for 30–40 minutes, or until just light golden and cooked through. Serve hot.