Tomato-Cheddar Pull-Apart Star Recipe

Ingredients

• 450 g strong white bread flour
• 7 g instant yeast
• 1 teaspoon caster sugar
• 1 teaspoon fine salt
• 280 ml lukewarm water
• 2 tablespoons olive oil
• 100 g tomato paste
• 1 teaspoon dried oregano
• 150 g low-moisture mozzarella, grated
• 80 g mature cheddar, grated
• 1 large egg, beaten

Method

1. 1

   Mix the flour, yeast, sugar, and salt in a large bowl. Add the warm water and olive oil and mix to a soft dough.

2. 2

   Knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.

3. 3

   Mix the tomato paste with the oregano. Combine the mozzarella and cheddar in a separate bowl.

4. 4

   Divide the dough into three equal pieces. Roll each piece into a 30 cm circle, trimming around a plate if needed.

5. 5

   Place one circle on a lined baking sheet. Spread with half the tomato mixture, leaving a 1 cm border, and scatter over half the cheese. Top with a second dough circle and repeat the filling. Cover with the final circle and seal the outer edge.

6. 6

   Set a 6 cm glass lightly in the center as a guide. Cut from the glass to the outer edge to make sixteen equal strips, then remove the glass.

7. 7

   Take two neighboring strips, twist them away from each other twice, and pinch their ends together. Repeat to form eight points. Cover and prove for 25 to 35 minutes.

8. 8

   Heat the oven to 200 C, or 180 C fan. Brush the exposed dough with beaten egg and bake for 25 to 27 minutes until deep golden and cooked through.

9. 9

   Cool on the tray for 10 minutes before transferring the bread to a board and pulling apart the points to serve.