We had been toying with the idea of making dough balls all morning, but as we mixed up the dough we decided we wanted to experiment a bit and stuff them. We decided to stuff them with cheese and tomato this time, but any filling could work!
Prep time: 2.5 hours – Cook time: 20 mins – Total time: 2 hours 50 mins – Servings: 20(ish!)
- 2 teaspoons of sugar
- 1½ teaspoons of dried/fast action yeast
- 375g/13oz of strong white flour (plus extra for the surfaces and dusting!)
- 2 tablespoons of olive oil (and a bit more for greasing the bowl!)
- ½ teaspoon of salt
- A small amount of mixed herbs
- 200g ofcheese
- A pack of cherry tomatoes (But other fillings would work!)
2. Mix the flour with the salt in a large bowl. Add the olive oil to the yeast/water mixture and then pour it all into the flour. Mix this until it forms a dough. Tip it out on to a floured surface and knead it for 10 minutes until it is smooth and a bit springy!
3. Grease the inside of the bowl with some olive oil, put the dough back in it and then leave it to rise for 1-2 hours (or until it has doubled in size) in a warm place.4. Once it’s risen, tip it out onto a floured surface. Cut the dough into roughly 20 balls.
5. Squash the balls into discs, and place whatever filling you’re using into the centre. Fold the dough up around the filling and roll it gently in your hands to reshape the discs back into balls!
7) Cook in the oven for around 10 minutes, until the balls have risen and turned golden-brown. Tap them to check they sound hollow and if needs be turn the balls over so the base can cook. If the cheese starts oozing out, don’t worry, you can just eat it straight off the tray after!
8) Serve with butter to taste and enjoy!