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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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This came from Gourmet magazine, May 2008. Their blurb: In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture. Start to finish, this takes 4 hours, 30 minutes active cooking time. Ingredients:
2 1/4 teaspoons active dry yeast (a 1/4-oz package) |
7 tablespoons warm water (105-115 f) |
1 2/3 cups unbleached all-purpose flour, divided |
3/4 teaspoon salt |
1 large egg, lightly beaten |
1/4 lb havarti cheese, coarsely grated |
1/4 lb salted mozzarella cheese, coarsely grated |
1 teaspoon unsalted butter, melted |
Directions:
1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).
2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
3. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
4. Preheat oven to 500°F with rack in middle.
5. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
6. Toss together cheeses and press into a compact 3-inch ball with your hands.
7. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
8. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
9. Cut a 6-inch X through top of dough to expose cheese.
10. Bake until pale golden, 10 to 12 minutes.
11. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
12. Serve cut into wedges.
13. Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
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