Georgian Cheese Bread

As in the country of Georgia…Saveur magazine did a spread on the cuisine of Georgia, which all looked delicious, btw! I’m intrigued to try more of the recipes.
The bread is supposed to have an egg on top but I’m not a fan of baked eggs so I left it off. If you want to add an egg, take out the bread at 14 minutes, crack the egg on top and bake an additional 4 minutes.

1 t instant yeast
1 T olive oil
1 1/4 cups all-purpose flour
1 t kosher salt
2 cups shredded Muenster cheese (I used Fontina- you can use any flavorful cheese)
1 cup crumbled feta cheese

Combine yeast and flour in the bowl of a stand mixer. Add 1/2- 2/3 cup warm water along with the oil and mix with the dough hook until combined. Add the salt and knead on medium speed for about 4 or 5 minutes. Put the dough into a greased bowl and let rise until doubled and poofy.

Meanwhile heat the oven to 500º (preferably with a pizza stone in there) for about an hour before baking.

Divide the dough in half and roll out to a 10” circle (about 1/8” thick). Spread 1/2 the feta and 1/2 the Muenster cheese on each dough circle. On one side of the circle, tightly roll the dough about a third of the way toward the center and repeat on the opposite end. There should be a 2-3” space between the rolls. Pinch the ends of the rolls and twist to seal. Transfer to parchment paper and bake on the pizza stone for about 15-20 minutes. The recipe recommends that you dot butter on each cheese boat after it comes out of the oven. I forgot to do this and frankly it didn’t really need it but I’m sure it would have been quite delicious.

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