Rosemary and goats cheese dough balls - recipe

Ingredients

Recipe , Goats cheese , Rosemary , Balls , Dough balls

1
Put the flour into a large bowl. Add the salt, sugar, chopped rosemary, yeast and goats cheese.

For this step you'll need:
- 500g Very strong white bread flour
- 1½tsp Salt
- 1 tbsp Unrefined golden caster sugar
- 2 tbsp Rosemary leaves finely chopped
- 1 Easy bake yeast sachet (7g)
- 50g Goats' cheese
2
Pour in the olive oil and warm water. Mix together to combine.

For this step you'll need:
- 3 tbsp Olive oil
- 350ml Warm water
3

Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
4
Break the dough into 48 little pieces and shape each one into a perfect little ball. Grease a large baking sheet (or two baking sheets if needed), place the balls on the tray and top with rosemary and sea salt.

For this step you'll need:
- Rosemary A few sprigs for decoration
- Sea salt to sprinkle
5

Cover loosely with cling film and leave in a warm place until doubled in size. (This will take about 30 minutes).
6

Preheat the oven to 220°C (fan 200°C, gas mark 7). Once the dough balls have doubled in size, remove the cling film and reduce the oven temperature to 200°C/fan 180°C/gas 6.
7

Bake the dough balls for 20 minutes until golden and firm. Carefully lift off the trays and serve whilst still warm. Serve with a sprig of rosemary to garnish.

⇐ Rosemary, fig and cheese bread

Raisin bread ⇒