Khachapuri Cheese Bread

Sunday brunch involves Khachapuri, a warm boat shaped soft yeast bread filled with feta, mozzarella and monterey jack cheese and an egg in the centre, but I went rogue and switched it up with vine tomatoes. The crust is ripped off and dipped in the melted cheese.

How to make Khachapuri

Combine warm water, yeast, and sugar in a bowl to bloom.
Add flour, salt and olive oil and mix with a fork to combine.
Using the dough hook attachment, knead the dough until it takes shape.
Place the dough in a greased bowl. Cover and let it double in size
Remove from bowl and divide the dough into 2 boat-shaped pieces. Place the bread boats on parchment lined baking sheet.
Combine the cheese and fill each bread boat.
Let rise again while the oven heats up.
Bake until cheese is melted. Remove khachapuri from the oven, and make a well in the middle.
Drop the egg in the center, add pieces of butter to the melted cheese, and bake again.

Ingredients for Khachapuri

all-purpose flour
salt
active dry yeast
granulated sugar
water
milk
olive oil
mozzarella
feta cheese
monterey jack cheese
eggs yolks
unsalted butter

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Khachapuri Cheese Bread

Course Breakfast

Ingredients

For the Dough

⅔ cup warm water
1 tsp active dry yeast
¼ tsp sugar
1½ cups all-purpose flour
1 tsp sea salt
1 tbsp olive oil, plus more for brushing

For the Filling

1½ cups mozzarella cheese, shredded
1 cup feta cheese, crumbled
1½ cups Monterey Jack cheese, shredded
2 tbsp butter
2 egg yolks separated from the white

Instructions

Combine warm water, yeast, and sugar in the bowl of a stand mixer and allow the yeast to activate. Let sit for 10 minutes until it bubbles.
Add flour, salt, and olive oil and mix on low with the dough hook attachment for 2 minutes until dough starts to come together.
Turn up to medium speed and mix for another 3 minutes. This is a soft dough.
Place dough in an oiled bowl and cover with a towel.
Allow to rise in a warm spot for one hour.

To Assemble

Combine the cheese in a small bowl.
Divide the dough into two pieces.
Working on top of a lightly floured piece of parchment, gently stretch each piece of dough into 12 inch-long ovals.
Spread a quarter of cheese mixture in the middle of each bread, leaving 1/2 inch border all the way around.
Pinch the ends, rolling tight to form points on either side. Add the remaining cheese evenly onto each bread.
Brush the bread with a light coating of olive oil. Transfer the Khachapuri on the parchment onto a baking sheet and allow to rise for 15 minutes.
Heat oven to 450°F.
You can make the breads one at a time.
Bake for 14 minutes, or until golden and the cheese is bubbly.
Remove cheese bread from oven, and gently add an egg yolk to the middle of the bread.
Bake for another 2 minutes.
Remove from oven and immediately add 1 tbsp cubed butter around the yolk.
Serve by swirling the yolk, cheese and butter all together. This dish is best eaten while still hot. Recipe inspired by TheNosher.