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Cook: 15 - 20 min.


(Half measures in  brackets)

  • 420 g, 750 ml or 3 cups of cake flour (1.5 cups, 375 ml, 210 g)
  • 250 ml water (lukewarm) (125 ml)
  • 7 g – 5 ml yeast (dry active) (2.5 ml)
  • 20 ml dried oregano or herbs of choice (10 ml)
  • 30 ml honey (15 ml)
  • 50 ml olive oil (50 ml)
  • 1.5 teaspoons or 7.5 ml salt (3-4 ml)
  • Cheese dip:
  • 30 g Parmesan freshly grated, do not buy store grated, it is vile, just ask Jamie Oliver
  • 50 g Mozzarella, grated
  • 100 g Cheddar or sharp cheese
  • 5 ml dried or 3 chopped toes of Garlic
  • 5 ml Oregano or herbs
  • extra:
  • 2 teaspoons garlic in half cup butter, melted
  • Cream cheese centre ball
  • leftover of cheese dip mix
  • extra mozzarella, cheddar, garlic and hers if you don’t have left over
  • Half of Phillies cream cheese block (or half a container of what you have)

Combine all dry ingredients, add oil and honey to lukewarm water, mix and add to dry ingredients. Add more liquid if necessary, to make a fairly soft dough.

Knead for about 10 mins until dough forms a soft putty-like texture. If dough too wet, add little amounts of flour as you mix. (It is always best to add flour rather than water, so aim for wetter dough and add flour)
Cover and place in a draft-free area for about 1 hour or until dough has risen to double its size. I just put it on top of a bowl of boiled water (not touching). Works a charm.
Cut dough into 20 equal pieces. Roll strips in hand to form a sausage shape and press flat.

Add some of the “Topping mix” on top of each flat pressed sausage and roll up, using about half of the topping mix. Then roll each piece in melted butter/garlic and leftover cheese mixture.
Arrange in baking pan in a circle with a bowl in the centre for the cream cheese dip, 11 pieces in the outer ring.
Place a butter coated glass or foil ball in the centre, then arrange leftover 9 pieces between outer ring and foil ball/glass. Cover and place on a freshly boiled bowl of water. Water must NOT touch pan.
Allow to prove for 30 minutes while making centre cream cheese ball (can also be made ahead and chilled).

Prepare fire in Weber, with coals on either side, leaving an open space in the middle.
Place a square piece of cling plastic on the counter. Press cream cheese into centre of cling film. Add most of the leftover cheese mix to centre, add more garlic if preferred. Bring together the corners and form cream cheese paste into a ball. Knead lightly through the plastic, taking care not to put fingers through it and reform ball. Open and roll in rest of cheese/herb mixture. Leave in fridge until needed (can be made well in advance).
Just prior to baking, remove cling plastic and the foil ball from the middle of bread and drop cheese ball into the centre of the dough balls.
Bake in Weber at 200ºC for 15 – 20 minutes (or in oven at similar temp and time).
Weber just gives it a more smokey taste.

Recipe posted by Kiti Citi
Photo:  Kiti Citi

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