Rosemary and goats cheese dough balls - recipe


Rosemary and goats cheese dough balls

  • Prepare

  • Serves
    48

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the dough balls

For the topping

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  1. 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. 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. 3

    Tip the dough onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  4. 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. 5

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

  6. 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. 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.

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