Cheese Scallion Bread - Crown Crust

Cheese scallions bread - crown crust

Dough: makes 1 large size or 2 smaller sizes

2.5 cups (312g) all-purpose flour
3/4 cup warm water
1/2 tsp salt
1 tbsp sugar
3 tbsp vegetable oil
1 tsp dry yeast
1 large egg
Some cornmeal or use regular flour

Topping :
Cheeses (I used Gouda and Mozzarella)
Scallion
Vegetable oil for brush
Italian herbs, salt, pepper



 Oven: 225°C top/bottom heat, preheated. Upper third rack.
Baking time: 15 minutes or longer if you like crustier

Direction:

1. In a small bowl: warm water + sugar + dry yeast. Stir, cover 10-15 minutes.
2. In a mixing bowl: flour + salt + oil. Stir to combine.
3. Pour yeast mixture into flour. Add egg. Stir using a wooden spoon for a few minutes until well combined.
4. Put into an oiled bowl, cover put in warm place about 50 - 60 minutes.
5. When the dough ready, put on the counter (1 large size or 2 smaller sizes). Prepare a baking tray with a baking mat or parchment paper, sprinkle with cornmeal.
6. Flatten and spread out the dough with your fingers, lift and stretch the dough with the back of your hands. Put the pizza crust on the tray with cornmeal.
7. Brush with vegetable oil/olive oil around the edges. Place 12 pieces of thick cheese around the edges.
8. Lift the edge of dough between the cheese. Fold inward and press down. Top with shredded Mozzarella as much as you want. Sprinkle with chopped scallions, Italian herbs, salt, pepper.
9. Bake at 225°C upper third preheated oven, for 15 minutes.
10. For color appearance, garnish with sliced fresh tomatoes
11. Serve immediately.

This recipe is not overnight no-knead dough methods, but we can keep overnight in the fridge for the next day baking.