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Cheesy bread balls with roasted tomato salsa recipe
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Impress guests with crowd-pleasing mozzarella and basil bread balls.
Ingredients:
  • 750.00 ml plain bread flour, plus extra for dusting
  • 6.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 4.80 gm sea salt
  • 375.00 ml plain Greek-style yoghurt
  • 56.88 gm extra virgin olive oil
  • 120g mozzarella
  • 32 small fresh basil leaves
  • 1/2 tsp finely chopped fresh rosemary, plus extra small sprigs to serve
  • 5 large ripe roma tomatoes, halved lengthways
  • 200g cherry tomatoes, halved
  • 2 garlic cloves, unpeeled
  • 8.00 gm brown sugar
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
Instructions:
  • Roasted Tomato Salsa: Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place tomatoes and garlic on the tray, sprinkle with sugar, oregano, drizzle with oil, season, and toss to coat. Arrange tomatoes cut-side up in a single layer. Roast for 30 minutes until tomatoes are collapsed and skins peel off easily. Let cool for 15 minutes. Transfer cherry tomatoes to a bowl. Remove and discard skins from remaining tomatoes, roughly chop, and add to the bowl. Squeeze garlic from skins, finely chop, and add to the bowl with vinegar. Season and stir until well combined. Set aside.
  • Prepare a large baking tray with baking paper. In a large bowl, mix flour, baking powder, bicarbonate of soda, and 1½ teaspoons of salt. Create a well in the center and add yoghurt and 1 tablespoon of oil. Stir until combined (the dough will be flaky). Transfer the mixture to a lightly floured surface and knead for 1 to 2 minutes until smooth. Divide the dough into 4 portions and shape each into a ball. Cut each ball into 8 wedges.
  • Preheat oven to 220C/200C fan-forced. Cut 100g mozzarella into 32 x 1cm cubes. Grate the rest of the mozzarella. Using lightly floured hands, flatten a piece of dough in your palm. Place a basil leaf and a mozzarella cube in the center. Enclose the filling by wrapping the dough around it and roll into a ball. Repeat with the remaining dough, basil, and mozzarella. Arrange the balls on a prepared tray to form an 18cm round with 13 balls touching in the center and place the rest of the balls around the first round. Brush the balls with 1 tablespoon of oil and sprinkle grated mozzarella between them.
  • Bake until golden and cooked through, about 23-25 minutes. Let it rest for 5 minutes. In a bowl, mix rosemary with the leftover oil and season with pepper.
  • Transfer the bread to a spacious serving plate. Spoon the tomato salsa into a 12cm round serving bowl. Position the bowl in the middle of the bread. Drizzle the bread with fragrant rosemary oil. Garnish with extra rosemary sprigs on top. Finish off with a sprinkle of the remaining salt. Serve as directed in the notes.

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