Cheese Stuffed Breads

Ingredients

• 250 ml Warm water (Ideal temperature 34 °C)
• 7 g Active dry yeast (One 7 g packet)
• 10 g Sugar (To activate the yeast)
• 600 g Wheat flour (type 45) (Sift before use)
• 5 g Salt (Fine salt)
• 2 g Herbes de Provence (About ½ tsp)
• 45 ml Olive oil (30 ml in the dough + 15 ml for cooking)
• 30 g Melted cooled butter (Let warm before incorporating)
• 150 g Spreadable cheese (type Saint‑Moret) (Creamy cheese, at room temperature)
• 100 g Grated cheese (emmental or gruyère) (Finely grated)
• 0.5 c. à café Tahiti spice mix (David Vanille) (Optional, adds an exotic touch)
• to taste Ground black pepper
• a few leaves Fresh basil (For finishing)

Instructions

1. Yeast activation

   Measure 250 ml warm water (34 °C), add the dry yeast and 10 g sugar. Mix for 2 minutes until fully dissolved, then let rest 10 minutes.

   Time: PT12M

   Temperature: 34°C

2. Mixing dry ingredients

   In the robot bowl, pour the flour, salt, remaining sugar (if used) and Herbes de Provence. Mix briefly then create a well in the center.

   Time: PT3M

3. Incorporating liquid and kneading

   Pour the yeast‑water mixture, 30 ml olive oil and the cooled melted butter into the well. Knead on medium speed for about 15 minutes until you obtain a homogeneous ball that detaches from the bowl walls.

   Time: PT15M

4. First rise

   Shape the dough into a ball, place it in a bowl, cover with a clean kitchen towel and let rise 1 h 30 at room temperature until it doubles in volume.

   Time: PT1H30M

5. Degassing and refrigeration

   After the first rise, degas the dough by pressing lightly, reshape into a ball, cover with cling film and refrigerate 1 hour.

   Time: PT1H

   Temperature: 4°C

6. Dividing and resting the pieces

   Remove the dough from the fridge, degas again, weigh the dough (≈975 g) and divide into 12 pieces of about 80 g each. Form balls, cover with film or a towel and let rest 10 minutes.

   Time: PT10M

7. Shaping the stuffed breads

   On a lightly floured surface, roll each piece with a rolling pin into a 13 cm diameter disc. Place in the centre 2 tsp spreadable cheese, then 1 tbsp grated cheese. Salt, pepper and add the Tahiti spices. Close the disc by sealing the edges well, then roll lightly to obtain a bread of 13 cm diameter.

   Time: PT15M

8. Pan cooking

   Heat a large pan over medium heat, add a drizzle of olive oil. Place the breads, cook 3‑4 minutes until the bottom is golden, flip and cook 2‑3 minutes on the other side.

   Time: PT10M

   Temperature: Medium

9. Finishing and serving

   Remove the breads from the pan, place on a plate, drizzle with olive oil and sprinkle with fresh basil leaves. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Warm water: Warm milk (for richer flavor)
• Instead of Active dry yeast: Fresh yeast (20 g)
• Instead of Sugar: Honey (5 g)
• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Salt: Sea salt
• Instead of Herbes de Provence: Dried thyme, rosemary
• Instead of Olive oil: Sunflower oil
• Instead of Melted cooled butter: Vegetable margarine
• Instead of Spreadable cheese (type Saint‑Moret): Plain cream cheese
• Instead of Grated cheese (emmental or gruyère): Grated Comté
• Instead of Tahiti spice mix (David Vanille): Sweet paprika, cumin
• Instead of Ground black pepper: White pepper
• Instead of Fresh basil: Fresh oregano

Equipment Needed

• Stand mixer with dough hook
• Large stainless steel bowl
• Kitchen scale
• Measuring spoons (tsp, tbsp)
• Rolling pin
• Silicone spatula
• Heavy‑bottom pan (20 cm)
• Cling film
• Clean kitchen towel
• Chef's knife
• Tablespoon and teaspoon
• Cutting board

Critical Steps — Do Not Skip

• Correct yeast activation (water temperature and resting time).
• Kneading until a homogeneous and elastic dough is achieved.
• Properly sealing the bread edges to prevent cheese leakage.
• Cooking over medium heat to obtain a golden crust without burning.

Chef Tips from the Video

• Use butter that is slightly melted but not hot to avoid killing the yeast.
• Lightly sprinkle cornmeal on the pan for an even crispier crust.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Wrap individually and freeze up to 1 month; reheat in a pan.

Room temperature: Good for 4 hours at room temperature.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator.
• Shape the breads, freeze raw and bake directly from frozen.