Ingredients
Original recipe: 2 cheese boats; half a boat per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 320 gAll-purpose flour, including dusting flour
- 5 gInstant yeast
- 1 tspSugar
- ½ tspFine salt
- 180 mlLukewarm water
- 1 tbspOlive oil
- 220 gVegetarian-rennet mozzarella, grated
- 100 gVegetarian-rennet feta, crumbled
- 3 eachLarge eggs, divided
- 20 gUnsalted butter
Make it
- Mix 300 g flour with the yeast, sugar and salt. Add the lukewarm water and oil and knead for 8 minutes until smooth. Cover and leave for about 60 minutes, until nearly doubled.
- Heat the oven to 230°C/450°F with a tray inside. Mix the mozzarella and feta with one beaten egg. Dust the worktop with the remaining flour and divide the dough in two.
- Roll each piece into a 25-by-18-cm oval. Roll the long edges inward and pinch the ends firmly to form two boats. Place on parchment and divide the cheese filling between the open centers.
- Slide onto the hot tray and bake for 12–15 minutes until the bread is golden and the filling bubbles. Make a small hollow in each center and add one egg to each boat.
- Return to the oven for 7–10 minutes, until the egg whites and yolks are fully set and the center reaches 71°C/160°F. Add 10 g butter to each hot boat, then cut each into two generous servings.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.