For the Dough
- 1 ¾ cups bread flour
- 1 tsp active dry yeast
- ½ tsp salt
- ½ tsp sugar
- ½ cup room temperature water
- ¼ cup milk, slightly warmed
- 1 ½ tsp olive oil
- 1 egg for egg wash
Filling and Assembly
- 2 cups grated mozzarella
- 8oz feta, plus a splash of brine
- 1 whole egg,
- 2 egg yolks, plus a bit of the whites
- 2 Tablespoons butter
- Red pepper flakes
- Preheat the oven to 500°F with a pizza stone or baking sheet. Heat for at least 1 hour.
- Combine the flour, yeast, salt, and sugar in a bowl. Make a well in the middle. Add the water, milk, and olive oil. Use a spatula or spoon to work the flour into the liquid. Continue until it forms a shaggy ball.
- Lightly flour your work surface. Knead the dough until smooth, about 5 minutes. In a lightly oiled bowl, transfer the dough and let rise in a warm place covered in plastic wrap until doubled in size, about 1 to 1½ hours.
- Punch down and divide the dough in half. Form into rounds. Keep covered and let rest for 20 minutes while you prepare the filling.
- Combine the cheeses and whole egg. Add a splash of feta brine or milk so that the cheese just forms a paste.
- On a piece of lightly floured parchment paper, roll one piece of dough into a 10″ to 12″ oval roughly 1⁄8″ thick. Spread half of the cheese mixture over the dough, leaving a 1⁄2″ border around the perimeter. Roll one of the long sides of the dough toward the center so it overlaps with the cheese a bit. Repeat on the opposite side. Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape. Top with a generous handful of grated mozzarella and red pepper flakes. Brush the dough with egg wash.
- Transfer the bread to the hot stone. Cook until the cheese mixture is hot and bubbly and the dough golden brown, about 9 to 10 minutes. Remove from the oven. Using a fork, make a small well for the egg yolk. Pour the egg yolk with a little bit of the egg white into the well. Place back into the oven and cook another 2 to 3 minutes, until the cheese is bubbly.
- Remove from the oven and add a tablespoon of butter. While still hot, take a fork and swirl the cheese, yolk and butter together. Tear off a piece of bread and scoop up some of the molten cheese. Repeat with the other half of dough.