Cheese and onion jam bread stacks

Ingredients

• 200 ml warm water
• 1 dried yeast sachet (or 1 heaped tsp)
• 300 g bread flour or plain (all-purpose) flour
• 6 g salt (about 1 tsp)
• 2 tsp dried Italian herbs
• 1 tsp onion powder
• 1 tsp fennel seeds
• 4 tbsp onion jam
• 1 packet plant-based mozzarella

Rising time: 45-60 minutes in total.

Instructions

1. Add yeast to warm water in a bowl and allow to sit briefly until bubbles begin to form, then mix in the flour until combined. Add herbs, onion powder and fennel seeds along with a generous pinch of salt and knead until the dough is smooth and elastic, approximately 7 to 10 minutes.
2. Form dough into a round and place in a lightly greased bowl. Rest for 30 minutes in summer or 45 minutes in the winter, or until it has doubled in size.
3. Preheat the oven to 180°C. Grease a deep muffin tray (or large cupcake moulds).
4. Remove dough from bowl and roll to a square about 6-10 mm thick on a floured surface. With a knife, cut into small squares. At the same time, cut the cheese into similar sizes (alternatively grate the cheese).
5. Starting and finishing with dough pieces, layer dough, cheese and onion jam in the muffin tray and repeat until ¾ the way up the muffin cups. Cover with a damp towel and let rise again for a further 15 minutes.
6. Place in the oven and cook for about 30 min or until golden on top.