Serves 12
Directions
- 1Whisk milk, water, sugar, and yeast together in a bowl.
- 2Add flour and salt and mix until combined.
- 3Use a spatula to fold the dough over itself 10-20 times until it comes together and looks softer.
- 4Cover and rest for 1 hour.
- 5Mix passata, tomato paste, garlic, salt, and pepper to create the filling.
- 6With a floured hand, pull away the edges of the dough and place on a well-floured surface.
- 7Cut the dough into 12 pieces.
- 8Flip a piece over, add pizza sauce and cheese only to the middle, then pinch and squeeze to seal shut.
- 9Flip seam side down and gently roll into a baguette shape.
- 10Place on a parchment-lined dish, press down slightly, and cover for 20 minutes.
- 11Preheat oven to 220C. Sprinkle flour on the baguettes and score diagonally.
- 12If freezing, bake for 3-4 minutes until just before golden, cool, and freeze. Bake from frozen at 210C for 6-9 minutes.
- 13If eating immediately, bake for 10-13 minutes.
- 14Brush with garlic oil as soon as they come out of the oven.
Ingredients
- 130 ml lukewarm milk
- 230 ml lukewarm water
- 20 g sugar
- 7 g instant yeast
- 500 g bread or ap flour
- 8 g salt
- 1 serving passata
- 1 tbsp tomato paste
- 1 whole garlic clove
- salt (optional)
- pepper (optional)
- 300 g mozzarella, grated
- garlic parsley oil (optional)
Equipment
bowlspatuladishparchment paperovenrack
Tips
- If you have a mixer, you can use it for the dough instead of folding by hand.
- Add sauce and cheese only to the middle of the dough pieces so the edges can stick together properly when sealing.
- I like to spread a bit of oil on the parchment paper.
- If freezing, once cooled on a rack, place the rack in the freezer for 1-2 hours until they are hard before wrapping.
- Keep an eye on them while baking from frozen.
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