Pull Apart Cheese & Chive Bread

METHOD

1. Tip the flour into a mixing bowl, then add the salt and yeast to opposite sides of the bowl.
2. Make a well in the centre of the flour and add the warm water (start with 300ml and add more if you need to), along with olive oil. Mix briefly in the bowl until the dough comes together. You can knead in a stand mixer with the dough hook for 5 minutes if you prefer.
3. Tip out on a lightly floured worksurface and knead for 10 minutes until smooth and elastic.
4. Transfer to a lightly oiled bowl, cover with a tea towel or shower cap and leave in a warm place for an hour until doubled in size. Cut the mozzarella into 16 x 1 cm cubes.
5. Once the dough has proved, knock back the dough in the bowl, transfer to a worktop, scatter over half the chopped chives, and knead briefly to incorporate the herbs into the dough. Divide into 16 balls (weighing them for accuracy if you like).
6. Flatten each ball slightly, then add a cube of cheese to the middle of each. Bring the sides around the cube and seal the dough firmly around the cheese to encase. Pinch well to seal and close.
7. Lightly oil a 23cm tin or baking dish with oil and add the dough balls, working from the outside making your way in. Leave a little gap in-between each to allow for them to expand.
8. Once all the dough balls are in the tin, cover again and leave for 30 minutes.
9. Heat the oven to 220C, 200C fan /gas 7.
10. Put the remaining chives, garlic, butter and parsley in a small pan and melt over a low heat. Once the butter has melted, season lightly and remove from the heat.
11. Once the dough balls have risen, uncover the tin and brush generously with half of the melted butter.
12. Bake for 30-35 minutes until the dough balls are crispy and golden topped. Leave to cool in the tin for 10 minutes.
13. Release the loaf from the tin, and transfer to a serving board or plate. Brush with the remaining garlic butter to serve.