Weigh your ingredients
I have mentioned many times how important it is to be accurate when baking. Please use a scale to weigh your ingredients.
- baking powder 23 grams
- oregano 3 grams
- sugar 15 grams
- Salt 13 grams
- NOTE- I reduced water to 1 cup and added 1/4 cup olive oil
- olive oil 53 grams
Please check out past blogs ( Chelsea Buns or Onion Pretzels) for tips on yeast dough. Using Kitchen-Aid I mixed with dough hook on low for 4 min and then high for 6-10 min. Mixer tends to move a lot on high, so keep an eye ( you don’t want it to fall off counter) Use window pane test to make sure dough has been kneaded enough.
- Olive oil - 39 grams
- I replaced sriracha with pesto sauce
- I used grated mozzarella
Don’t worry if all your squares/ books are not the same size, they will bake up beautifully.
My rating of this recipe is 4 out of 5. I would definitely make again but I would reduce the 60ml sauce for filling. My pull-apart was a little soggy in the middle. I would also change baking time to 30min, but every oven is different.
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