Bakehouse · Georgian
Cheese Boat Bread with Soft Egg and Pine Nuts
Inspired by Adjarian khachapuri, this canoe of yeasted dough cradles a pool of bubbling melted cheese and a barely set egg. A scattering of toasted pine nuts adds crunch; swirl everything together at the table and tear off the crusty rim to dip.
Test kitchen note: Crack the egg into a small cup first and add it for only the last 3 to 4 minutes so the white just sets while the yolk stays runny.
Method 6 steps
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Mix the flour, yeast, sugar, salt, warm milk and olive oil into a soft dough. Knead 5 minutes, cover and let rise 45 minutes.
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Heat the oven to 450F. Toss the mozzarella and feta together in a bowl.
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Roll the dough into a 12 by 8 inch oval on parchment. Roll the long edges inward toward the center, then pinch and twist the ends to form a boat shape with a wide open middle.
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Brush the rim with beaten egg and fill the center with the cheese mixture, mounding it slightly.
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Bake for 12 to 14 minutes, until the crust is golden and the cheese is bubbling. Make a well in the cheese, slip in the whole egg and bake 3 to 4 minutes more.
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Dot with butter, scatter the pine nuts over the top and serve at once while the cheese is molten.
That is the whole pie. Enjoy every slice.
Pairs well with
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