2 teaspoons dried oregano (or other favorite herbs) + 1 teaspoon for the top
7 grams instant dry yeast
3 tablespoons olive oil + 1 tablespoon for brushing
350 ml warm (not hot) water
50 goat or sheep cheese (or other favorite, e.g. grated cheddar)
Preparation
Sift flour into the mixer bowl, add salt, sugar, oregano, yeast, olive oil and warm water. Mix, combining the ingredients. Knead (by hand or with a mixer paddle) for about 10 minutes, until the dough is smooth, elastic and pulls away from the hand. At the end, add crumbled cheese and knead it thoroughly into the dough.
Place the dough in a bowl, cover with plastic wrap and set aside in a warm place to rise for about 1 hour, until doubled in volume. Knead the risen dough, divide into 30 parts, shape each into a small ball.
Grease a removable 22 cm diameter springform pan with oil and sprinkle with flour or breadcrumbs. Line the bottom with 14 dough balls. Once they grow, after about 10-15 minutes, arrange the rest of the balls, placing them on the joints between the previous balls. Brush everything with 1 tablespoon of olive oil mixed with 1 teaspoon of oregano. Set aside in a warm place to rise for about 1 hour.
Preheat oven to 220 degrees, then reduce temperature to 200 degrees. Place the risen dough in the oven. Bake for 40 minutes. After 15-20 minutes of baking, place a piece of aluminum foil on top of the dough so it doesn't brown too much. Cool, break off pieces of dough and dip in aromatic olive oil. You can toast in the toaster.
