Spinach Khachapuri - A Recipe from Bake from Scratch

      Ajaria, an autonomous region in Georgia, is famous for a unique type of boat, though it doesn’t navigate the Black Sea. This golden creation, known as a khachapuri, is made from soft bread dough and comes out of the oven filled with melted cheese. Our rendition combines sweet mozzarella, nutty fontina, and salty feta crumbles with our fresh sautéed spinach. To fully enjoy this culinary delight, you should use a piece of torn-off bread to mix the butter and egg yolk into the hot, gooey cheese.

      **Yields 6 khachapuris**

      - 4 to 4⅓ cups (508 to 550 grams) bread flour

      - 1 tablespoon (12 grams) granulated sugar

      - 2¼ teaspoons (7 grams) instant yeast

      - 2 teaspoons (6 grams) kosher salt

      - 1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)

      - ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)

      - 2 tablespoons (24 grams) olive oil

      - 1½ cups (170 grams) shredded whole-milk mozzarella cheese

      - 1½ cups (170 grams) shredded fontina cheese

      - 1½ cups (170 grams) crumbled feta cheese

      - Sautéed Spinach (recipe below)

      - 2 teaspoons (10 grams) fresh lemon juice

      - ¼ teaspoon kosher salt

      - ¼ teaspoon ground black pepper

      - 1 large egg (50 grams)

      - 1 teaspoon (5 grams) water

      - 6 large egg yolks (112 grams)

      - Garnish: unsalted butter, chopped fresh parsley

      In the bowl of a stand mixer, combine 4 cups (508 grams) of flour, sugar, yeast, and salt by hand. Add 1 cup (240 grams) of warm water, warm milk, and oil; then, using the paddle attachment, mix at low speed until a shaggy dough forms. Switch to the dough hook and knead at low speed until the dough is smooth, elastic, and slightly tacky, around 12 to 14 minutes. If the dough is too sticky, add up to the remaining ⅓ cup (42 grams) of flour, 1 tablespoon (8 grams) at a time. Lightly oil a large bowl, place the dough inside, and turn it to coat the top with oil. Cover and let it rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, about 45 minutes to 1 hour.

      In a separate medium bowl, mix the cheeses together. Add the sautéed spinach, lemon juice, salt, and pepper. Refrigerate until needed. Line two baking sheets with parchment paper. Punch down the dough and let it rest for 5 minutes. Transfer it to a lightly floured surface and divide it into 6 equal pieces (around 155 grams each). Shape one piece into an oval, pressing it flat. (Keep the remaining dough covered to avoid drying out.) Roll it into a 9x5-inch oval, flouring the surface as necessary. Place on the prepared pan, ensuring it stays 9x5 inches. Repeat with the rest of the dough, placing three ovals on each prepared pan. It’s fine if they are close together; they’ll have enough space when finally shaped. Cover and let them rest for 15 minutes.

      Spoon the cheese mixture onto the ovals (about 112 grams each), spreading it while leaving a 1-inch border around the edges. Twist and roll the dough from each side of the cheese mixture towards the center to create a crust, slightly overlapping the filling. Pinch the ends together, twist them, and tuck them slightly under to shape into a boat. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, approximately 20 minutes. Preheat your oven to 375°F (190°C).

      In a small bowl, whisk together the egg and 1 teaspoon (5 grams) of water. Using a pastry brush, apply the egg wash to the dough. Bake until the dough is golden, about 22 to 26 minutes. Using the back of a spoon, create an indentation in the cheese mixture and place one egg yolk in each. Bake until the yolk edges are just starting to set, an additional 2 to 4 minutes. Optionally, garnish with butter and parsley. Serve immediately.

      **Let us know how it turned out!**

      **Sautéed Spinach**

      - 3 tablespoons (42 grams) unsalted butter

      - 2 tablespoons (20 grams) minced garlic

      - 1 (10-ounce) container (284 grams) fresh baby spinach

      - 2 teaspoons (6 grams)