Khachapuri with Asparagus {Georgian Cheese Bread}
Recipe type: Appetizer/Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
For the dough:
  • ½ cup whole milk
  • 3 tablespoons warm water
  • 2 cups + 2 tablespoons bread flour
  • 1½ teaspoons instant dry yeast
  • 1 tablespoon granulated sugar
  • ½ teaspoon Kosher salt
  • 5 tablespoons unsalted butter, room temperature, cut into cubes
For the filling:
  • 6 ounces goat cheese
  • 6 ounces asparagus, woody ends trimmer and chopped into ¼ inch rounds
  • 6 ounces fresh mozzarella
  • 1 small egg, whisked
Instructions
  1. In a small saucepan, heat milk and water over low heat to about 100F. Turn heat off and cover.
  2. In a stand mixer, combine flour, yeast, sugar, and salt. Using the dough hook attachment, stir to combine. Turn speed to low and add butter, a few cubes at a time, until mixture is crumbly, about 1 minute.
  3. Pour in warmed milk and water and continue to mix dough on low speed for about 4 minutes, scraping down the sides as you go to make sure all flour is incorporated. Turn speed up to medium and mix until dough is smooth, about 2-3 minutes.
  4. Transfer dough to a well oiled bowl and cover with plastic wrap. Let dough rise for about 1½ to 2 hours. The dough will not double in size, but it should puff up nicely.
  5. Divide dough into two even pieces. Shape each piece of dough into an oval shape with your hands, then roll out on a lightly floured surface, maintaining the oval shape, until dough is about ¼ inch thick. Transfer dough to a parchment paper lined baking sheet.
  6. To fill the dough, start by crumbling goat cheese evenly between the two pieces of dough, staying about 1 inch away from all edges. Next, sprinkle asparagus on top of goat cheese, leaving a small handful for the top, and follow it up with the mozzarella.
  7. Gently pinch together dough on one end of the oval and work your way around the dough, folding the excess dough over the top and gently pressing it into the filling. Finish by pinching the other end. Sprinkle remaining asparagus on top, tucking it into the mozzarella if needed, for that extra pop of green on top. Cover bread with plastic wrap and let rise once again for 30-60 minutes.
  8. Preheat oven to 375F.
  9. Right before baking, brush dough with egg wash. Bake for 30-35 minutes, until the crust is golden brown and the cheese is melty. Let cook for 5-10 minutes before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2017/05/30/khachapuri-asparagus-georgian-cheese-bread/