In case the Gourmet magazine website goes when the magazine closes, I thought I'd copy this here:
Georgian Cheese Bread
Makes1 (11-inch) pie; serves 8
* Active time:30 min
* Start to finish:4 hr
ADAPTED FROM NATIA GIGANI, CAUCASUS TRAVEL LTD., REPUBLIC OF GEORGIA
In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow’s-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture. View more of our favorite recipes from this issue, and learn the story behind this dish in our column, The Recipe.
* 2 1/4 teaspoons active dry yeast (a 1/4-oz package)
* 7 tablespoons warm water (105–115°F)
* 1 2/3 cups unbleached all-purpose flour, divided
* 3/4 teaspoon salt
* 1 large egg, lightly beaten
* 1/4 lb Havarti cheese, coarsely grated
* 1/4 lb salted mozzarella, coarsely grated
* 1 teaspoon unsalted butter, melted
a floured pizza pan (at least 12 inches) or a floured large baking sheet
Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
Preheat oven to 500°F with rack in middle.
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
Serve cut into wedges.
Cooks’ note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
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