Method

Roosterkoek Dough

In a large mixing bowl, combine the grated mozzarella, flour, salt, sugar and yeast, and mix well. Create a well in the middle and add the oil, then gradually pour in lukewarm water, while mixing, to form a soft dough. Add more water as needed. Turn the dough onto a floured surface and knead for 10-15 minutes until smooth and elastic.

Place the dough in an oiled bowl, cover with cling wrap or a kitchen towel, and let it rise in a warm place for about 30 minutes or until doubled in size.

Balsamic Tomatoes

Preheat the oven to 200 ºC.

In a mixing bowl, combine the cherry tomatoes, olive oil, balsamic vinegar, salt, pepper, and grated garlic. Spread out on an oven tray and roast in the oven for 10-15 minutes until charred and soft.

Roosterkoek Cont. 

Grease/flour a baking tray.

After the first rise, knock the dough down and knead again until smooth. Divide the dough into 12 equal pieces and shape into rectangles or circles. Place the shaped dough pieces on the prepared baking tray and let them rise for an additional 15 minutes.

Prepare a braai with moderate heat coals. Place the roosterkoek on a clean grid over the coals and cook until browned on one side, then turn over and repeat on the other side.

Tap the bread; it should sound hollow when it’s cooked inside. Remove from the braai and set aside until ready to assemble.

Fried Basil (optional)

Heat oil in a small saucepan to 150º C. Ensure the herbs are dry, then carefully place into the oil using a slotted spoon (note: the moisture in the leaves can cause them to spatter). Flash fry for 5 to 10 seconds, then remove and drain on paper towel.

To Serve 

Slice the roosterkoek open and spread Spreado on both sides. Add slices of mozzarella to the base, followed by balsamic-roasted tomatoes. Garnish with a drizzle of basil pesto, fried basil leaves and a crack of salt and black pepper. Serve immediately.