Goat’s Cheese & Pesto Dough Balls


  • 10g Fresh yeast
  • 180ml Lukewarm water
  • 300g Strong plain flour
  • 1/2 tsp Salt
  • 2 tsp Sacla’ Sun-Dried Tomato Pesto
  • 1 tsp Olive oil
  • 1 packet Goats' cheese, cut into small squares
  • 75g Butter, softened
  • Parsley and chives to serve


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Line a baking sheet with baking paper
  3. Place the yeast in a bowl and pour over 90ml lukewarm water
  4. Sift the flower and salt into a separate bowl and make a well in the middle
  5. Pour the yeast mixture into the well, followed by another 90ml lukewarm water
  6. Add the Sacla’ Pesto and the oil
  7. Mix with a knife, then use hands to bring the mixture together into a dough
  8. Place dough on a board and knead well - don't add anymore flour as it should be soft and sticky
  9. Leave for 30 minutes to rise
  10. Divide dough into quarters, then divide each quarter into four or five
  11. Roll into small balls, placing a small square of goat's cheese in the centre
  12. Place on prepared baking sheet
  13. Bake for 10-12 minutes, until pale golden
  14. The doughballs are ready if they sound hollow when tapped on the base
  15. Beat the butter and herbs together, then season and serve with the doughballs
Serves: 4Cooking time: Share recipeReview this recipe


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