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Piles of melty vegan cheese and onion jam, squished between layers of freshly baked bread squares … what’s not to love? These are an excellent pre-dinner snack or party treat that will undoubtedly delight anyone!

You will need

Serves 8

  • 200 ml warm water
  • 1 dried yeast sachet (or 1 heaped teaspoon)
  • 300 grams bread flour or all-purpose flour
  • 6 grams salt
  • 1 teaspoon onion powder
  • 1 teaspoon fennel seeds
  • 2 teaspoons dried Italian herbs
  • 4 tablespoons onion jam
  • 1 packet plant-based mozzarella

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15 mins to prep

1 hour to set

30 mins to bake

  1. Step 1

    Combine the warm water and yeast into a bowl until the yeast becomes active — it’s active when you start seeing bubbles form on top of the liquid.

  2. Step 2

    Add the liquid into a bowl with the dry flour and mix until combined.

  3. Step 3

    Follow with the salt, herbs and spices and knead until the dough is smooth and elastic. This should take around 7–10 minutes.

  4. Step 4

    Place the dough in a covered bowl with a little oil at the bottom and let prove for around 1 hour or until it has doubled in size.

  5. Step 5

    Preheat the oven to 180°C.

  6. Step 6

    Roll out the dough on a floured chopping board until about 1 cm thick and cut into small squares.

  7. Step 7

    Using a greased muffin tray or large cupcake moulds, layer ‘slices’ of the dough with cheese and onion jam, in any order you like, repeating until the final dough layer is around 3/4 from the top of the tray or moulds.

  8. Step 8

    Bake in the oven for approximately 30 min or until golden on top.

Recipe: Simon Toohey

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