Bake

Crispy Prosciutto-Rosemary Khachapuri (Georgian Cheese Bread)

February 25, 2017
3 Ratings
Photo by James Ransom
Author Notes

A not-at-all classic version of khachapuri, the cheese-filled bread. Just before baking, I pile on pieces of prosciutto (which crisps up during baking) and rosemary (which perfumes the whole thing). —Erin Jeanne McDowell

  • Makes 2 large or 4 small breads
Ingredients
  • For the dough
  • 4 1/3 cups (522 g) bread flour
  • 1 tablespoon (9 g) instant active dry yeast
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (4 g) fine sea salt
  • 10 tablespoons (142 g) unsalted butter, at room temperature
  • 1 cup (242 g) whole milk, warmed to about 100°F
  • 1/3 cup (81 g) warm water
  • For the filling and finishing
  • 1 1/2 cups goat cheese
  • 2 1/1 cups diced fresh mozzarella cheese
  • Egg wash, as needed for finishing
  • 8 slices prosciutto
  • 1 tablespoon roughly chopped rosemary
In This Recipe
Directions
  1. Make the dough: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, sugar, and salt to combine. Add the butter and mix on low speed until the mixture looks crumbly, about 1 minute.
  2. Add the milk and water and mix the dough on low speed for 4 minutes. Raise the speed to medium and mix until the dough is very smooth, 2-3 minutes more.
  3. Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let the dough rise for 1 1/2 to 2 hours, until the dough is puffed (it may not fully double in size).
  4. Divide the dough as desired: Cut into two even pieces for larger, more shareable khachapuri, or into four even pieces for smaller, individual khachapuri.
  5. Pat the dough into an oval shape with your hands. On a lightly floured surface, roll out the dough, maintaining the oval shape, into an oblong oval about 1/3-inch thick.
  6. Pick the dough up from the ends and transfer it to a parchment lined baking sheet. Gently stretch the dough when you transfer it to help elongate the oval a bit.
  7. Crumble the goat cheese evenly over the dough, leaving about 1-inch around the edge on all sides. Sprinkle the mozzarella evenly over the goat cheese.
  8. Working your way around the bread, fold the excess dough up and over the filling to create a little wall and encase it. Gently pinch the ends of the oval to help seal. Cover the breads with a piece of plastic wrap sprayed with nonstick spray, and let the bread rise for 30 minutes – 1 hour.
  9. Preheat the oven to 375ºF. Brush the edges of the dough with egg wash.
  10. Arrange the prosciutto over the surface of the cheese—4 slices each for large kachapuri, 2 each for small. Sprinkle a bit of rosemary over each bread.
  11. Transfer to the oven and bake until the crust is golden brown, the cheese is melted and lightly golden, and the prosciutto is crisp, 30-35 minutes for small, 45-50 minutes for large.
  12. Let the khachapuri cool for 5-10 minutes before serving warm.

See what other Food52ers are saying.

  • Marale Garabetian
    Marale Garabetian
  • BearElena
    BearElena
  • Darian
    Darian
  • Gina Meli
    Gina Meli
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

5 Reviews

BearElena May 3, 2020
Y'all. This is incredible. The crust, yes, the crust, which normally is the thing I throw away is fantastic. Then you get to the cheese and then the prosciutto. WHOA! Mind blown. We served ours with the tiniest bit of homemade marinara. This recipe makes four of what I could call LARGE Khachapuri. Now, I'm not a Khachapuri expert; I'm simply saying, these things are pretty big for one person. But, on the other hand, you really want to have FOUR of these suckers on standby. I will be having Khachapuri for dinner, breakfast, and lunch. DELICIOUS!!
 
Darian April 16, 2018
Wow! Made this for dinner yesterday and it was a huge hit! The dough is a dreamy meet-up of pizza dough and pie crust. The cheeses blended beautifully and the crisped prosciutto and rosemary were delicious. Definitely adding to our favorites list, and looking forward to trying other variations!
 
Gina M. October 11, 2017
How could you prepare in advance to serve for brunch the next day?
 
Lisa June 5, 2017
Try feta. Cream cheese would be too bland.
 
Marale G. February 27, 2017
Hi--this looks amazing! What can I substitute the goat cheese with? Can I replace it with cream cheese?