Method
Mix and knead the dough
Warm 240 ml of whole milk to about 38°C (100°F); it should feel warm, not hot. Pour it into a large bowl, then stir in 7 g of instant yeast and 10 g of granulated sugar. Add 420 g of all-purpose flour, 7 g of fine sea salt, and 15 ml of olive oil. Mix until no dry flour remains, then knead on a clean work surface for 8 to 10 minutes, until the dough is smooth, elastic, and only slightly tacky. Check the texture after 8 minutes rather than adding extra flour too early.
08:00Let the dough rise
Shape the dough into a ball and return it to the bowl. Cover the bowl and leave it in a warm, draft-free place for 60 to 75 minutes, until visibly puffy and close to doubled in volume. Begin checking at 60 minutes; a fingertip pressed gently into the surface should leave an indentation that fills back slowly.
60:00Heat the oven and prepare the cheese
Set one or more heavy baking sheets upside down on the center oven rack, using enough surface area for the number of boats being baked. Confirm that the baking parchment used later is manufacturer-rated to at least 245°C (475°F). Heat the oven to 245°C (475°F) for at least 30 minutes so the metal is thoroughly hot. Shred 340 g of whole-milk mozzarella into a bowl. Crumble 140 g of feta cheese over it and toss until the cheeses are evenly distributed.
30:00Shape the bread boats
Press the risen dough gently to release large air pockets, then divide it into one equal portion per serving. Shape each piece into a ball and let it relax for 5 minutes. On separate sheets of baking parchment rated to at least 245°C (475°F), stretch each ball into an oval about 5 mm (3/16 in) thick. Roll each long edge inward twice to make a raised rim, then pinch and twist the two ends firmly into points. Open the center so every boat has a broad, shallow well and sturdy sides.
05:00Fill and bake the boats
Divide the cheese filling evenly among the shaped boats, keeping it inside the raised rims and leaving a small bare patch in the center of each for an egg. Slide the parchment, confirmed by its manufacturer as rated to at least 245°C (475°F), and the boats onto the thoroughly heated baking sheets. Bake for 12 to 14 minutes, rotating the sheets if the oven browns unevenly, until the rims are deeply golden, the bases are set, and the cheese is bubbling. Begin checking at 12 minutes.
12:00Add the eggs and finish baking
Crack 4 large eggs individually into small bowls. Pull the oven rack out just far enough to work safely, make a shallow well in the hot cheese of each boat, and slide one egg into each well. Return the boats to the oven for 6 to 8 minutes. Begin checking at 6 minutes and continue baking until every white and yolk is firm and the center of each egg reaches 71°C/160°F on a food thermometer. After handling the raw eggs, wash your hands with soap and warm running water for at least 20 seconds, and wash the bowls, utensils, and work surface with hot, soapy water.
06:00Finish with butter and serve
Transfer the hot boats to plates. Cut 20 g of unsalted butter into small pieces and scatter them over the cheese so they soften and gloss the filling. Serve immediately, tearing pieces from the sturdy rims and folding the cheese, firm egg, and butter together in the center as you eat.
Smart Substitutions
- Have Sulguni? Replace some or all of the mozzarella with Georgian Sulguni for a closer regional cheese profile; keep enough feta to maintain a bright, salty edge.
- No whole milk? Use the same volume of 2% milk or plain water. Water makes a slightly crisper, less tender crust.
- Only active dry yeast? Use the same amount and let it stand in the warm milk with the sugar for 5 minutes before adding the remaining dough ingredients.
- Prefer no egg topping? Omit the eggs and bake the cheese-filled boats until the rims are deeply golden and the cheese is bubbling across the center.
Tips and Variations
- Shape each boat on its own piece of parchment so it can be moved without stretching the pointed ends.
- Pinch the end seams more firmly than seems necessary; the dough relaxes as it bakes.
- Leave a shallow gap in the cheese before the first bake so the egg stays centered instead of running toward the rim.
What Went Wrong?
- Dough keeps springing back Let the divided portions relax for another 5 to 10 minutes, then stretch them gently without forcing the edges.
- Boat sides unfold Roll each long edge inward twice and pinch the pointed ends until the seams hold before adding the filling.
- Cheese spills over Widen the center instead of flattening the rims, and keep the filling below the top edge of the dough.
- Bottom stays pale Give the inverted baking sheets the full 30-minute preheat and slide the boats onto the hot metal without adding a second cold tray underneath.
Nutrition Estimate
- Fiber: 3 g per serving
- Sodium: 1710 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
