Cheese stuffed star bread

Put the water and instant yeast in the mixer bowl with the flour, salt, olive oil and sugar.

Knead with the dough hook about 12 minutes, up to 15; by hand, 15 to 20 minutes at least.

Oil a bowl, turn the dough in it, cover with plastic and rise until doubled, one and a half to two hours. Hers took about an hour and a half.

For the filling, mix the room temperature cream cheese with the shredded Parmesan, cracked black pepper and dried thyme.

Thin it with two to three tablespoons of olive oil until smooth, then crumble in the feta.

Cut the risen dough into four equal pieces and roll each into a ball.

Roll each ball out to about a 10 inch round, reshaping with the fingers as needed; no extra flour is required.

Put the first round on a parchment lined baking tray.

Spread the cheese filling over the first three rounds and scatter shredded mozzarella over each, stacking them; the top round gets nothing.

Press something three inches round into the centre to mark a circle without cutting through.

Cut four slits from the circle to the edge, then cut each quarter into four, to give 16 strips.

Mix the melted butter with the egg yolk and brush it over the top for a golden colour.

Take two neighbouring strips, twist each twice in opposite directions, then press and join their ends into a point. Go all the way around, and again to secure the edges.

Cover loosely with plastic wrap and rise about 20 minutes, no longer or it loses its shape.

Bake at 400F for 20 minutes, then raise to 450F for another 10 to 15 minutes until golden all around.

Rest 20 to 30 minutes for the steam to settle before serving.

For the dipping sauce, warm the pasta sauce through with the harissa and thyme, taste for seasoning and serve alongside in a serving dish.