Start with the dough. Put the tepid water into a large bowl or into the bowl of a stand mixer
Whisk in the yeast and sugar, cover with a t-towel and leave for around 15 minutes until the surface is frothy
Tip in the flour, salt and olive oil and mix either by hand, with a rubber spatula or the dough hook of your machine, to a smooth soft dough. Because we're using plain flour for a light, chewy dough you don't need to knead the heck out of it! Just mix until it forms a dough
At this point you can transfer to a lightly oiled bowl and store, covered (with a t-towel or cling film), in the fridge for a couple of days. Otherwise cover the bowl with the t-towel again and leave to prove for 45 minutes
Preheat oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large baking tray with parchment or a silicon mat
Tip the the dough onto a floured work surface and evenly divide into 12 pieces
Using a floured rolling pin or floured hands roll or shape the dough into flatish discs
Place a teaspoon of cheese into the centre of each disc then bring the dough up around the cheese, completely enveloping it
Place each dough ball onto your tray seam side down spacing them evenly apart as they do grow during cooking!
Once they're all shaped, stir together all the topping ingredients then spoon or gently brush over the top of each dough ball
Bake for 15-20 minutes until puffed and golden
The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold! If anything, err on the side of cold - too hot and you run the risk of killing the yeast.
Recipe by The Cook & Him at https://thecookandhim.com/recipes/garlic-and-herbes-de-provence-cheese-bombs/