directions

1. Tomato Sauce: Put all ingredients in a saucepan and bring to the boil. Turn down to a simmer and cook uncovered for 10 to 15 minutes until reduced to a thick dippable sauce. Adjust seasoning with salt and pepper. Keep aside until ready to serve.

1. Dough Wreath: Put the flour into a large bowl. Add the yeast and sugar to one side of the bowl and the salt to the other side of the bowl. Mix all together. Add the melted garlic butter and about 275ml warm water. Mix to form a dough. Knead for 10 minutes by hand or 5 to 10 minutes in a mixer with a dough hook. The dough should feel soft, not sticky but stretchy. Pout dough into an oil greased bowl and cover with Clingfilm. Keep in a warm place until doubled in size. Line a large round baking tray with greaseproof paper and dust with extra flour or polenta. Dust work surface with some polenta or flour and tip dough onto it. Knock back the air and divide dough into 23 balls (try get them the same size). Shape each piece of dough into balls, make an indentation and push a mozzarella square into the middle. Roll until smooth and place on the baking sheet. Do the same with the rest and shape into a Christmas wreath, putting a heatproof bowl in the middle to form a gap. Cover the tray and prove for another 30 minutes.
2. Preheat the oven to 200’c.  Bake the balls for 20 – 25 minutes until golden brown. When the bread comes out the oven, brush it with the extra melted garlic butter and sprinkle with parsley. Serve warm with spicy tomato sauce in the middle and any extra melted garlic butter.

Cooks Tip! You can omit the chili and hot sauce in the dipping sauce and add more tomatoes and herbs for non-spicy.