Ingredients:

For the dough:

2 2/3 cups (400g) Sequoia flour

1 1/3 cup (200g) Trailblazer flour

1 teaspoon (6g) instant dry yeast

2 cups (400g) warm water, divided

1 teaspoon (5g) sugar 

1 teaspoon (5g) sea salt 

1 tablespoon (20g) light vegetable oil

For the filling:

 4 cups (600g) feta cheese, preferably sheep's milk, mashed or coarsely grated

3 cups (400g) fresh mozzarella cheese, preferably buffalo, coarsely grated

½ cup of water or more, at room temperature

 Instructions:

To make the dough:

1. Start mixing the dough 3-4 hours before you're ready to bake* (see Baker's Notes). In a small cup, activate the yeast: mix together 100g warm water, sugar and yeast. Let sit for 10-15 minutes until the mixture is foamy.
2. In a bowl of an electric stand mixer, combine the remaining 300g water, sea salt, vegetable oil, yeast mixture and the two flours. Mix with a paddle attachment on medium speed for about 5 minutes. Let sit for 5 minutes to absorb water.
3. Switch to the dough hook attachment and knead on medium speed for about 5 minutes, until the dough has come together into a ball and is soft and supple.
4. Lightly spray the dough ball with vegetable oil, cover with plastic wrap or a tea towel and let rise until doubled in size, about 2-3 hours. If your dough is rising too fast, punch it down and let it rise again.

To make the filling:

1. Combine the two cheeses in a bowl and mix well. Start adding water a little bit at a time, mixing well between additions. You want to be able to shape the filling into a cohesive ball, so keep adding water until the cheese mixture holds together.
2. Shape into two equal-size large balls.
3. Cover, set aside, and begin shaping the bread.

To shape:

1. On a lightly floured work surface, divide the dough into two equal portions of about 515 grams. While working with one flatbread, keep the other portion of the dough covered with plastic wrap or a tea towel.
2. Flatten a portion of the dough into a disk that is about 2" wider than the diameter of your cheese ball.
3. Set the cheese ball in the middle of the dough disk and carefully bring up the edges of the dough to completely cover the top of the cheese. Stretch it gently if the edges don't quite reach over the top of the cheese.
4. Pinch the edges of the dough together to completely seal your "package." Try to keep air out as much as possible.
5. Turn your new ball over, seam side down, and gently flatten it into a disk with your hands.
6. Using the rolling pin and working in light, quick movements, start rolling out the disk until it is about 1" thick. Make sure not to tear the dough. If there's a little bubble of trapped air, work around it** (see Baker's Notes).
7. With your fingers, tear a little vent hole in the center of the top crust. Transfer onto a parchment-lined baking sheet and cover with a tea towel
8. Repeat steps 2-7 with the other dough portion.
9.  Cover with a tea towel and let proof while the oven is heating, about 30 minutes.

To bake:

1. Preheat the oven to 400°F. Position the rack in the middle of the oven.
2. When the oven is hot, uncover the baking pan and slide it onto the oven.
3. After 15 minutes of baking, rotate the baking sheet 180°. Bake for another 15 minutes or until the breads and golden (the cheese may start bubbling through the vent at this point).
4. Take out of the oven, slather the tops of the bread with unsalted butter (this step is optional) and serve piping hot*** (see Baker's Notes).