Cheesy Miso Garlic Bread

Combine the water, yeast and honey in a bowl. Set aside for 5 minutes or until you can see bubbles forming on the surface of the water.

In a separate large bowl, mix the flour and salt. Make a well in the centre and pour in the yeast mixture. Mix with a fork until a wet, sticky 'dough' forms. Scrape up the dough and generously flour the bowl and the dough itself. The extra flour will help to keep the dough loose and not sticking to the bottom of the bowl.

Cover and rest in a warm place for 90 minutes or until the dough has doubled in size.

Generously flour your benchtop. Scrape the dough out onto the flour. Working clockwise, fold the edges of the dough over into the middle. Keep working around the edges of the dough until a 'tighter' dough ball forms.

Sprinkle more flour in the bowl. Then transfer the dough (fold side down) into the bowl. Sprinkle with a little more flour.

Cover and rest for another 45 minutes or until the dough doubles in size again.

Preheat the oven to 240 °C/460 °F.

Place a cast iron pot into the oven to heat up for at least 30 minutes.

Take the pot out of the oven and remove the lid. Carefully transfer the dough into the hot pot with the fold side facing up. Replace the lid and bake for 30 minutes.

Remove the lid and bake for another 15 minutes or until the bread is has a deeply golden, crispy crust. Transfer the bread to a wire rack to cool.

Preheat the oven to 180 °C/360 °F.

Combine the ingredients for the spicy garlic butter.

Use a serrated knife to slice into the bread in a square pattern (without slicing all the way through). Spread the butter into all the slices. Stuff with the mozzarella and bake for 15 minutes or until the cheese is melted and golden. Serve warm.