To make the dough, mix the flours and salt together in a large bowl.
In a separate bowl, mix the yeast with 325ml hand hot water and leave in a warm place for 10 mins, until foamy.
Add the yeast mixture to the bowl with the flours and mix with your hands until the dough begins to come together to form a ball.
Turn the dough out onto a floured surface and knead vigorously for 10 mins, until you have a smooth, elastic dough. The dough will seem sticky and difficult to manage at first, but don’t be tempted to add too much flour as the dough will become less sticky as you knead.
Once you have a smooth ball of dough, lightly coat it with oil, and transfer to an oiled bowl. Cover loosely with oiled clingfilm and leave to rise in a warm place for 90 minutes, or until doubled in size.
While the dough is rising, heat 2 tbs olive oil in a medium pan. Add the garlic and fry for a minute or so until fragrant.
Add the passata to the pan along with all the rest of the sauce ingredients and leave to simmer gently for 20 minutes. When sauce has finished cooking, turn off the heat, remove the bay leaf and check the seasoning.
When the dough has risen, remove from the bowl, transfer to a floured surface, and knead for a couple of minutes more to remove the air.
Divide the dough into 10-12 balls and shape into sausages with your hands.
Lay a slice of cheese on top of each, push down into the dough and bring the sides of the dough up around the cheese so that it’s encased.
Pull and stretch the dough sticks into rough ‘bone’ shapes, and lay on a baking tray generously coated with a layer of semolina.
Transfer to the preheated oven and bake for 10-15 minutes, keeping a close eye on them in case they start to burn.
Serve warm, with the sauce to dip.
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