Directions

1. To prepare the dough add warm water, yeast and sugar to the bowl of a stand mixer. Leave to stand for five minutes.

2. Next add the Gateway Salt, oil and flour. Mix to form a dough and knead with a dough hook or by hand for 7 minutes or until the dough is smooth. Add a touch more flour if needed.

3. Pop the dough in a bowl with a drizzle of oil, cover and pop in a warm place for 30 minutes to double in size.

4. To make the sauce combine all the ingredients in a small bowl and mix to combine.

5. Once risen take the dough, roll into a snake and divide into 12 small balls and stretch each portion out to the size of a cupcake tin, like you are lining a muffin tray with pastry.

6. Once the muffin tray is all lined, add a teaspoon of the sauce into each cupcake.

7. Fold each piece of salami in half and then in half again to form a folded triangle-ish shape, pop that in the centre of each cupcake pointy end down.

8. Sprinkle the cheese evenly on top of each cup cake.

9. Set the cupcakes aside to rise for 10 minutes and preheat oven to 180 C Fan Bake.

10. Bake for 20-25 minutes or until the cheese is golden and melted and the dough is cooked through