1-Combine all the dough ingredients except for: Combine all the dough ingredients except for the butter. Mix until no more dry flour is visible. Cover and let dough rest for 10 mins. in the softened butter. Knead with stand mixer or by hand for 10-15 minutes until dough is smooth and passes the windowpane test. Cover and let rise for 1-1½ hrs until dough doubles in size.
2-Meanwhile, cut the cheese 30-33 pieces, weighing: Meanwhile, cut the cheese 30-33 pieces, weighing approx 7 grams each.
3-Punch out dough: Punch out dough. Divide into balls weighing approx 19-20 g each. Cover and allow dough to relax for 10 mins. Insert cheese into each dough ball and lay out onto parchment paper and baking sheet in Christmas tree design. Be sure to leave space in between to allow dough to expand. Cover and let proof for 1 hour.
4-Preheat oven to 425º (218ºC): Preheat oven to 425º (218ºC).
5-To see if dough is ready to: To see if dough is ready to bake, perform a finger poke test. Poke the dough to leave an indent. If the indent doesn’t stay and springs back quickly, let it proof a little longer. If indent stays and slowly retracts back, it’s ready to bake.
6-Mix egg and water in a small: Mix egg and water in a small ramekin. Apply egg wash to each dough ball. Bake for 20 mins or until golden.
7-Combine chopped herbs with melted butter and: Combine chopped herbs with melted butter and mix. Brush butter on dough, then sprinkle with grated cheese and red pepper flakes. Warm marinara in a small serving bowl for dipping.