Serve this simple appetizer at your next get-together! The baked cheese is so creamy, and couldn't be easier to make, and the roasted red pepper relish has tons of smoky-sweet flavor! Scoop it all up with crunchy homemade herbed flatbreads.
Stir yeast into warm water in a bowl; let stand until foamy, 5 minutes.
Stir in flour, oil, sugar, and 2 teaspoons coarse salt until dough forms.
On a floured surface, knead with floured hands until smooth, 2 minutes.
Transfer to an oiled bowl; cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 hour.
Preheat oven to 350 degrees F, and divide dough into 16 pieces; keep covered.
Roll out 1 piece at a time to 4 by 10 inches, on a lightly floured surface; transfer to parchment-lined baking sheets (4 per sheet).
Brush with egg wash; sprinkle with salt and herbs.
Bake until crisp and golden, rotating sheets halfway through, 18 to 22 minutes.
Transfer to a wire rack to cool completely.
Preheat oven to 375 degrees F.
Bake cheese in an ovenproof serving dish until very soft and melting around edges, 5 to 7 minutes.
Top with relish.
Serve immediately, with flatbread.
Flatbreads can be stored in an airtight container at room temperature up to 3 days.
Cheese can be reheated in a 300 degree F oven for a minute or two, if it starts to set while serving.