1- Creating hawaiian ham and pineapple monkey bread is an adventure in the kitchen that starts with activating the yeast. Begin by mixing 2 teaspoons of dried yeast into 1 cup of lukewarm water until it bubbles, which takes just a few minutes. In a separate bowl, combine 400 grams of plain flour and 2 teaspoons of salt, then make a well in the center to add the yeast mixture along with 3 tablespoons of olive oil.

2- Mix everything together to form a smooth dough ball, and knead it on a lightly floured surface until it’s elastic. Let the dough rise in an oiled bowl covered with cling wrap for about 30 minutes until it doubles in size this step is key for that fluffy texture. Preheat your oven to 200°C (180°C fan-forced) and line a tray with baking paper to get ready for the next part.

3- Once the dough has risen, gently knead it again and roll it into a 20 cm disc. Add one cup of the 200 grams shredded pizza cheese along with half of the 150 grams finely diced ham and 1/3 cup (80 grams) finely diced canned pineapple chunks. Fold and knead until the fillings are evenly mixed through the dough. For a smoother process, divide the dough into two halves, roll each into a 3 cm thick log, and cut each log into 12 pieces. Shape these pieces into balls and arrange them in a spiral on the baking tray, then cover and let them rise again for another 30 minutes until doubled.

4- Brush the tops with 1 tablespoon of pizza sauce, scatter the remaining ham and pineapple on top, and bake for 15 minutes. After that, remove from the oven, sprinkle with the rest of the cheese, and bake for an additional 10 minutes until it’s fully cooked and the cheese melts perfectly. Let it cool for 5 minutes before serving this gives the bread time to set. If you have leftover dough, it can be frozen for up to two months and defrosted overnight in the refrigerator for later use. To learn more about complementary recipes that pair well with this one, check out our cheesy garlic baguettes for a tasty side.