Instructions:
- Activate the Yeast (The Bloom): Combine warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Mix the Dough: Whisk flour and salt into the yeast mixture. Stir until a shaggy dough forms. Add olive oil and knead briefly (about 5 minutes) until smooth.
- Prove the Dough: Place dough in an oiled bowl, cover with cling film, and let rise in a warm spot for 45 minutes until doubled in size.
- Prepare the Tin: Preheat oven to 375°F (190°C). Generously grease the 12-cup standard muffin tin wells.
- Roll and Cut: Punch down the risen dough gently. On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out 12–14 discs.
- Assemble the Pockets: Line each greased muffin cup with one dough disc, pushing it slightly up the sides. Place a teaspoon of sauce, a sprinkle of mozzarella, your diced filling, and a pinch of herbs in the base.
- Seal the Muffin: Top the filling with another dough disc. Pinch the edges together firmly all the way around to seal the pocket completely.
- Final Touches: Brush the tops lightly with the beaten egg wash. Sprinkle with remaining mozzarella and Parmesan.
- Bake: Bake for 18–20 minutes until deeply golden brown and cooked through.
- Cool Slightly: Let cool in the tin for 5 minutes before carefully removing to a wire rack. Serve warm.