Steps

1. In a deep container, combine 125g Water, 2g Dry Yeast, and 3g Sugar. Gently mix them together.
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2. Add 150g Bread Flour and 2g Salt. Using a spatula, mix until no dry flour remains, scraping the bottom and sides of the container.
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3. Once no dry flour is visible, cover the container with a lid or plastic wrap to prevent drying. Let it proof in a warm place for 1 to 1.5 hours. (Key Tip! If you want to prepare the dough the day before, combine the ingredients and let it ferment in the refrigerator. This makes a convenient dough ready to bake the next day.)
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4. After the first proof, when the dough has doubled in size, gently press down on the dough with your palm to release the gas.
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5. Once degassed, spread out a sheet of parchment paper on a baking tray. Transfer the dough onto the parchment paper and spread it out to an even thickness.
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6. After spreading the dough, let it undergo a second proof in a 40°C (104°F) oven for about 30 minutes.
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7. While the dough is proofing, peel 1/2 New Onion and slice it thinly, about 1-2mm thick.
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8. Add 1/4 tsp Salt to the sliced new onions, rub them together, and let them sit for 10 minutes.
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9. After 10 minutes, spread the onions on paper towels to drain the excess water.
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10. Remove the thin skin from 1/2 pod Spicy Cod Roe (Mentaiko). Combine it with 1 tbsp Mayonnaise (15g) and the drained onions.
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11. Once the dough has gone through its 30-minute second proof and has increased in size, preheat your oven to 200°C (392°F).
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12. Spread the prepared mentaiko and onion mixture over the dough. Generously drizzle any remaining mentaiko mayonnaise on top.
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13. After topping with the ingredients, sprinkle 50g Mixed Cheese over everything.
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14. Once the mixed cheese is sprinkled, drizzle Mayonnaise over the entire surface and scatter Coarsely Ground Black Pepper. (Key Tip! Drizzling mayonnaise on top creates a nice browned crust when baked.)
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15. After topping with all ingredients, reduce the preheated oven temperature to 180°C (356°F) and bake for 22 to 25 minutes.
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16. Once baked, cut the bread into 6 to 8 bite-sized pieces for easy serving.
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