Serves 16
Prep time 20 minutes
Cook time 25 minutes
Vegetarian & Vegan Suitable, Dairy Free, Nut Free
Ingredients
- 1 7g sachet of yeast
- 1 tbsp extra virgin olive oil
- 1 ½ cup plain flour
- 1 ½ cup wholemeal flour
- ½ cup mixed olives, halved
- ½ cup cherry tomatoes, halved
- 1 tbsp fresh rosemary sprigs
How to make
1. Place 1 1/2 cups warm water in a bowl, add yeast and stir until dissolved. Set aside in a warm place for 5 minutes.
2. Combine both flours and salt in a bowl. Make a well and add yeast mix. Stir to combine, then use your hands to bring the dough together.
3. Turn onto a lightly floured surface and knead until smooth and elastic. Coat the inside of a large bowl with 1 teaspoon of oil, add dough and cover with a clean damp tea towel. Set aside in a warm spot for 1 hour or until doubled in size.
4. Lightly grease a 20 x 30cm (5cm deep) baking pan with 1 teaspoon of oil. Punch down centre of dough with your fist and then turn onto a lightly floured surface. Knead for roughly 2 minutes or until smooth. Press dough into pan and cover with a clean damp tea towel. Set aside in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 240°C/220°C fan-forced. Use your fingertips to press dimples into dough, then top with olives, tomatoes and brush with remaining oil. Scatter over rosemary, salt flakes and bake for 25 minutes or until golden. Cut into 16 pieces.
Nutritional information
| Kilojoules |
445kJ |
Protein |
3.0 g |
Carbohydrates, total
- sugars, total |
17.2 g
0.5 g
|
Fat, total
- saturated fat |
2.4 g
0.3 g
|
| Sodium |
85 mg |
|