Olive bread

Ingredients

·         750 ml cake flour

·         5 ml salt

·         5 ml sugar

·         10 g instant yeast

·         30 ml olive oil

·         1 egg, beaten

·         150 ml lukewarm water

Filling

·         100 g black olives, pitted and halved

·         200 g grated mozzarella cheese

·         Oil to brush

·         Corn flour to sprinkle

Preparation

1.       Mix all dry  ingredients together.

2.       Add the yeast and mix.

3.       Add oil, beaten egg and enough lukewarm water to form soft dough. Knead the dough well until smooth and elastic, about 5 minutes.

4.       Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

5.       Knock the dough down, divide in half and roll each piece into an oval shape, one slightly larger than the other, 5 mm thick.

6.       Place the smaller oval onto a greased baking tray and sprinkle with olives, reserving some halves for garnishing.

7.       Sprinkle with mozzarella cheese and cover with the large oval, folding the edge of the larger oval under the edge of the smaller oval.

8.       Brush with oil, cut the top with a sharp knife and garnish with olives.

9.       Cover with greased plastic and allow rising in a warm place for about 15 – 20 minutes.

10.   Dust with corn flour and bake in a pre-heated oven at 200°C (400°F) for 30-35 minutes or until golden brown.

Engela