TASTE OF ITALY TEAR AND SHARE BREAD
Makes 12 Ready in 2 hr
For the dough 450g savoury bread mix (you may need to add buttermilk or beer depending on pack instructions) For the filling
140g basil pesto
125g grated mozzarella
50g Parmesan or pecorino cheese, grated
50g black olives, sliced
50g green olives, sliced
50g sun-dried tomatoes, chopped
1 Make up the dough mix, following the directions on the pack. Knead the dough for 5-10 min until it’s elastic.
2 Roll dough out to a rectangle about 25 x 35cm on a lightly floured surface. Leaving one of the long edges clear, spread the pesto over the dough. Scatter over the cheeses, olives and sun-dried tomato. Brush water along the clear edge, and then roll up the dough towards the clear edge; press over the join. 3 Cut the dough into 12 pieces. Place them on their sides, so you can see the spiral shapes and place them fairly close together on the baking sheet, in a rectangle of 4 x 3 rows.
4 Cover the bread with a piece of oiled clingwrap or a clean tea towel and leave in a warm place for about 30 min-1 hr or until doubled in size and the rolls have joined together.
5 Heat the oven to 200°C. Remove the clingwrap or towel from the dough. When the oven is hot, place a buttered baking sheet in the centre and bake dough for 20-30 min, or until it’s an even golden colour and firm to the touch. Slide onto a wire rack to cool slightly. The rolls are best served warm on the day of making.
1 649kJ per serving 15g fat 3g sat fat