Garlic, Rosemary Olive Pizza Bread
I was making pizza with a group of children and had preprepared too much dough, so when I got home I used the remaining pizza dough to make this pizza bread which is great as a side with salads, cheese or anything really!
2 Cups Plain Flour (or 1 wholemeal, 1 plain)
2/3 Cup warm water
1 Tsp Dried Yeast
1/2 Tsp sugar
Grind of pepper and pinch of salt
1/4 Cup Olive Oil
About 12 Pitted Olives
1 Tsp Olive Oil, extra
3 Sprigs of Rosemary, partially chopped
1 Large Clove Garlic, sliced
In a jug put the yeast, sugar and warm water.It should be warm not hot. Too hot and you'll kill the yeast and then the pizza dough won't rise.
Leave in a warn place for 5-10 minutes for the yeast to start growing.
Meanwhile in a bowl or electric mixer, combine the flour, salt and pepper.
When the yeast has produced some bubbles, pour it into the flour, and add the oil. Mix together to a sticky dough. Knead by hand or with the mixer for 5 minutes. Cover with a piece of plastic wrap and leave to prove for 20 minutes or so in a warm place.
Once the dough has risen, using a piece of baking paper on a baking tray, push it out - using your hands - into a log shape.
Preheat the oven to 200 C.
Make small indentations with your fingers. Sprinkle with olives, rosemary and garlic. Drizzle with a little oil.
Bake for approximately 15-20 minutes until baked through and golden brown.