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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!

Garlic, Rosemary Olive Pizza Bread

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.

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