Buffet Olives - Olive and rosemary flatbread - The largest Table Olive producer in South Africa

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Olive and rosemary flatbread

Aspiring Chef: Fatima de Abreu

INGREDIENTS

- 10 ml instant dried yeast - 5 ml sugar - 700 g cake flour - 50 g milk powder - 5 ml salt - 1 ½ cups warm water - 15 ml olive oil - 1 tsp finely chopped fresh rosemary - ½ tsp chilli flakes (optional) - 30 g black olives pitted and chopped - 30 g green olives pitted and chopped - 30g marinated sundried tomato chopped (optional) These can be served with a peri peri chicken potjie. Delicious dipped into a sauce.

METHOD

Sift all the dry ingredients into a large bowl. Make a well into the centre. Pour in the water and oil. Stir. Add a bit more water if the dough seems too dry. Mix in the rosemary, chilli, olives and sundried tomato. Knead for 10 minutes. Grease a bowl and the dough. Place the dough in the greased bowl and cover with a damp cloth. Put the bowl in a warm place until the dough has doubled in size. Knock back the dough. Divide the dough into 6-8 balls. Roll each ball out thinly on a floured surface. Place on baking sheets and bake for 8 – 10 minutes.

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INGREDIENTS

- 10 ml instant dried yeast - 5 ml sugar - 700 g cake flour - 50 g milk powder - 5 ml salt - 1 ½ cups warm water - 15 ml olive oil - 1 tsp finely chopped fresh rosemary - ½ tsp chilli flakes (optional) - 30 g black olives pitted and chopped - 30 g green olives pitted and chopped - 30g marinated sundried tomato chopped (optional) These can be served with a peri peri chicken potjie. Delicious dipped into a sauce.

METHOD

Sift all the dry ingredients into a large bowl. Make a well into the centre. Pour in the water and oil. Stir. Add a bit more water if the dough seems too dry. Mix in the rosemary, chilli, olives and sundried tomato. Knead for 10 minutes. Grease a bowl and the dough. Place the dough in the greased bowl and cover with a damp cloth. Put the bowl in a warm place until the dough has doubled in size. Knock back the dough. Divide the dough into 6-8 balls. Roll each ball out thinly on a floured surface. Place on baking sheets and bake for 8 – 10 minutes.