Name: Black Olive, Rosemary, Mozzarella and Feta Pan Bread
Prep time: 1 h
Cook time: 10 min
Ingredients: 7g sachet dry yeast; 2 cups lukewarm water; 1 teaspoon sugar; 1 1/2 teaspoons salt; 6 cups plain flour; 2 tablespoons olive oil; 2 tablespoons finely chopped fresh rosemary; 2/3 cup chopped pitted Kalamata olives; 225g Perfect Italiano Perfect Pizza cheese; 50g feta cheese, crumbled; olive oil, for cooking

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Dissolve yeast in 1/4 cup lukewarm water. Add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups of plain flour to make very soft, sticky dough. Cover and stand in a warm place for 10 minutes, until frothy.
Gradually stir in remaining flour, oil, rosemary and olives and knead for 10 minutes or until smooth and elastic, adding extra flour if required.
Divide dough into 8 pieces. Roll each piece into a 20cm round. Place 1/8 of the Perfect Italiano Perfect Pizza and feta cheese in the centre of each round. Fold in half and pinch edges to enclose filling.
Heat oil in a non stick frypan over medium heat and cook bread on both sides until golden brown. Cut into wedges and serve with antipasto and dips.

Tips & Hints:

This recipe is also ideal as a base for a thin crust pizza.

Dissolve yeast in 1/4 cup lukewarm water. Add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups of plain flour to make very soft, sticky dough. Cover and stand in a warm place for 10 minutes, until frothy.
Gradually stir in remaining flour, oil, rosemary and olives and knead for 10 minutes or until smooth and elastic, adding extra flour if required.
Divide dough into 8 pieces. Roll each piece into a 20cm round. Place 1/8 of the Perfect Italiano Perfect Pizza and feta cheese in the centre of each round. Fold in half and pinch edges to enclose filling.
Heat oil in a non stick frypan over medium heat and cook bread on both sides until golden brown. Cut into wedges and serve with antipasto and dips.

Tips & Hints:

This recipe is also ideal as a base for a thin crust pizza.

Dissolve yeast in 1/4 cup lukewarm water. Add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups of plain flour to make very soft, sticky dough. Cover and stand in a warm place for 10 minutes, until frothy.
Gradually stir in remaining flour, oil, rosemary and olives and knead for 10 minutes or until smooth and elastic, adding extra flour if required.
Divide dough into 8 pieces. Roll each piece into a 20cm round. Place 1/8 of the Perfect Italiano Perfect Pizza and feta cheese in the centre of each round. Fold in half and pinch edges to enclose filling.
Heat oil in a non stick frypan over medium heat and cook bread on both sides until golden brown. Cut into wedges and serve with antipasto and dips.