BLOEM - JULY 2024

PROMOTION
Bread is in the air!
Olive and
Rosemary
Flatbread
The aroma of freshly baked
Rosemary and Olive Flatbread
fills the air. A rustic wooden
table is set with the bread as the
centrepiece. A crisp crust gives
way to a tender, herb-infused
interior, punctuated by the
richness of olives. It’s the perfect
marriage of flavours.
And let’s talk versatility! This
flatbread is not just a side dish –
it’s a canvas for creativity. Serve
it as a hearty appetiser or pair it
with a steaming bowl of soup for
a cosy winter meal that’s sure to
satisfy.
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 Buffet Olives black olives pitted and chopped
30 g Buffet Olives green olives pitted and chopped
30 g marinated sundried tomato chopped (optional).
These can be served with a peri-peri chicken potjie.
Delicious when dipped in a sauce.
getitmagazine.co.za/bloemfontein
Directions:
Sift all the dry ingredients into a large bowl. Make a well
in the centre. Pour in the water and oil. Stir. Add a bit
more water if the dough seems too dry.
Mix in the finely chopped rosemary, chilli flakes (if using),
olives, and optional sun-dried tomato. Knead the dough
for 10 minutes until it becomes smooth and elastic.
Grease a bowl and the dough. Place the dough in the
greased bowl and cover it with a damp cloth. Put the
bowl in a warm place and allow the dough to double in
size. After the dough has risen, knock it back to release
excess air. Divide the dough into 6-8 balls. Roll out each
ball thinly on a floured surface. Place the flattened
dough on baking sheets and bake in a preheated oven
for 8 – 10 minutes or until golden brown.
Bon Appetite!
July 2024 Get It Bloemfontein 87
Recipe: Promotion/www.buffetolives.co.za