Perfect served with Quills Caciotta cheese soufflé and spicy gazpacho or as part of a Med-style mezze platter, this recipe was created by the chefs at 1000 Hills Chefs School.
Makes 15
250g cake flour
250g bread flour
10g salt
10g dry yeast
50g olive oil
37g diced olives, to garnish
37g crushed garlic, to garnish
course salt, to garnish
olive oil, to brush
Place all ingredients, except the olives and garlic, into a mixer and combine well. Add enough water to form a soft dough. Knead for 5 minutes. Leave to rest until doubled in size. Roll out into rounds. Brush with the oil and garnish with olives, garlic and salt. Place in a hot oven for about 20 minutes.