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| 1 | Dissolve yeast in ¼ cup lukewarm water. Add remaining lukewarm water, sugar and salt. Stir yeast mixture into 4 cups of plain flour to make a very soft, sticky dough. Cover and stand in a warm place for 10 minutes, until frothy.
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| 2 | Gradually stir in remaining flour, oil, rosemary and olives and knead for 10 minutes or until smooth and elastic, adding extra flour if required.
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| 3 | Divide dough into 8 pieces. Roll each piece into a 20cm round. Place 1/3 cup of Perfect Italiano Mozzarella and Fetta Shred in the centre of each round. Fold in half and pinch edges to enclose filling.
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| 4 | 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. |