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PULL-APART BREAD WITH BLACK OLIVES, SUNDRIED TOMATOES, PESTO & MOZZARELLA

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This is the easiest bread in the world to make … cheat bread actually, because you don’t even have to make your own dough.

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SERVES 9

1 bag (500 g) bread dough from your baker

50 g cake flour

½ cup basil pesto

¾ cup pitted and diced kalamata olives

¾ cup chopped sundried tomatoes

1 cup grated mozzarella cheese

1 egg yolk, beaten

  1.  Make sure you have a hot fire going and enough coals to reach 180°C to bake this bread for 30 – 35 minutes.

  2.  Place the dough on a flat surface that is lightly floured and roll out into a large rectangle as thinly as possible but be careful not to tear it. Place the long side of the dough facing you. The short sides of the dough will be on the left and the right.

  3.  Using a spoon, spread dollops of pesto onto the dough, starting at the bottom of the dough and running across from left to right to form a narrow strip. Evenly scatter over the black olives and sundried tomatoes, then cover with mozzarella cheese.

  4.  Starting at the bottom, roll the dough towards the top, like a Swiss roll, tucking in all the ingredients until you have a solid roll. Cut off the ends neatly and then cut the dough into separate pin wheels measuring about 8 cm each. Pack the wheels closely together on an oiled baking tray, cut side up. Brush with egg yolk and cover with foil.

  5.  Place on the braai grid and top with some coals to make a crust. Bake for 30 – 35 minutes. Once ready, remove from the baking tray and serve on a wooden board.

  6.  Each guest will have their own individual ‘pull apart’ stuffed bread roll. Serve hot.