If you love pizza and bread, these rolls are for you. They are soft and packed full of flavour. Bread dough is topped with tomato puree, olives, bacon, herbs, onion and cheese, then baked to perfection.
6 people made this
500g plain flour
2 teaspoons dried active yeast
1 (290g) jar kalamata olives, pitted
225-350g mature Cheddar cheese, grated
grated Parmesan, to taste
ground paprika, to taste
1 onion, finely chopped
80g diced bacon
mixed herbs, to taste
tomato puree, as needed
Method Prep:1hr › Cook:1hr › Ready in:2hr
Place flour, water and yeast into the pan of a bread machine. Set to dough cycle and start. Once the kneading is complete, preheat oven to 150 C / Gas 2.
Transfer the bread dough onto a lightly floured surface. Divide the dough into 9 balls.
Line a 25x25cm baking tin with baking parchment. Then arrange the balls inside (3 x 3).
Lightly brush the balls with tomato puree and sprinkle with mixed herbs.
Sprinkle over a medium coating of Cheddar cheese. Then scatter with olives, bacon and onion.
Sprinkle over the remaining Cheddar and dust with Parmesan and paprika.
Turn the oven off and allow to cool slightly. (You don't want to cook the rolls yet, you just want them to rise a little). Once the oven has cooled slightly, place rolls in the oven and let prove for 15-20 minutes or until double in size.
Heat the oven to 210 C / Gas 6 and bake for 20-30 minutes. The rolls are ready when the bottoms and sides are browning.
Allow to cool a little, before pulling rolls apart to serve.