Name: Sun-dried tomato and olive pull-apart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: olive oil cooking spray; 3 cup self-raising flour; 8 gram sachet (2 teaspoons) dried yeast; 3/4 cup low-fat natural yoghurt; 1/4 cup olive oil; 80 gram drained sun-dried tomatoes, chopped; 80 gram pitted black olives in brine, coarsely chopped; 2 tablespoon chopped chives; 80 gram low-fat feta, coarsely crumbled; 1 tablespoon milk

Ingredients

olive oil cooking spray

3 cup self-raising flour

8 gram sachet (2 teaspoons) dried yeast

3/4 cup low-fat natural yoghurt

1/4 cup olive oil

80 gram drained sun-dried tomatoes, chopped

80 gram pitted black olives in brine, coarsely chopped

2 tablespoon chopped chives

80 gram low-fat feta, coarsely crumbled

1 tablespoon milk

Method

1.Preheat oven to 220°C/200°C fan forced. Spray a 22cm (base diameter) cake pan with oil.

2.Sift flour and a pinch of salt into a medium bowt. Dissolve yeast in 3/4 cup warm water. Add yeast mixture, yoghurt and oil to flour. Stir to make a soft dough. Add tomato, olives, chives and feta. Knead in bowl until dough comes together.

3.Divide dough into 8 rolls. Using a sharp knife, lightly score top of each roll with an ‘X’. Arrange rolls, side by side, in prepared pan. Brush tops with milk.

4.Bake for 30 minutes or until golden brown and cooked. Remove from oven. Stand for 5 minutes. Transfer to a wire rack to cool slightly before serving.