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This versatile sharing bread makes the perfect party centrepiece, and can be served with a range of antipasti.
Cocktails & Canapes by Kathy KordalisPut the milk in a small saucepan and bring to a gentle simmer. Remove from the heat, add the chopped butter and the sugar and stir until the butter has melted. Allow to cool for at least 20 minutes before adding the yeast.
Add the yeast, stir to combine and set aside for 5 minutes or until the surface is foamy.
Put the flour, salt, eggs and yeast mixture into the bowl of an electric mixer with a dough hook attached and beat for 5 minutes or until the dough is smooth, or mix together to form a dough, and knead on a floured work surface for 10 minutes.
Transfer to a lightly greased bowl, cover with cling film and set aside for 1 hour or until doubled in size.
Heat the oven to 200°C/Fan 180°C/Gas 6. Roll out the dough on a lightly floured surface to a 32cm x 35cm rectangle. Sprinkle with the sundried tomatoes, olives, goat’s cheese and pine nuts, a third of the mixed herbs and half of the Parmesan.
Cut the dough in half lengthways. Starting from the longer edge, roll each strip to enclose. Cut each roll into 16 rounds. Arrange the rounds in a lightly greased cake mould with the centre removed.
Cover with cling film and set aside for 30 minutes or until doubled in size.
Remove the cling film, top with a little more oil and bake for 20–22 minutes or until golden-brown and cooked through. Top with the remaining herbs and Parmesan and cook for 5 minutes.
Serve in the centre of a board with antipasti.
Put the milk in a small saucepan and bring to a gentle simmer. Remove from the heat, add the chopped butter and the sugar and stir until the butter has melted. Allow to cool for at least 20 minutes before adding the yeast.
Add the yeast, stir to combine and set aside for 5 minutes or until the surface is foamy.
Put the flour, salt, eggs and yeast mixture into the bowl of an electric mixer with a dough hook attached and beat for 5 minutes or until the dough is smooth, or mix together to form a dough, and knead on a floured work surface for 10 minutes.
Transfer to a lightly greased bowl, cover with cling film and set aside for 1 hour or until doubled in size.
Heat the oven to 200°C/Fan 180°C/Gas 6. Roll out the dough on a lightly floured surface to a 32cm x 35cm rectangle. Sprinkle with the sundried tomatoes, olives, goat’s cheese and pine nuts, a third of the mixed herbs and half of the Parmesan.
Cut the dough in half lengthways. Starting from the longer edge, roll each strip to enclose. Cut each roll into 16 rounds. Arrange the rounds in a lightly greased cake mould with the centre removed.
Cover with cling film and set aside for 30 minutes or until doubled in size.
Remove the cling film, top with a little more oil and bake for 20–22 minutes or until golden-brown and cooked through. Top with the remaining herbs and Parmesan and cook for 5 minutes.
Serve in the centre of a board with antipasti.
15 minutes
Serves 18-22 scones
