1 cup hot water
8g sachet dried yeast
1 tsp salt
1 tsp caster sugar
2 cups plain flour
2 tbsp olive oil
1 cup pitted black olives, sliced
2 tbsp lemon thyme
1 egg, whisked
¼ cup parmesan, finely grated
5 roma tomatoes, thickly sliced
2 tsp olive oil
12 thin slices pancetta
1 bunch rocket, trimmed, washed and dried
parsley oil or parsley pesto, to serve (optional)
Olive Bread Rolls with Crispy Pancetta and Tomatoes Method
1 Put hot water into a jug. Add yeast, salt and sugar. Whisk until combined. Stand in a warm place for 10 minutes or until frothy and creamy.
2 Put flour into large bowl. Make well in the centre. Add yeast mixture and oil. Stir until dough comes together. Knead for 8 minutes on lightly floured board or until smooth. Put into a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until mixture doubles in size.
3 Preheat oven to 220C. Grease a baking tray. Punch down dough. Turn onto a floured board. Add sliced olives and thyme. Knead until well combined. Divide mixture into 6 even portions. Lightly knead and place into prepared tray 5cm apart. Brush with beaten egg and sprinkle with parmesan. Bake for 15- 20 minutes or until rolls are golden and cooked through.
4 Line a baking tray with baking paper. Put tomato slices onto tray. Drizzle with oil and season with salt and pepper. Roast for 5-8 minutes or until cooked.
5 Heat half oil in a large non-stick frying pan over medium heat. Add half the pancetta and cook for 2-3 minutes on each side or until golden and crisp. Transfer to a plate and cover to keep warm. Cook remaining slices of pancetta, adding remaining oil if required.
6 Cut rolls in half. Layer rocket, pancetta and tomato onto roll base. Cover filling with the top of the roll and serve with parsley oil or parsley pesto on the side.