I have created this dish so you can keep using the same ingredients lots of different ways.
This is the bread recipe used in a different way to create a wonderfully easy pizza.
Here is one of my all time fav’s – I can never get enough of Feijoa and I am so lucky that one of my dear friends Sally and her deliciously feijoaree lad Peter are local growers right here in my own back yard. That will be another story! Right now – I want to show you how easy it is to turn the bread loaf into this little treasure.
Step 1 – prep all of your bits first and have them ready to sprinkle lovingly all over the wet bread mix.
NOTE: For this recipe – I chopped up a big handful of rosemary, 3 garlic cloves, three or four sprigs of thyme, 500 grams of baby mozzarella (torn up into bits) and 1/2 jar of feijoa chutney
Step 2 – turn on your oven and heat to 175C, line a long, shallow baking tray (one that virtually fits all the way across your oven) with non stick baking paper
Step 3 – make a double batch of the bread mix
Step 4 – pour the wet mix into the lined baking tray
Step 5 – blob little bits of the chutney all over the wet mix – make it nice and even if you can so no one misses out
Step 6 – then, having fun whilst you do it – evenly sprinkle the other chopped ingredients all over the bread
Step 7 – lightly drizzle olive oil all over the mix
Step 8 – OVEN TIME – pop it in the oven and bake it til the bread bounces back – usually no more than 20 minutes
Step 9 – remove from the oven and carefully slide the bread and the non-stick paper out of the baking tray and onto a cooling rack.
Step 10 – LOVE IT, HAVE FUN, ENJOY AND num num num …