Serving size: 130g

Serves: 8

Per serve: 1380kJ | 10g protein | 10g fat | 50g carbs | 7g fibre



  • 600 g wholegrain bread flour, extra for kneading

  • 1 packet (7g) yeast

  • 410 mL luke warm water

  • 1 tablespoon rosemary, finely chopped

  • 1 red chili, finely chopped



  • 2 tablespoon rosemary, finely chopped

  • 3 garlic cloves, minced

  • 2 red chili, finely chopped

  • 4 tablespoon extra virgin olive oil

  • 1/2 cup parmesan cheese, finely grated


  1. In a large bowl mix together the dry dough ingredients (bread flour, yeast, rosemary, and chili). Pour in the luke warm water. Using a fork mix until combined. Use your hands to form the mixture into a dough.

  2. On a lightly floured bench, knead the dough for 8-10 minutes until well-combined (should be smooth and springy), adding flour as needed to prevent the dough from sticking to the surface.

  3. Place the dough in a lightly oiled bowl and cover with glad wrap. Place the bowl in a warm, dark environment for 45 minutes until it doubles in size.

  4. Meanwhile, in a small bowl mix together the filling ingredients and set aside.

  5. Once the dough has risen, roll it into an 1/2 inch thick rectangle using a rolling pin. Evenly spread the filling over the dough. Cut the dough into 5 strips lengthways. Cut each strip into 5 squares. Stack the squares on top of each other and place into a lightly greased rectangular loaf tin. Cover with glad wrap and place in a warm, dark environment for 30 minutes.

  6. Meanwhile, preheat oven to 170 degrees Celsius.

  7. Once the dough is ready cover with aluminium foil to prevent over browning. Bake in the over for 35 minutes (removing the foil after 30 minutes).

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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