| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Self-raising flour |
| 1 | ts | Salt |
| 1 | oz | Butter; chopped |
| 1/2 | c | Parmesan cheese; shredded |
| 1/2 | c | Black pitted olives. sliced |
| 1 | tb | Fresh rosemary; chopped |
| 1/2 | c | Milk |
| 1/3 | c | Water |
| 1 | tb | Milk. extra |
| 2 | tb | Parmesan cheese; shredded, extra |
INSTRUCTIONS
The Family Circle Recipe Encyclopedia Preheat oven to moderately hot 210 C (415 F). Brush a baking tray with melted butter or oil and sprinkle lightly with flour. Sift self-raising flour and salt into mixing bowl. Add chopped butter. Using finger tips, rub butter into flour until mixture is fine and crumbly. Add parmesan, olives and rosemary; stir. Combine milk and water and add to dry ingredients. Mix to a soft dough with a flat blade knife. Turn out onto a lightly floured surface and knead briefly until smooth. Shape dough into a ball, then flatten out to a round approximately 2 cm (3/4 inch) thick. Place dough on prepared baking tray. Using a large knife, score dough deeply to mark into eight portions. Brush with extra milk and sprinkle with extra cheese. Bake for 25 minutes or until golden brown and crusty. Posted to TNT Recipes Digest, Vol 01, Nr 965 by vu-man@juno.com (V U Man) on Jan 25, 1998
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