I took a buttermilk scone recipe and threw in some olives, salami, cheese, parsley and basil and made myself a nice hunk of pizza bread. Yeast-free and pretty delicious!
INGREDIENTS:
- 2 cups self-raising flour
- 1 tbsp caster sugar (I used stevia equivalent)
- pinch of salt
- 60g butter, chopped
- 3/4 cup buttermilk (plus extra for brushing)
- 50g Danish salami, finely chopped (I’d opt for a sausage instead of pre-sliced)
- 1/3 cup grated pizza cheese
- 1/4 cup chopped pitted kalamata olives
- 1 tbsp chopped fresh flat leaf parsley leaves
- 1 tbsp dried basil
METHOD:
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Sift flour, sugar and salt into a bowl. Add butter.
- Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
- Make a well in center of mixture. Add buttermilk. Mix until a sticky dough forms.
- Turn out onto a lightly floured surface. Knead gently until just smooth.
- Roll dough into a 20cm round. Place on prepared tray. Score into 8 wedges (don’t cut all the way through).
- Brush with a little extra buttermilk
- Bake for 20 to 25 minutes or until hollow when tapped on top.