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Pizza Pull-apart bread



32 piece(s)


  • 450 g warm water
  • 3 tsp dried yeast
  • 1 tsp sugar
  • 750 g Baker's Flour
  • 3 tsp bread improver
  • 1 tsp brewing sugar, optional
  • 1 tsp salt


  • 1 tsp garlic, granulated/dried, or grated garlic
  • 6 slices shortcut bacon rashers
  • 6 slices salami
  • 2 tsp dried onion flakes
  • 2 tsp Dried parsley, or 3 sprigs fresh
  • 50 g grated cheese
  • 6 pitted black olives, whole, optional
  • 40 g extra virgin olive oil, plus a little extra to roll the balls in

Recipe's preparation

    How to: Dough
  1. 1. Add the ingredients in the order listed and blend briefly sp7/10 seconds.

    2. Knead Dough mode/5mins.

    3. Cover in a greased nowl/mat and prove for 30 minutes/doubled.
  2. How to: Filling
  3. 1. Add all the ingredients to the bowl Closed lid (except the extra EVVO) in the order listed and blend sp4/45 secs, approximately...or until chopped to your liking.

    2. Transfer to a small bowl.

    3. Tip 1-2 tblspns extra EVVO into a small bowl.
  4. Assembly:
  5. Preheat the oven to 180°C.
    Grease a large Bundt/kugelhopf/springform tin.

    1. Punch down dough and form into 32 balls.
    I find it's best to roll it into a log and then cut into 4, then each section into 8 pieces.

    2. Roll each ball into the EVVO and press app. 1 tspn of the topping mixture gently onto the top.

    3. Layer into the pan until all the dough has been used.
    If you are using a pan in which the bottom layer (which will be the top when inverted), place the bacon cheese mixture facing down for this layer. The rest of the layering order doesn't matter.

    4. Sprinkle any remaining dough over the top.

    5. Bake for 45-50 minutes, or until cooked when tested.

    6. Leave in the pan for 5-10 minutes or until firm enough to cool on a wire rack.

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Absolutely delicious with a bowl of homemade soup.
Dip it in and enjoy..

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