I don’t have much of a sweet tooth – I prefer savoury stuff any day and these are perfect with a cup of coffee and great to take on a picnic.
You can use pesto or Branston pickles instead of tomato relish.
400g strong bread flour
7g instant dry yeast (contents of one packet)
15g olive oil
Additional flour for dusting
5-6 tbsps tomato relish
150g tasty or any sharp tasting cheese, grated
Extra virgin olive oil, for brushing
Place flour, salt, yeast and oil in a large bowl and mix together. Add the water and using a wooden spoon, combine to form a dough mass. Tip dough out onto a lightly floured work surface and knead for 10 -15 minutes, resting it for 1 minute every 2-3 minutes, until dough is smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place for approximately 45 minutes, until almost double in size.
Tip dough onto the work surface and gently deflate by folding it a few times. Return it to the bowl, cover and let rest again for 30 minutes.
Preheat oven to 220 degrees C. Line two baking trays with baking paper. Divide the dough into two equal portions. Tip one portion onto a well-floured work surface and roll out to about 30cm x 25cm.
Spread the tomato relish up to half way through your rolled out dough. Sprinkle the cheese to cover the relish. Gently roll the dough like you would roll a carpet. Using a sharp knife, cut cross-ways about 3 centimetre wide scrolls. You should get between 8 -10 scrolls. Lay them on the baking tray and cover with the kitchen towel. Let them prove for another 30 minutes. Repeat with the other portion.
Bake for 15-18 minutes. Remove from the oven, brush immediately with olive oil and place on a wire rack to cool.