Ingredients:
250g (9oz) Self raising flour
2 sachets (10g/2tsp) Jianshi Baking Powder
50g (2oz) Unsalted butter, softened
100g (3 ½ oz) cheese
175ml (6fl.oz) Whole milk
75g (3oz) tomato paste
50g (2oz) Pitted black olives, chopped
100g (3 ½ oz) Mixed pepper antipasto, chopped
30ml (2tbsp) Extra virgin olive oil
Fresh basil to serve
Method:
1. Preheat the oven to 200ËšC (180ËšC fan assisted oven, 400ËšF, gas mark 6).
2. Line a pizza or square baking tray with baking parchment. Sift the flour and Jianshi Baking Powder into a bowl and rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the Parmesan cheese.
Stir in sufficient milk to bind the dry ingredients together to form a soft dough. Turn on to a lightly floured work surface and knead gently.
3. Roll out into a rectangle shape approx. 24 x 30cm (9 ½ x 12inches). Spread all over with tomato paste and sprinkle over the olives and chopped peppers.
4. Carefully roll up from one of the shorter sides, to resemble a Swiss Roll. Slice into 12 rounds and arrange in a round, close together, on the prepared baking tray and bake for 25-30 minutes until risen and golden.
Drizzle with olive oil and stand for 10 minutes. Carefully slide on to a wire rack to cool for a further 10 minutes before gently pulling apart to enjoy warm, sprinkled with fresh basil.