Serves 6-8
This slightly chewy bread always gets rave reviews! Best to prepare it in the evening and leave to rise slowly in the fridge overnight.
Recipe Category
Products in this recipe

Rosemary & Olive Seasoning

You will need

3 cups (360 g) bread flour
1 cup (150 g) yellow polenta or white mealie meal
10 g sachet instant yeast
1 T (15 ml) Ina Paarman’s Rosemary & Olive Seasoning
1 T (15 ml) fresh rosemary, chopped
± 1¾ cups (430 ml) lukewarm water
2 mealies, cut as close to the husk as you can to remove the kernels
3 T (45 ml) olive oil


Toss the bread flour, polenta, yeast, Rosemary & Olive Seasoning and chopped rosemary in a biggish mixing bowl. Make a hollow in the centre and add all the water. Mix to form a soft but pliable dough. Knead for 2-3 minutes. Knead in the fresh mealies and olive oil. Cover the bowl with cling film and leave in the fridge overnight if preparing in advance, otherwise leave in a warm spot until doubled in size.

Adjust the oven rack to the middle position. Pre-heat the oven to 220°C. Knead the dough for a second time, divide in half and flatten halves to the size of fish plates.

Sprinkle a small handful of polenta or mielie meal on baking paper and lay the breads on it. Prick the dough with a fork and push a few more tufts of rosemary into the dough. Drizzle a little more olive oil over. Leave to stand in a warm place for about 15 minutes. Bake on a pre-heated baking sheet on the paper, for 25 minutes until golden and risen.