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.