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Ingredients
DOUGH 2 ½ tsp active yeast granules 4 tsp sugar 3 tbsp warm water 3 ¾ cups flour 1 tsp salt 1 cup milk 1 egg FILLING 2 tbsp olive oil 1 clove garlic, minced 100g Delmaine Pitted Jumbo Kalamata Olives, diced 100g Delmaine Stuffed Olives, diced 100g Delmaine Sundried Tomatoes, diced 1 Delmaine Chargrilled Capsicum, diced 6 sprigs fresh thyme, chopped Freshly ground black pepper to taste 1 egg beaten with 1 tbsp water
Method
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To make the dough, stir the yeast and sugar into the warm water in a small bowl. Stand until frothy.
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Briefly mix the flour and salt in a food processor. With the machine running, pour in the yeast, milk and egg and process until a ball of dough is formed. Knead for a few minutes, until shiny. Place the dough in a lightly oiled bowl and cover with plastic film. Allow to rise until doubled, about 2 hours.
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Knead the dough lightly. Divide into 6 even pieces. Shape each piece into a ball. Flatten with your hand then roll each piece into an oval about 4-5 mm thick.
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Warm the garlic in the oil over low heat for about 3 minutes and reserve. Mix olives, sundried tomatoes, capsicum and thyme together with 1 tablespoon of the oil mixture. Place about ⅓ of a cup of the antipasto mix in the centre of each dough oval. Sprinkle with ground pepper. Brush the egg and water around the outside edge of the dough. Cover with a towel and rest for 10 minutes.
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Fold each oval in half and press the edges together with your fingertips. Brush the tops with the remaining garlic-infused oil. Place each calzone on an oiled baking tray. Bake the calzone at 190ºC for 20 minutes.
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