Heat the oven to 200°C.
Heat a frying pan over a brisk heat, add the
cooking oil and the sausages, and cook for six to ten minutes, turning
the sausages frequently, so that they are nicely browned on all sides
(but still a little pink in the middle).
While the sausages are
browning, prepare the dough: using your fingers, rub a light film of
oil all over a shallow baking tray or cookie sheet.
Place the ball of dough on the sheet and gently press and stretch it
out so that it covers the entire base of the cooking sheet. You will
find that that dough tends to creep back a bit, but persevere with
pushing and stretching until the base of the baking tray is evenly
Using your bunched fingers, make deep indentations all over the
dough. In a separate bowl, mix together the crushed garlic, olive oil
and chopped herbs. Pour this mixture over the dough surface and use
your fingers to poke and prod it into the indentations. Crumble the feta
cheese into chunks and press into the dough surface.
sausages from the pan, drain off any fat, and press them deep into the
surface of the dough, randomly, or in strict lines, as you please.
Sprinkle the surface of the dough with flaky sea salt and a showering
of black pepper. Press in the remaining sprigs of rosemary.
Place in the hot oven and bake for 20-30 minutes, or until puffy,
golden and cooked right through.
Halfway through the baking time, open
the oven door and press the sausages deep into the dough.
bottom of the bread with a metal spatula, slide onto a bread board and
serve piping hot.
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