These little flavour bombs are great as a canope at a party or simply just to accompany some soup.
For the bread:
100g wholemeal spelt flour
100g strong white flour
7g dried yeast
1/2 teaspoon salt
For the toppings:
50g very soft butter
1 clove of garlic
1 sprig of rosemary
Rub the yeast into the flours and then add the salt and water. Bring together to form a smooth dough and then knead for around 10 minutes. Place the dough into an oiled bowl and cover with a tea towel.
Leave to rise for about an hour, or until the dough has doubled in size.
Meanwhile prepare the garlic butter for the fillings. Simply crush the garlic clove into the soft butter and mix well. Pre-heat the oven to 180 degrees C.
When the dough has risen, place onto an oiled surface and roll into small balls. Using your thumb, make a dent into each ball and then place a small spoonful of garlic butter in each one. Add an olive or a few bits of rosemary (or both) to the balls and then place onto a couple of lined baking trays. Cover and leave to rise a little, this should only take around 15 minutes as the balls are quite small.
Bake the 'shots' for 15 minutes and then leave to cool slightly before serving.
You can freeze these too! Simply leave to cool completely before placing in a freezer bag. When you are ready for your 'shots', bake from frozen at 180 degrees C for around 10 minutes.