Using a standard white bread recipe develop the dough and rest on the bench for 5 minutes. (Make sure the dough is covered to avoid skinning).
Scale the dough into small pieces of between 40 to 80 grams.
Place 1 kilogram of cut dough pieces into a bowl then add 250 grams of any Barker’s Professional Savoury Filling and blend together.
If the small dough pieces join together chop them up using a metal scraper.
Place the chopped savoury dough pieces into a greased sponge tin or place into muffin papers. (Only fill the muffin papers just over half way).
Place in the prover for approximately 38 to 42 minutes.
Bake at 210 degrees Celcius for approximately 12 to 16 minutes for the small muffin pull-aparts and 22 to 25 minutes for the larger pull-aparts or until golden brown in colour.
Remove from the oven and brush with olive oil.
Note: You can top with seeds or cheese after proving. Make sure the developed dough is not too soft (wet).