This tear and share bread is full of the flavours of Italy: tomatoes, pesto, olives and Parmesan nestle in the dough for a delicious family-style loaf.
This easy-to-make tear and share bread is packed with evocative Italian flavours, and is delightfully easy to make.
Bold sun-dried tomatoes, basil-rich pesto and salty olives and Parmesan cheese fill this delicious bread with so much flavour. It's ideal to serve up alongside a buffet food feast, with salads and picnic favourites. And it packs well, so if you're heading to a picnic, it's a great one to take along - tear it into smaller pieces and wrap in foil to get it into your picnic basket. To make things as easy as possible and cut down the ingredients list, we've used a packet of white bread mix, but you could make a homemade dough if you prefer.
Ingredients
500g packet white bread mix
2 tbsp olive oil
140g carton green pesto
1⁄2 x 250g packet grated mozzarella
50g Parmesan or pecorino cheese, grated
50g black olives, sliced
50g green olives, sliced
50g sun-dried tomatoes in oil, drained weight, chopped
WEIGHT CONVERTER
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Method
Make up the dough mix, following the directions on the pack and adding the olive oil, along with the recommended amount of water. Knead the dough for 5-10 mins until it's elastic.
Roll the dough out to a rectangle about 25 x 35cm (10 x 14in) on a lightly floured surface.
Leaving one of the long edges clear, spread the pesto over the dough. Scatter over the cheeses, olive and sun-dried tomato. Brush water along the clear edge, and then roll up the dough towards the clear edge, pressing well over the join.
Cut the dough into 12 pieces. Place them on their sides, so you can see the spiral shapes and place them fairly close together on a buttered baking sheet, in a rectangle of 4 x 3 rows.
Cover the bread with a piece of oiled cling film or a clean tea towel and leave in a warm place for about 30 mins-1 hour or until doubled in size and the rolls have joined together.
Set the oven to 200°C/400°F/Gas 6.
Remove the cling film or towel from the dough. When the oven is hot, place the baking sheet in the centre and bake the dough for 20-30 mins, or until it's an even golden colour and firm to the touch. Slide on to a wire rack to cool slightly. The rolls are best served warm on the day of making.
Top tip for making tear and share bread
Once cold, these rolls can be packed in a freezer bag. Allow to defrost, then warm through in a hot oven for a few mins and serve.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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