This easy-to-make tear and share bread is full of all of the flavours of Italy – sun-dried tomatoes, pesto, olive and cheese nestle in the swirls of the dough for a truly delicious family-style loaf. We’ve cut down the ingredients list by using a packet of white bread mix, but you could make a homemade dough if you prefer.
- For the dough:
- 500g packet white bread mix
- 2tbsp olive oil
- For the filling:
- 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
- You will need:
- Baking sheet, buttered
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 the 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.