Tear and share bread Recipe

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serves:

12

Skill:

medium

Prep:

30 min

Cooking:

30 min

Nutrition per portion

RDA
Calories 294 kCal 15%
Fat 15g 21%
  -  Saturates 3g 15%

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.

Ingredients

  • 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

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 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.

More Recipe Ideas

Top Tip

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.