Recipe provided by Neff,
Ingredients:
Dough:
1 x 7g sachet of easy bake/ fast action yeast (dried)
360ml tepid water
540g plain flour
1 1/2 tsp caster sugar
1 1/2 tsp salt
3 tablespoons olive oil
Flour for rolling
Filling:
1 tbsp olive oil
1 onion, peeled and finely chopped
3 cloves garlic, peeled and minced
185g jar sundried tomato paste
150g grated red Leicester cheese
1 egg, lightly whisked
40g black olives, chopped roughly
2 tbsp pesto (optional)
Instructions:
1.Add the yeast to the water and stir. Leave for 5 minutes until it starts to foam (if it doesn’t foam, your yeast may be too old or the water may not be warm enough or too warm).
2. Place the flour, sugar and salt and oil in a large bowl and stir together. Add three-quarters of the water. Mix with your hands, add more water as necessary, until it forms into a dough. It should be a little sticky.
3. Turn the dough out onto a floured surface and knead (or use a food mixer with a dough hook) for 7-8 minutes until smooth.
4. Place the dough in a large oiled bowl and place in the oven on the dough proving setting for 30 minutes, until doubled in size. Meanwhile heat the oil in a pan over a medium-high heat. Add the onions and garlic and cook for 5 minutes, stirring often until the onions have softened. Turn off the heat and stir half of the tomato paste into the onions.
6. Remove the dough from the oven and change the oven setting to CircoTherm® 180°C.
7. Place the dough on a floured surface, then knock the air out with your hands.
8. Divide the dough into 2 equal portions and roll each one out into a long, thick rectangle (approx. 15cm x 50cm).
9. Spread the onion and tomato mixture onto the dough, then sprinkle with the cheese.
10. Roll the dough up, working from the long side, so you have two long rolls.
11. Place the rolls in a wiggly shape on a medium sized baking tray that has been lined with baking parchment. Seal the two rolls together at one end – so it looks like one long roll.
12. Brush the egg over the dough, then spread the remaining tomato paste into the gaps between the bread. Brush a little bit of the tomato paste on top of the egg wash – to give a slightly bloody effect. Sprinkle the olives into the gaps.
13. Place the tray in the oven and cook for 20-25 minutes until cooked throughout.
14. If you like you can dot little blobs of green pesto in the gaps after cooking – for a more gruesome look.
Tip: You could also use the bread baking function to bake this bread if your oven has it.
