• 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
• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 3 cloves garlic, peeled and minced
• 185g jar sun-dried tomato paste
• 150g grated red Leicester cheese
• 1 egg, lightly whisked
• 40g black olives, chopped roughly
• 2 tbsp pesto (optional)
- 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).
- Place the flour, sugar and salt and oil in a large bowl and stir together. Add threequarters of the water. Mix with your hands, add more water as necessary, until it forms into a dough. It should be a little sticky.
- 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.
- 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.
- Remove the dough from the oven and change the oven setting to CircoTherm® 180°C.
- Place the dough on a floured surface, then knock the air out with your hands.
- Divide the dough into 2 equal portions and roll each one out into a long, thick rectangle (approx. 15cm x 50cm).
- Spread the onion and tomato mixture onto the dough, then sprinkle with the cheese.
- Roll the dough up, working from the long side, so you have two long rolls.
- 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.
- 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.
- Place the tray in the oven and cook for 20-25 minutes until cooked throughout.
- 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.