Scaccia/lasagne bread

IF YOU are making two loaves, follow the same instructions but divide the dough in half after it has been left to rest and before rolling. Roll into a circle of 60cm, fill and fold as per instructions and bake for 15 to 20 minutes.

250g strong bread flour 250g semolina flour 10g fresh yeast 6g salt 30ml olive oil 300-330ml water Filling 2 onions diced 1 tbsp olive oil 400g cherry tomatoes cut into quarters ½ tsp salt 1 large bunch flat leaf parsley – roughly chopped 150g provola cheese or use a grated cheddar A little extra oil for brushing

Place the flours into a bowl with the salt and mix.

Mix the yeast with 100ml of the water and stir until it dissolves.

Make a well in the flour and begin to add a little water, slowly starting to incorporate the flour from the sides.

Add the yeast, oil and a little more water, and continue until all the flour has been incorporated and you have a soft, rough dough.

Rub a little olive oil on to your work surface, tip the dough onto it and knead.

Continue kneading for five to 10 minutes until the dough is smooth and silky. Place in a clean bowl, cover and leave to rest for at least an hour or until doubled in size.

The longer the better, as it will have a greater flavour the longer it’s left.

Prepare the filling. Heat the oil in a pan and fry the onion gently until it is soft but not coloured.

Add the cherry tomatoes, a pinch of salt and stir.

Cook for around five minutes until the tomatoes begin to break down and then turn off the heat and leave to cool.

Once cool, stir the chopped parsley through the mixture.

Line a baking tray with parchment and heat your oven to 200ºC.

When the dough is ready, tip it on to a floured work surface.

Roll into a large circle, about 80cm and 3mm thick.

Take three-quarters of the filling and spread it over the circle of dough, leaving a 4cm border around the edge.

Cover with three-quarters of the cheese.

Fold each side of the dough so it meets in the middle. Spread more filling down the centre covering the join, sprinkle over the remaining cheese.

Fold the ends over so they cover 2cm of dough. Starting with the end furthest away from you, fold the dough over so you have a neat parcel.

Place on a baking tray, brush with olive oil and bake for 35 to 40 minutes, until crisp and golden. Leave to cool before slicing. Makes one large loaf or two small loaves

Recipe courtesy of Paul Hollywood City Bakes.