“Tear and share” bread wheel

SERVES 8 TO 10

INGREDIENTS

300ml warm water

2 tbsp extra virgin olive oil

500g “00” flour

2 tsp caster sugar

1 tsp chopped thyme

2 tsp fast action dried yeast Semolina, for dusting

100g cooked crispy pancetta, finely chopped 2 tsp chopped rosemary

60g grated mozzarella

Egg wash (1 egg and 2 tbsp cold water) Sea salt

Basil pesto, for the centre to dip

METHOD

1 Combine the water and olive oil in a small bowl or jug.

2 Place the flour, sugar, thyme and yeast in the bowl of a mixer fitted with a dough hook.

3 Mix in enough of the warm water to form a soft dough. Knead for about 5 minutes, until the dough is spongy and smooth, adding a little more flour or warm water if necessary.

4 Brush a large bowl with olive oil for proving the dough. Shape the dough into a ball and place it in the oiled bowl.

5 Cover with wrap and leave to rise in a warm place for about 2 hours or until it has doubled in size.

6 Line a large baking tray with baking parchment and dust with semolina.

7 Dust a work surface with semolina and turn out the dough. Knock the dough back / knead for 2 minutes, then roll out to form a 20cm x 30cm rectangle. Spread the cooked pancetta, rosemary and mozzarella on one half of the dough, fold the other half over the pancetta and lightly push down.

8 Roll out into a 20cm circle on parchment and move to a baking tray. Cut a 4cm circle in the centre. Place a piece of foil in the circle. Cut strips around the circle.

9 Twist each strip, leaving a little space between them to allow them to rise.

10 Loosely cover with oiled wrap and leave to rise again in a warm place for about 30 minutes, until the twists double in size.

11 Pre-heat the oven to 200°C/fan 180°C/gas 6. Brush the twists with a little egg wash and sprinkle each one with a pinch of sea salt and thyme. Bake for 12 minutes, reduce the heat to 180°C/fan 160°C/gas 4 and bake for a further 10 minutes until golden and cooked. Transfer to a cooling rack.