Savoury bread wreath


Serves 8

Preparatio­n time 45 minutes Baking time 40 minutes

You need

• 2 tablespoon­s olive oil

• 2 red peppers, in strips

• 200 g mushrooms, chopped • 100 g green olives, pitted and chopped

• salt and pepper, to taste

• 200 g feta, in cubes or chunks • 1 kg bread dough (home-made or store-bought)

• 2 tablespoon­s red pepper pesto (optional)

Here’s how

1 Heat the oil and fry the red pepper strips and mushrooms until cooked. Add the olives and season to taste with salt and pepper.

#173 (Remember the olives and feta are also salty.) Set aside to cool down slightly before adding the feta.

2 Roll out the dough into a big circle of about 1 cm thick. (If you work on baking paper it’s easier to transfer the bread to a baking sheet later.) To make the wreath, use a sharp knife or a pizza wheel to cut a star shape (four “spokes”) into the middle of the dough circle to make eight evenly spaced “leaves”. Don’t cut all the way to the outer edge of the circle – leave a wide border around the star shape. Spread a layer of pesto onto the border and top with the red pepper filling. Fold the outer edge of the dough circle up and fold the eight dough leaves outward over the filling. Press the tips of the leaves under the outer edge of the dough to prevent them from curling up when you bake the wreath.

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