PIZZA LOAF

SERVES 12 4 SMARTPOINTS PER SLICE

250g strong white bread flour, plus extra for dusting

1 tsp salt

½ tsp caster sugar

3g fast-action dried yeast

1½ tbsp olive oil, plus extra for greasing

50g pitted green olives, chopped

70g sun-dried tomatoes in oil, drained and roughly chopped

Small handful fresh basil, chopped

125g light mozzarella, torn into chunks

1 egg, lightly beaten

SIFT the flour into a large mixing bowl and add the salt, sugar and yeast. Make a well in the centre, then pour in 120ml warm water and the oil, and mix with a wooden spoon to form a soft dough. Turn the dough onto a lightly floured surface and knead for 7-10 minutes or until smooth and elastic. Transfer to a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour or until doubled in size. Combine the olives, sun-dried tomatoes, basil and some ground black pepper. Put the dough onto a lightly floured surface. Knock out the air by punching the dough and stretching it for a few minutes. Roll into a 36cm x 22cm rectangle. Spread over the tomato and olive mixture and dot with mozzarella. Starting from the longest edge, roll the dough tightly into a sausage shape. Cut in half lengthways, leaving 3cm uncut at one end so the halves are still attached. Twist the halves together like a rope. Put the dough on a large baking sheet lined with baking paper. Cover with lightly oiled clingfilm and set aside in a warm place to prove for 35 minutes. Preheat the oven to 220c/fan 200c/gas 7. Brush the loaf with beaten egg and bake for 35-40 minutes or until cooked through. If the loaf is catching, cover loosely with foil. Cool for 5 minutes, then slice.