QUILTED OLIVE AND HALLOUMI LOAF

These regal, puffy loaves are the perfect accompaniment to a Mediterranean spread, as they are made for sharing and tearing.

MAKES 4 LARGE ROLLS

✣ 500g (1lb 2oz) strong white bread flour

✣ 7g sachet fast-action dried yeast or 15g (½oz) fresh

✣ 3tbsp olive oil, plus extra for greasing

✣ 2tsp sea salt

✣ 100g (3½oz) halloumi, cut into 4 slices

✣ 4tsp pesto

✣ 1 egg, beaten

✣ 150g (5oz) black and green olives

1

Tip the flour into a bowl and stir in the yeast. Add 300ml (10fl oz) lukewarm water and combine to form a dough. Add the olive oil and salt, and then knead the dough, either in a mixer with a dough hook, or on a lightly floured surface, for 8-10 mins until smooth and elastic. 2

Put the dough into an oiled bowl and smother the top with a little more oil. Cover with a clean, damp tea towel and leave in a warm place to prove for 1 hr or until almost doubled in size.

3

Divide the dough into 6 pieces. Then divide

2 of the pieces in half again. Shape the 4 large pieces into flat discs, and place a slice of halloumi and 1tsp pesto into the centre of each. Fold the dough over, pinching the seams firmly together. Place on a flour-dusted baking tray. 4

Put a damp cloth on top and prove for a further 30 mins. Cover the smaller pieces in cling film and place in the fridge.

5

On a floured cutting board, roll the smaller dough pieces into 15cm (6in) rounds. Create a lattice pattern by making alternating incisions with a sharp knife. Brush the halloumi-filled rolls with the egg. Stretch a smaller piece of dough over each to expose the holes and tuck the edges underneath. Press half an olive into each gap.

6

Heat the oven to 220C/ Gas 7. Once hot, cook the rolls for 20 mins. Serve warm.