A soft bloomer, filled with layer upon layer of Italian meats, cheese, salad, basil, tomato and onion, wrapped in cling film and ready to serve at your picnic.
SERVES 4–6
FOR THE BREAD
- 500g strong white bread flour
- 7g easy bake yeast
- 1.5 tsp unrefined golden caster sugar
- 1 tbsp unsalted butter, softened
- 1.5 tsp salt
- 300ml warm water
FOR THE FILLING
- 3 tomatoes
- Rocket
- Basil
- 160g Emmental cheese
- 100g Italian meats
- 1 red onion
- Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips, rub in the butter until only fine crumbs are left. Mix in the water using a cutlery knife.
- Tip the dough onto a lightly floured surface and knead for 10 mins (or use the dough hook attachment on your mixer for 5 mins).
- Lightly grease the mixing bowl with some oil. Place the dough back in the bowl and cover with a clean tea towel. Leave to rise until doubled in size.
- Knock back the dough by gently kneading. Shape the dough into a circular bloomer, cover and leave to prove again.
- Preheat the oven to 200C/gas 6 and once the dough has doubled in size bake for 30–35 mins. When you tap the base of the loaf it should sound hollow. Cool on a wire rack.
- Slice the top of the loaf off carefully and set aside. Using a sharp knife carve out the centre of the bread. Do not cut out the base.
- Lightly drizzle the centre with some olive oil and begin to layer the fillings; meats, cheese, rocket, basil, tomato and onion. Gently pressing down each layer. Fill the centre-right to the top and drizzle lightly with oil before placing the loaf top back in place.
- Tightly wrap the whole loaf in cling film and chill in the fridge. Place a weighty object on top of the loaf to keep the fillings tightly packed together.
- When you are ready to serve or head off on your picnic, unwrap and cut into wedges.