Ingredients

Step by step

1. Combine all the dough ingredients in a bowl, using 350g water if you’re confident with breadmaking and shaping – if not, stick to 300g. Knead by hand for 15 minutes, or for 10 minutes in a stand mixer on low speed, until the dough is smooth and elastic.
2. Shape into a rough ball, return to the bowl, scatter with a little flour if it’s wet, then cover with a clean dry tea towel and leave to rise for 1 hour or until doubled in size.
3. Meanwhile, drain the oil from the anchovies into a bowl then snip in the anchovies, using scissors. Mix in the tomato purée, olives, capers, garlic, 2 tablespoons of olive oil, the chilli and most of the parsley, and season with black pepper. Lightly oil and line a 23cm diameter springform tin, then set both aside.
4. Once risen, punch the dough down then tip onto a floured surface and knead for a minute or so. Dust with flour then roll out to a rectangle about 38cm x 48cm. Spread the puttanesca filling out thinly over the entire surface of the dough, using the back of a spoon.
5. Roll up from one long side, making a neat swirl. With the seam-side down, trim the ends off with a sharp knife. Brush the roll with olive oil then cut into 8 pieces. Place one swirl in the centre of the tin with the rest around the edge, brush the tops with oil then cover with a tea towel and leave to prove for 30 minutes, until puffed up and pillowy. Preheat the oven to 200°C, fan 180°C, gas 6.
6. Bake the bread for 25 minutes, then remove, brush with a little more oil and return to the oven for a final 10 minutes, or until golden, puffed and cooked through. Remove from the oven, cool in the tin for 5 minutes, then carefully remove to a wire rack and cool until just warm or room temperature. Scatter with the remaining parsley to serve.
   To store

   These swirls are best on the day they’re baked, but they’ll keep wrapped in foil for up to 2 days, or can be frozen. Try microwaving them (without foil) for 30 seconds to bring back to plumpness.