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Twisted sobrasada sharing loaf


Makes: 2 loaves
Serves: 4-6
timePrep time: 30 mins
timeTotal time:
Twisted sobrasada sharing loaf
Recipe photograph by Dan Jones

Twisted sobrasada sharing loaf


Makes: 2 loaves
Serves: 4-6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
412Kcal
Fat
18gr
Saturates
7gr
Carbs
47gr
Sugars
0gr
Fibre
2gr
Protein
15gr
Salt
0.7gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 1 x 500g pack Taste the Difference focaccia and ciabatta bread mix
  • 1 tbsp olive oil, plus extra for greasing plain flour, for dusting
  • 1 x 145g pack Taste the Difference Sobrasada de Mallorca
  • 1 x 150g ball mozzarella, drained and chopped
  • 1 tbsp thyme leaves
  • 1 egg, beaten
  • 1 tbsp grated pecorino or Parmesan

Step by step

Get ahead
Freeze the cooled bread for up to 1 month, defrost and reheat, wrapped in foil, for 10 minutes at 180°C, fan 160°C, gas 4.
  1. Place the bread mix in a bowl, add 350ml water and the olive oil and mix together with a fork until the mixture is smooth. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Put in a large bowl, cover with clingfilm and leave in a warm place for 30 minutes until slightly risen.
  2. Knead the risen dough for a minute to knock out the air, then gently roll out into a large rectangle 35 x 30cm. Cut the dough in half to create 2 short rectangles; spread the sobrasada all over both pieces. Top with the mozzarella and most of the thyme leaves.
  3. Starting from one of the long sides, tightly roll each piece of dough into a cylinder, then use a sharp knife to cut the roll in half lengthways. Turn so that the cut sides face up and firmly press the two top ends of dough together. Gently twist the 2 pieces together, making sure that the cut surfaces stay mostly exposed. Press the bottom ends together to seal. Repeat with the second piece of rolled dough. Transfer the twisted loaves to a baking sheet lined with baking paper, loosely cover with oiled clingfilm and leave to rise in a warm place for 20 minutes, while you preheat the oven to 220°C, fan 200°C, gas 7.
    Tip
    If your baking tray is rimless, place a second tray in the bottom of the oven, to catch any drips.
  4. Remove the clingfilm, brush the loaves with beaten egg; sprinkle with the cheese and remaining thyme. Bake for 20 minutes until golden and crisp. Cool slightly before serving.
Chef quote
This incredibly moreish bread can be a meal in itself warm from the oven, served with a crisp salad, or it makes a great accompaniment to a bowl of soup

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