Stuffed picnic loaf
Serves 8 or more | prep 30 mins | total time
- 500g Wright’s Parmesan and sundried tomato bread mix or 500g white bread mix
- 500g frozen chargrilled Mediterranean vegetables
- 2 tbsp olive oil, plus extra for greasing
- 250g ricotta
- 50g Parmesan, finely grated, plus 1-2 tbsp extra for sprinkling
- 125g fresh green pesto
- plain flour, to dust
- 150g sunsoaked tomatoes, drained
- 50g toasted pine nuts
- 35g wild rocket
The loaf can be made and baked a day ahead. Store wrapped in foil.
- Make up the bread mix according to the pack instructions.
- While the dough is resting, pan-fry the Mediterranean vegetables in 1 tablespoon olive oil, following the pack instructions, then spread out on a large plate to cool.
- Mix the ricotta with 50g Parmesan and the green pesto, plus some seasoning to taste.
- Roll out the bread dough on a lightly floured surface, to a rectangle measuring 25 x 40cm. Spread with the pesto-flavoured ricotta, leaving a 2.5cm border along both of the short sides. Scatter the Mediterranean vegetables, sunsoaked tomatoes, pine nuts and rocket evenly over the top.
- Roll up tightly like a Swiss roll, starting from one of the short sides of the rectangle. Pinch the seam closed, but leave the ends of the roll open, and place the rolled dough on a greased baking tray, seam-side down. Brush the top of the loaf with 1 tbsp oil, cover with clingfilm and leave to prove for 30 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
- Remove the clingfilm and sprinkle the extra Parmesan on top of the loaf. Bake in the oven for 50 minutes or until the loaf sounds hollow when you tap the base with your knuckles. Cool on a wire rack before slicing.
Forget sandwiches, this stuffed loaf is a fabulous get-ahead choice for a picnic.