Italian Picnic Loaf Recipe

Italian picnic loaf

Name: Italian picnic loaf
Total time: 1 h
Yield: Serves 8
Ingredients: 250g ciabatta bread mix; extra-virgin olive oil; chopped to make 1 tbsp rosemary needles; 3 handfuls young spinach leaves; 400g block or 3 balls mozzarella sliced; 300g jar roasted red peppers drained and torn into pieces; 2 x 70g packs Italian salami; 100g green olives pitted and chopped; 1 small shallot finely chopped; 2 tsp capers; 1 tbsp red wine vinegar

Published: January 21, 2015 at 10:00 AM

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Serves 8

Easy

Total time: 1 hr

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A fantastic easy-to-make recipe using a ciabatta bread mix, baked then stuffed with an olive salad, salami, roasted red peppers, mozzarella and spinach. Wrap in foil and slice to serve

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Ingredients

Nutrition

250g ciabatta bread mix
extra-virgin olive oil
chopped to make 1 tbsp rosemary needles
3 handfuls young spinach leaves
400g block or 3 balls mozzarella

sliced
300g jar roasted red peppers

drained and torn into pieces
2 x 70g packs Italian salami

OLIVE SALAD

100g green olives

pitted and chopped
1 small shallot

finely chopped
2 tsp capers
1 tbsp red wine vinegar

Nutrition: per serving

kcal371
fat26.2g
carbs16.8g
fibre1.2g
protein16.9g
salt2.3g

Method

step 1

Heat the oven to 220c/ fan 200c/ gas 7. Make the bread dough following the pack instructions. Shape into a flattish, domed round and put on a baking tray covered with oiled clingfilm. Leave to prove for 20 minutes (it will be approx doubled in size). Uncover and use your fingers to press small indents into the top of the dough then drizzle with2 tbsp olive oil. Toss the rosemary in a little more olive oil then scatter over the bread. Bake for 20-25 minutes until risen and golden. Cool completely then slice in half.
step 2

Mix all the olive salad ingredients and season. Dip a brush into the dressing from the salad and brush both sides of the bread.
step 3

Spread half the salad on the bottom half of the bread. Add the spinach followed by the mozzarella, salami and peppers, seasoning as you go. Finish with the rest of the olive salad. Wrap tightly in foil. Leave for at least an hour before eating.

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