Cheesy Picnic Bread with Pepperoni and Tomatoes By Carol Bowen Ball
Featured in the ESSE Four Seasons Cookbook
Bored with your summer meal routine? Sometimes all you need is a change of scene (literally). Take advantage of the warm weather and enjoy a delicious al fresco meal in your garden or at the park or beach with family and friends. From crunchy vegetables and juicy fruits to cheeses, sandwich meats, summery salads, and whole-grain breads – a super-fast picnic is easy to organize and pack. With a little more time and notice then plan ahead and make a shallot dartois or cheesy picnic bread the night before or early on the day of travel (especially if you want to eat it whilst still warm).
It’s essential to keep perishable foods cold, so be sure to pack items like veggies, cheese or other dairy products, lean meats, and soups and salads at the bottom of your cooler for safe travel, and the nonperishable foods like fruits, nuts, and crackers at the top or in a separate picnic basket.
This moreish picnic bread is great served warm with dips like hummous or guacamole. Keep warm wrapped in foil and a tea towel for transporting.
Makes: 12 slices
For the bread
Ingredients
- 300ml tepid water
- 1 tbsp dried yeast
- 500g strong plain bread flour
- 1 tsp salt
- 2 tbsp finely chopped sun-dried tomatoes in oil
- 2 tbsp grated Parmesan cheese
For the filling
Ingredients
- 125g mozzarella – roughly torn
- 70g sliced pepperoni
- 100g baby plum tomatoes – halved and deseeded
- 15g fresh basil leaves – roughly torn
Method
- Preheat the oven if necessary to 220°C/Fan 200°C/ ESSE Dial Guide HOT (Aim for the dial reading to be at the top end of HOT).
- Place half the water in a bowl, sprinkle over the yeast and leave to stand for 15 minutes.
- Mix the flour with the salt, yeast mixture, tomatoes, Parmesan and remaining water and mix to a soft dough. Knead for 5 minutes, cover and prove in a warm place until doubled in size, about 1 hour.
- Turn onto a lightly floured surface and knead for 2 minutes. Roll out to a 30 x 40cm oblong then cut in half lengthways. Scatter the mozzarella pieces, pepperoni, tomatoes and basil over both halves. Working from the longest side, tightly roll up each piece of dough. Place on lightly greased baking trays, cover with cling film and leave in a warm place for 40 minutes until doubled in size.
- Bake for 30-35 minutes until well-risen, golden and cooked. Allow to cool slightly before slicing to serve.
