Antipasto pullapart loaf

Ingredients

2 1/2 cups plain flour

2 tsp dried yeast

2 tsp sea salt flakes, plus extra to sprinkle

1 tsp caster sugar

2/3 cup warm water

1/4 cup  extra virgin olive oil, plus extra

2 cups finely shredded English spinach

150g feta, crumbled

90g olives, thinly sliced

90g sundries tomato, finely chopped

1/4 cup finely shredded basil

Methods

Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add the combined water and oil and stir. Turn on to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Grease a 10 x 20cm loaf pan or 9" cake tin if you want round shape. Gently punch down dough. Knead for 2 minutes or until dough returns to its original size. Divide into eight even portions. Roll 1 portion into into a 10 x 20cm rectangle, about 5mm-thick. 

Combine feta, basil, us dried tomatoes, olive, and spinach in a bowl.

Top one-eight of the filling on each dough and roll to enclose filling. Cut in half widthways. Place side by side and cut-side down in the pan. 

Continue with remaining ingredients. Cover and place in a warm, draught-free place for 30 minutes or until dough has risen to the top of the pan.

 

Lightly brush dough with extra oil. Sprinkle with extra sea salt flakes. Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 20 minutes or until bread is golden brown. Serve warm.