Mark Sargeant cooks up a delicious recipe with a difference - freshly baked stuffed bread.
450g strong plain white flour
300ml warm water
10g fast-action dried yeast
3 tablespoons of extra virgin olive oil, plus extra for brushing
1 tbsp oil
3 anchovy fillets
2 cloves of garlic, sliced
1 tsp grated nutmeg
60g black olives, pitted and chopped
1x125g mozzarella balls, cut into cubes
Maldon salt for sprinkling
1 tbsp extra virgin olive oil
1x large spring of rosemary, needles only
Salt and black pepper to taste
- Sift the flour into a large bowl and stir in the yeast. Make a well in the centre, pour in the oil and the water and with the help of a wooden spoon, mix all together.
- Transfer the mixture on a floured surface and knead for 10 minutes until you create a smooth and elastic dough.
- Place the dough into a greased bowl, cover with cling film and leave to rise in a warm place for about 1 and ½ hours until nearly doubled in size.
- Preheat the oven to 220º.
- Heat some oil in a pan and add 3 anchovies fillets and the sliced garlic. Stir until the anchovies break down and the garlic is lightly toasted.
- Add the spinach to the pan and wilt down. Season with a pinch of salt and pepper.
- Grate over 1 tsp of nutmeg once the spinach has wilted and stir.
- Drain and cool the spinach mixture.
- Place the rocket, olives, mozzarella and parmesan into a large bowl and mix. Once cooled, add the spinach mixture to this bowl and combine the two together. Season to taste.
- Brush with oil a 28cm x18 rectangular tin and sprinkle some sea salt over.
- Knock back the dough and divide into two equal sized pieces. Roll out the first half and place in the oiled and salted tin. Press this into the base of the tin. Spoon over the filling, leaving a small border around the edge.
- Layer roughly 7 slices of thinly sliced pancetta over the mixture.
- Roll out the second half of dough to make the lid. Roll into a rectangle and place over the base. Pressing the edges down over the base layer so the mixture is sealed in the dough.
- Gently press your fingertips into the dough to make indentations then brush extra virgin olive oil over the top. Sprinkle with a generous pinch of seas salt and scatter fresh rosemary over the top and bake in the middle of the oven for 40 minutes until risen and firm.