Mediterranean lunch loaf

Paul Hollywood roll up a tempting treat in this lovely chicken-and-cheese filled Mediterranean style lunch bread
By Paul Hollywood
Mediterranean lunch loaf
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes plus 1 hr rising
  • Effort: medium

Ingredients

main

  • 500 g strong bread flour
  • 25 g yeast
  • 12 g salt
  • 60 ml olive oil
  • 290 ml water
  • handful of basil, chopped

For the filling:

  • 2 chicken breasts
  • 100 g brie, cut into cubes
  • 200 g sweetcorn, cooked
  • 2 roasted peppers, chopped
  • 2 roasted yellow peppers, chopped
  • 30 ml olive oil

Method

1. Preheat the oven to 200°C/gas 6. Mix the ingredients for the dough together and knead until smooth.

2. Divide the dough in half and pat out one part into an 8-inch square, about 1/2 inch thick. Transfer to a baking sheet.

3. Combine all ingredients for the filling, and scatter over the dough. Drizzle with a little olive oil if liked.

4. Pat out the remaining dough into a similar sized square and use to cover the filling. Leave to rise for 1 hour, or until the dough has doubled in size.

5. Bake for 25 minutes until golden and crisp.

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