Mozzarella and chilli loaf

You'll love using your loaf when it comes to Paul Hollywood's kick-ass combination of fiery chillies and creamy mozzarella!
By Paul Hollywood
Mozzarella and chilli loaf
  • Rating:
  • Serves: makes 1 big round loaf
  • Cook Time: 30 minutes
  • Prep Time: 2.25 hours 15 minutes plus including rising time
  • Effort: medium



  • 500 g strong bread flour
  • 15 g salt
  • 30 g fresh yeast
  • 40 ml olive oil
  • 290 ml water
  • 6 red chillies, deseeded and finely chopped
  • 2 whole buffalo mozzarella


1. Combine the flour, salt, yeast, olive oil and water in a food processor to form a dough.

2. Knead the dough on a floured work surface for 5 minutes before returning to the bowl and leaving to rise for an hour.

3. Fry the chillies in a dry frying pan for 1 minute, add them to the dough and then roll it into a sausage shape and flatten it out. Roughly chop the mozzarella and place in a line down the centre of the dough. Fold in the sides to form a pocket and roll the dough out again into a sausage shape of about 46cm in length.

4. Twist the dough to give a twirl shape and form the dough into a circle by pinching the two ends of dough together. Place the loaf on a greased baking sheet and leave to rise for a further hour.

5. Set the oven to 200°C/gas 6. Bake for 30 minutes.

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