Recipe: Italian Picnic Loaf

Italian Loaf 500

1 hour, Serves 8

The secret ingredient in this loaf is the olive salad, which acts as a fresh, punchy relish to perk up all the other fillings.


  • ciabatta bread mix 250g 
  • extra-virgin olive oil
  • rosemary needles chopped to make 1 tbsp
  • young spinach leaves 3 handfuls
  • mozzarella 400g block or 3 balls, sliced
  • roasted red peppers 300g jar, drained and torn into pieces
  • Italian salami 2 x 70g packs
  • olive salad
  • green olives 100g, pitted and chopped
  • shallot 1 small, finely chopped
  • capers 2 tsp
  • red wine vinegar 1 tbsp

 How to make: 

  • Heat the oven to 220C/fan 200C/gas 7. Make the bread dough following the pack instructions (Check your local Dobbies Foodhall for a ciabatta pack).
  • Shape dough into a flattish, domed round and put on a baking tray covered with oiled clingfilm. Leave to prove for 20 minutes (it will be approx doubled in size). Uncover and use your fingers to press small indents into the top of the dough then drizzle with 2 tbsp olive oil. Toss the rosemary in a little more olive oil then scatter over the bread. Bake for 20-25 minutes until risen and golden. Cool completely then slice in half.
  • Mix all the olive salad ingredients and season. Dip a brush into the dressing from the salad and brush both sides of the bread.
  • Spread half the salad on the bottom half of the bread. Add the spinach followed by the mozzarella, salami and peppers, seasoning as you go. Finish with the rest of the olive salad. Wrap tightly in foil. Leave for an hour before eating.

PER SERVING 371 kcals, protein 16.9g, carbs for 16.8g, fat 26.2g, sat fat 10.7g, fibre 1.2g, salt 2.3g