This scrummy bread is a bit like pepperoni pizza and is perfect with a G&T or a long cold ‘mocktail’ and ready for sharing outdoors with friends and family.
450g strong white bread flour
7g fast acting instant easy-blend yeast
1 teaspoon salt
1 teaspoon caster sugar
2 Tablespoons olive plus extra
Approximately 280ml lukewarm water
Red chilli pesto
Mix the flour, salt, yeast, sugar, olive oil, and water in a large bowl. Bring the dough together and knead for approximately 8 minutes until springy and elastic. If the dough is very dry, add up to 20ml additional water.
Bring the dough into a ball, place in an olive oil-greased bowl, cover and set aside for about an hour until doubled in size.
Punch down the dough and divide in half. Roll and shape each half into a large circle (approximately 27cm or the size of a large dinner plate). Place one circle onto a sheet of nonstick baking paper, spread thinly with red chilli pesto to taste and dot with nduja. Place the remaining dough circle on top, place a circular object (like a glass) in the middle of the dough, and using the glass placement as a guide, cut 12 equal ‘slices’ through the dough. (Do not cut through the centre of the dough where the glass is! Leave the dough circle in the centre —think bicycle spokes).
Twist each ‘slice’ three times, remove the glass, cover the dough again with clingfilm and set aside to rise a second time until puffy (probably about 30-40 minutes).
Preheat oven to 180 degrees fan/200 degrees C. Bake for approximately 25 minutes until golden brown.
For this bake, I used ingredients from local producers — strong white flour from @cotswoldflour, red chilli pesto from @pinksaltshed, and G&T gin is from @cotswoldsdistillery.
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