• 250g ciabatta bread mix
  • extra-virgin olive oil

  • chopped to make 1 tbsp rosemary needles
  • 3 handfuls young spinach leaves
  • 400g block or 3 balls mozzarella, sliced
  • 300g jar roasted red peppers, drained and torn into pieces
  • 2 x 70g packs Italian salami


  • 100g green olives, pitted and chopped
  • 1 small shallot, finely chopped
  • 2 tsp capers
  • 1 tbsp red wine vinegar


  • STEP 1

    Heat the oven to 220c/ fan 200c/ gas 7. Make the bread dough following the pack instructions. Shape 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 with2 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.

  • STEP 2

    Mix all the olive salad ingredients and season. Dip a brush into the dressing from the salad and brush both sides of the bread.

  • STEP 3

    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 at least an hour before eating.


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