Serves 8-10

Stuffed deli bread recipe

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Takes 20 minutes to make and 35-40 minutes to bake, plus rising and cooling

500g packet white bread mix
Flour, for dusting
280g jar mixed pepper antipasto, drained
175g SunBlush tomatoes in olive oil, drained and oil reserved
150g mozzarella balls, drained and diced
100g marinated pitted Kalamata olives
Large handful fresh basil leaves

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1. Make up the bread mix according to the packet instructions, kneading until smooth. Preheat the oven to 200°C/fan180°C/gas 6. Roll out the dough on a lightly floured surface to a 40 x 30cm rectangle.
2. Scatter over the peppers, tomatoes, mozzarella, olives and basil and drizzle with 1 tablespoon of the reserved oil from the tomatoes. Roll up the dough quite tightly from a short end until the filling is enclosed. Brush a large baking sheet with oil and arrange the loaf seam-side-down on top. Leave in a warm place for 15 minutes to rise slightly. Push a skewer right through the centre of the loaf to the baking sheet to make a hole for steam to escape during cooking. Brush with more oil from the tomatoes and scatter with rock salt and coarsely crushed black peppercorns.
3. Bake in the oven for 35-40 minutes, until risen and golden brown. Remove the bread from the oven and set aside on a wire rack for 15 minutes to cool slightly. Serve the bread warm or cold, cut into slices.

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