This is an easy cutting bread that creates ready-made sandwiches. Traditional Italian 00 flour makes a lovely smooth dough.

Serves: 8 - 10

Preparation: 40 minutes + 30-35 minutes baking

Plus: Read the label on the flour to check that it is suitable for bread making and contains at least 11 g of protein per 100 g flour.


  • 450 g strong white bread flour or 00 white flour
  • 1 tsp salt
  • 1 tsp fast-action dried yeast
  • 3 tbsp. extra virgin olive oil
  • 300 ml hand-hot water
  • Extra virgin olive oil, for brushing

For the filling

  • 75 g Parma, Prosciutto or Serrano ham
  • 150 g mozzarella, torn
  • 150 g Fontina cheese, cut into small cubes
  • 25 g grated Parmesan
  • Half a 280 g jar of chargrilled artichoke hearts, cut into small pieces
  • Half a 280 g jar of chargrilled red peppers, thickly sliced
  • 15 g fresh basil leaves
  • Freshly ground black pepper


  1. Combine the flour, salt and yeast in a large mixing bowl.
  2. Make a well in the centre and add the olive oil and water. Mix to a dough
  3. Turn out on to an unfloured work surface and knead for about 10 minutes until smooth.
  4. Cover and prove in a warm place until doubled in size
  5. Grease a baking sheet
  6. On a lightly floured work surface roll out the dough to 40 × 28 cm lay the ham over the surface to within 2 cm of the edge.
  7. Scatter over the cheeses, artichoke hearts, peppers and basil leaves. Season with pepper
  8. Starting from the long edge, fold the third of the dough nearest to you over the filling, then fold the top third over.
  9. Place on the baking sheet, making sure that the join is underneath. Tuck the ends under, cover and prove for about 30 minutes
  10. Preheat the oven to gas mark 6/200◦C/400◦F
  11. Using a skewer, spike the dough randomly right through to the baking sheet.
  12. Brush the surface of the dough with olive oil and bake for 30-35 minutes until golden.
  13. Allow to cool slightly before serving warm or serve cold
  14. Alter the fillings to suit your taste. Olives and sundried tomatoes work equally as well

Recipe from the Women’s Institute book of Bread by Liz Herbert.