- 500 g crusty white bread mix
- 100 g sundried tomatoes in olive oil, halved (reserve 1 tbsp oil)
- 200 g courgette, grated
- 150 g ricotta
- 14 g fresh basil, leaves picked
- 1 tsp olive oil, for greasing
- 10 g parmesan, grated
Tip the bread mix into a bowl and, using the reserved sundried tomato oil and 310ml warm water, make the dough following pack instructions.
After the first rise, knead the dough for 1 minute, then roll out to about 20 x 30cm. Spread the sundried tomatoes, grated courgette, ricotta and basil leaves over the dough to within 2cm of the edges.
Roll up the dough from one short end and place on an oiled baking sheet seam-side down. Loosely cover with oiled clingfilm and leave in a warm place to rise for 30 minutes, or until doubled in size.
Preheat the oven to 200°C, fan 180°C, gas 6. Scatter the parmesan over the top of the loaf and then bake for 45 minutes, until golden and risen. Allow to cool slightly before slicing.