Step #1
Method (12 portions): Place the courgette into a colander and sprinkle with the salt. Leave to stand for 20 minutes. Rinse the courgettes and squeeze out as much water as possible.
Step #2
Heat up the oil olive and gently fry the garlic for 3-4 minutes, add the mushrooms, piquant peppers and onions and fry for a further 2 minutes then add the courgette and cook for 2 more minutes. Place the filling into a colander to strain and set aside to cool, then discard the liquid. Place the bread mix and water into a bowl and mix to a soft dough.
Step #3
Knead well for 5 minutes until a well developed dough is formed. Cover loosely with polythene and allow the dough to rest for 5 minutes. Roll the dough into a rectangle measuring 45cm x 20cm.
Step #4
Spread the cooled filling onto the dough, leaving a 1cm border. Roll the dough up into a fairly tight “Swiss roll” from the long side.
Step #5
Cut into 12 even size pieces. Place 3 x 4 pieces into a pre-lined 30x20cm (12x8 inches) tin.
Step #6
Cover with a damp tea towel, lightly oiled plastic or polythene sheet and leave in a warm place for about 40 minutes or until double in size. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 40-45 minutes until well risen and golden brown. (Cover with foil half way through if it is browning too quick) Brush with olive oil
