Step #1
Method (Makes 1 large loaf): Slice the vegetables into thin strips and toss in olive oil. Place on a baking sheet and roast in a preheated oven 200°C (390°F, Gas Mark 6) for 30 minutes till soft and starting to char at the edges.
Step #2
Allow to cool. Place the bread mix into a bowl with water 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.
Step #4
Divide the dough into three and roll each piece into a thin strip measuring approximately 35 x10cm (14 x 4 inches). Spoon the filling down each strip of dough leaving a 1cm (1/2 inch) edge. Dampen round the edge of each strip and bring the sides together, pinching the dough firmly together. Turn the strips over so that the joins are underneath. Starting from the centre, braid the three strips loosely together towards the end.
Step #5
Pinch the ends firmly together and repeat with the other half. Cover with a damp tea towel, lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Step #6
Brush with olive oil, then sprinkle with the rosemary sprigs and rock salt. Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen and golden brown.
