Mixed Antipasti Schiacciata

METHOD

(Makes 1 Loaf, 6-8 portions)

Place the bread mix into a bowl with the water and mix to  a soft dough.

Knead well for 5 minutes until a well developed dough is formed.

Add the olive oil and mix for a further minute and then rest the dough for 10 minutes.

Divide the dough into three pieces. Roll or press each dough piece out to about 20cm (8 inches) in diameter.

Grease the inside of a 20cm (8 inches) deep round tin with olive oil. Place a piece of dough inside the tin.

Scatter a third of the antipasti, parma ham and ricotta on top of the dough.

Place another piece of dough on top of the filling and repeat with another third of the antipasti, parma ham and ricotta.

Place the final piece of dough on top and the remaining filling.

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.

Bake in a preheated oven 180°C (390°F, Gas Mark 6) for 40-50 minutes until well risen and golden brown.