Olive and halloumi bread Recipe

Method

1. Tip the flour into a bowl and stir in the yeast. Add 300ml lukewarm water and combine to form a dough. Add the olive oil and salt and then knead the dough, either in a mixer with a dough hook or on a lightly floured surface, for 8-10 mins until smooth and elastic. Put the dough into an oiled bowl and smother the top with a little more oil. Cover with a clean damp tea towel and leave in a warm place to prove for 1 hr or until almost doubled in size.
2. Divide the dough into 6 pieces. Then divide two of the pieces in half again. Shape the four large pieces into flat disks, place a slice of halloumi and tsp of pesto into the centre. Fold the dough over pinching the seams firmly together.
3. Place on a flour dusted baking tray. Put a damp cloth on top and prove for a further 30 mins. Cover the smaller pieces in cling and place in the fridge. On a floured cutting board roll the smaller pieces of dough into 15cm rounds. Create a lattice pattern by making alternating incisions using a sharp knife.
4. Brush the halloumi filled rolls with the egg. Stretch a smaller piece of dough over each to expose the holes. Tuck the edges underneath. Press half an olive into each gap. Heat the oven to 220C/Gas 7. Once hot cook the rolls for 20 mins. Serve warm.