With Christmas seeming like a long time ago and the fridge emptied of all that festive food, it is time to get back to normality.
After yet another week where I have been very slack with blog posts, (I blame New Year’s Eve!), I came up with this bread for lunch today and knew that I had to share it with you.
This loaf is full of the classic cheese, tomato and pepperoni flavours that I associate with pizza and is a meal in itself. You don’t even need to spread it with butter as the bread is lovely and moist because of the small amount of olive oil that it contains.
If you aren’t keen on pepperoni then substitute your favourite pizza toppings instead.
Ingredients – serves 4-6:
4 and 1/2 cups self raising flour
1 teaspoon baking powder
1/4 teaspoon salt
50g/2 oz butter, diced
1 teaspoon dried oregano, plus extra for sprinkling
black pepper, to season
1 cup grated cheese (I used ‘tasty’ but cheddar is also good)
85g/3 oz parmesan, shaved or grated
115g/4 oz pepperoni, sliced
12 cherry tomatoes, halved
1 small red onion, very finely sliced
1 and 1/2 cups milk
3 tbsp olive oil, plus extra for drizzling
- Heat your oven to 210C/190C fan forced/410F.
- Spray a 23cm/9in spring-form pan with cooking spray.
- Put the flour, baking powder and salt in a large bowl, then stir to mix.
- Rub the butter into the flour using your finger tips, until the mixture resembles fine breadcrumbs.
- Add the oregano, a good sprinkling of black pepper, both cheeses, the pepperoni, tomatoes and onion. Stir to mix. (Tip: I reserved a few pieces of pepperoni, a little onion and some tomatoes to put on the top of the loaf before baking, just to make it look pretty.)
- In a jug, whisk together the egg, milk and oil.
- Add the liquid to the bowl containing the other ingredients and use a flat-bladed knife to mix into a dough. The dough will be quite wet but if it doesn’t pick up all the flour then add a few more drops of oil.
- Put the dough into the prepared pan and spread it out to cover the base. Your hands may get a little messy
- Sprinkle a little oregano over the top of the dough, then drizzle over a small amount of olive oil.
- Bake for 25 minutes, then remove from the oven and cover the pan with foil. The foil prevents the top of the loaf from over-browning.
- Bake for a further 25-30 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and leave in the pan for 5 minutes, then turn out onto your serving plate. Leave for another 5 minutes before cutting into wedges and serving.