Mediterranean Layered Bread

The filling of this versatile, savoury loaf can be varied to create delicious results that are different every time.


Serves 20

Preparation Time

Cook time

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Cook's NoteThe bread is ready when it sounds hollow when you knock the bottom.
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For the dough:

  • 500ml water
  • 30g fresh yeast
  • 1kg plain flour, plus extra for dusting
  • 3 teaspoons salt
  • 50g lard or butter

For the filling:

  • A selection of the following, or choose your own favourites:
  • 3-4 tablespoons pesto
  • 10-15 sun-dried tomatoes
  • 2 tablespoons tapenade
  • 5 slices ham or 10 cooked streaky bacon rashers
  • 10 slices cheese


To make the dough: Mix the lukewarm water with the yeast. Add this to the flour and mix thoroughly. Add the salt and the lard or butter. Knead well for 10 minutes. Sprinkle flour over the dough and leave to rise under a moist towel for 15 minutes.

Knock the dough back by kneading briefly and leave to rise for another 15 minutes.

To assemble: Sprinkle flour onto your work surface and roll out the dough to 10mm thickness. Cut into approximately 5cm x 10cm rectangles, checking that they fit nicely into the tin.

Cover each of the pieces with the filling and place each one sideways-on in the loaf tin, layering up until the tin is full.

Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.

Leave the bread to rise under a moist towel for 45 minutes.

Bake for 40 minutes, then turn out of the tin onto a wire rack to cool.