This recipe is great to take with you on your self-catering break. Raid the local deli, pick up a fresh-from oven loaf and some local cured meat and cheese
1 round country-style loaf, around 15-18cm (6-7in) diameter
Extra-virgin olive oil for brushing and drizzling
150g (5oz) thinly sliced salami
Handful of basil leaves
125g (4oz) marinated roasted peppers, drained
2 x 125 g x 125g (4oz) buffalo mozzarella, drained and sliced
Directions
Step 1
Slice off the top of the loaf about 4cm (1½in) down and reserve. Remove most of the centre of the loaf, leaving a 2cm (¾in) thick bread shell. Brush the sides and the bottom of the loaf with the olive oil.
Step 2
Cover the inside of the base of the bread shell with a layer of sliced salami and a scattering of basil leaves. Drizzle with a little olive oil and season with black pepper.
Step 3
Follow with a layer of roasted peppers, another layer of salami and basil, olive oil and black pepper. Next add a layer of buffalo mozzarella, then the salami, basil, oil and black pepper again. Continue layering until the bread shell is full, finishing with
a layer of salami.
Step 4
Make sure the ingredients are packed in firmly, then replace the bread lid, brushing it first - on the breadcrumb side - with a little olive oil. Wrap tightly in clingfilm. Place a weight on top and chill overnight. To serve, unwrap and cut into wedges.
Leftover bread
Use the leftover bread to make croutons to add to salads. Cut into bite-size cubes and put on a baking sheet. Drizzle with olive oil and toss to coat. Bake at 200ºC (180ºC fan) mark 6 for 10-15min until golden.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
