Although I have called this a picnic bread, it does not mean it can only be consumed at a picnic! It would also have a welcome place at a bbq. Or lunch. It’s a lovely summery bread made with my favourite gluten free bread recipe. I actually prefer this dish cold as the flavours develop and you are left with a tasty bread.
The basic bread recipe is one of my favourites and I have been playing around with it and have also made some picnic bread rolls, but that’s another recipe, another day! This recipe calls for the bread to be rolled up like a swiss roll and my tip with securing the edges is to use wet fingers. You need to smooth the edges where the bread meets together to stop the filling spilling out.
170g artichokes (I used a jar of them)
125g feta cheese, crumbled
zest of one lemon
2 tblspn parsly, chopped
salt and pepper to taste
- Pre-heat the oven to 180C/350F degrees.
- Chop the artichokes and place in a bowl, added the lemon zest, parsley and Feta cheese.
- Spread out the bread dough on parchment paper and either roll or press the dough into a rectangle shape. (Wet hands help here).
- Sprinkle the artichoke mixture over the dough, leaving space around the edges.
- Using the parchment paper on the long side of the rectangle and roll the bread firmly, like a swiss roll.
- Tuck the ends underneath to seal each end.
- Turn the bread to check the underneath seal and use wet fingers to smooth and seal the edges and ends. Place on parchment paper on a baking tin.
- Bake for 1 hour until golden brown.
- Cool and cut into slices.
- Eat and enjoy!
Serves 2- 4