Antipasto Crazy Bread

Crazy because every loaf is a surprise, versatile as it takes on any ingredient and just simply, loads of fun!

Antipasto braid is a starter to a meal. So go ahead and adapt the recipe with what you have in the fridge.



  • 4 cups flour
  • 1.5 cups water (room temperature)
  • 1 tbsp caster sugar
  • 1 small sachet dried yeast (7g)
  • 1 tsp salt
  • 2 tbsps Olive oil / melted butter


  • cheese (Bocconcini or equivalent)
  • 400g Aritchoke hearts (jar)
  • 1/2 cup sliced pitted Olives
  • 1 roasted red Capsicum (sliced julienne and roasted, and then cut into squares)
  • Basil pesto
  • 1 tbsp dried Italian herbs


  • Parmesan, shredded
  • salt flakes


  1. Place bread ingredients into mixer and using dough hook, mix on low, for 10 mins
  2. Round dough up, rub on olive oil and let dough sit on lined baking tray.
  3. Proof dough on Professional Bake – proofing, (or manually steam) at 38c for 30 mins or until dough doubles in size
  4. Flatten dough on the same baking pan, with dough almost touching pan’s sides
  5.  Spread filling on the dough, starting with a layer of basil pesto.  Roll up dough like swiss roll cake/ log, pulling the dough firmly towards you each time
  6. Seal both ends by pinching and tucking the dough under
  7. Top log with salt flakes and shredded parmesan
  8. Bake on Professional Bake program, 220c for 35 mins. Start in a cold oven. No preheating necessary.
  9. Let cool before slicing

Optional dipping sauce – olive oil plus 2 tbsps balsamic vinegar and salt/pepper