1 to 2 hours
By Matt Tebbutt
For the bread
- 500g/1lb 2oz strong white flour, plus extra for dusting
- 2 tbsp dried yeast
- 1 tbsp olive oil
- pinch salt
For the tuna mayonnaise
- 1 free-range egg
- 1 lemon, juice only
- 1 garlic clove, finely chopped
- 100ml/3½fl oz olive oil
- 160g tin tuna in brine
- handful finely chopped flatleaf parsley
- 1 tbsp tomato ketchup
For the filling
- 200g/7oz mozzarella, sliced
- 200g/7oz smoked mozzarella, sliced
- 1 small bunch basil leaves
- 3 plum tomatoes, thinly sliced
- 3 tbsp baby capers
- 1 red onion, thinly sliced
- 400g/14oz heritage tomatoes, thinly sliced
- handful baby rocket leaves
- handful caper berries
- 1 bunch flatleaf parsley, finely chopped
To make the bread, put the flour, yeast, olive oil and salt into a food processor with a dough hook attachment. Mix with 300ml/10fl oz water until a dough is formed, than transfer to a bowl and cover with a damp tea towel. Leave it to prove for 1 hour.
Meanwhile, make a mayonnaise by blending together the egg, lemon juice, garlic in a food processor and gradually add the oil until emulsified. Then mix in the tuna, parsley and tomato ketchup.
Knock the dough back and roll into a rectangle. Cover and leave to rest for 10 minutes.
Preheat the oven to 220C/200C Fan/Gas 7.
Spread some of the tuna mayonnaise over the dough and top with the rest of the fillings. Roll up the dough into a sausage shape. Brush with olive oil, sprinkle with salt and bake for 25–30 minutes.
Allow to cool and slice before serving. Serve with the garnish and the remaining tuna mayo on the side.