ROMESCO BREAD SWIRLS

Name: ROMESCO BREAD SWIRLS
Cook time: 20 min
Total time: 20 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 🌿450g (15.9oz) strong white bread flour, plus a little for dusting; 🌿7g (1.5 tsp) sachet of fast-action dried yeast; 3 pinches of salt; 🌿300ml (10.1 fl.oz) lukewarm water; 10 cl olive oil; 🌿70g (2.5oz) blanched almonds; 🌿2 (160g) roasted red bell peppers from a jar; 🌿2 garlic cloves, peeled; 🌿2 tbsp tomato purée; 🌿1 bunch of fresh flat-leaf parsley, plus extra for topping; 🌿2 tablespoons red wine vinegar; 🌿2 tsp smoked paprika; 5 cl olive oil; 🌿salt + pepper; 🌿50g (1.8oz) pitted black olives, sliced

6 steps

Cook:20min

ROMESCO BREAD SWIRLS 😋 earlier this year we visited the INCREDIBLE in Manchester and tried their vegan-friendly romesco buns. We haven’t stopped thinking about them ever since! These Romesco Bread Swirls are our homage to Long Bois. Fluffy bread wrapped around a tangy roasted red pepper sauce. Unreal.

Updated at: Thu, 17 Aug 2023 00:18:37 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories593.4 kcal (30%)

Total Fat32.7 g (47%)

Carbs62.3 g (24%)

Sugars3 g (3%)

Protein12.6 g (25%)

Sodium364.4 mg (18%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

for the dough

450gstrong white bread flour

plus a little for dusting

7gfast-action dried yeast

3 pinchessalt

300mlwater

lukewarm

10 clolive oil

for the filling

70gblanched almonds

2 x 160groasted red bell peppers

from a jar

2garlic cloves

peeled

2 Tbsptomato purée

1 bunchfresh flat-leaf parsley

plus extra for topping

2 tablespoonsred wine vinegar

2 tspsmoked paprika

5 clolive oil

salt

pepper

50gpitted black olives

sliced

Instructions

Step 1

Mix flour, yeast and 1 teaspoon of salt. Add water and 2 tablespoons of olive oil. Combine, then pour out onto a floured worktop.

Step 2

Knead for 10 minutes. Grease the mixing bowl with olive oil, add the dough, cover with a damp tea towel and Prove for 1 hour.

Step 3

Toast almonds for a few minutes or until golden, then combine in a food processor with the red peppers, garlic, tomato purée, parsley (including any stalks), red wine vinegar, smoked paprika, 2 tablespoons of olive oil and generous pinches of salt and pepper.

Step 4

Flour a worktop and roll the dough into a rectangle approx 40cm x 30cm (15” x 12”) and a few millimetres thick. Trim the sides to create straight edges. Add the sauce, sprinkle over the sliced olives, then roll into a long log and slice into 12 rolls.

Step 5

Lightly grease a baking tray with olive oil, add the rolls in the tray and cover again with a damp tea towel. Prove for 20 minutes.

Step 6

Preheat the oven to 200°C fan / 425°F. Bake the swirls for 20-25 minutes or until golden. When you’re ready to serve, brush the rolls with extra olive oil and sprinkle chopped parsley on top.

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