ROMESCO BREAD SWIRLS

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.

Good

% Daily Values based on a 2,000 calorie diet

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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