600g baker’s flour
2 sachets (14g) dried yeast
2 tsp brown sugar
2 tsp ne salt
2 Tbsp extra virgin olive oil
500g store-bought slow-cooked pork meat
1⁄4 cup pizza sauce
1 cup store-bought re-roasted capsicums, sliced
1⁄2 red onion, finely sliced
2 Tbsp pitted black olives, chopped
2 Tbsp basil pesto
1 cup grated mozzarella
Baby basil leaves, to garnish
Combine 1⁄4 cup of the flour with yeast, sugar and 1⁄4 cup of tepid water in a small bowl. Mix well and set aside for 10 minutes or until foamy.
Transfer yeast mixture to the bowl of an electric mixer fitted with paddle attachment. Add salt, remaining flour and 1 1⁄4 cups tepid water. Beat on medium for 3 minutes or until combined. Add olive oil and beat for 10 minutes or until dough is smooth. Cover bowl with plastic wrap. Set aside in a draught-free place to prove for 1 hour or until doubled in size.
Meanwhile, warm slow- cooked pork with its sauce in a microwave-safe bowl on medium/50% for 3 minutes. Shred meat with 2 forks and mix well into the sauce. Set aside.
Turn out dough onto a lightly floured surface and divide into 4 even pieces. Roll each piece into a log about 40cm long and flatten with a rolling pin to about 10cm wide. Spread pizza sauce over each piece, leaving a 1cm border. Top with pork, capsicum, onion, olive, pesto and cheese. Pinch long edges of logs to enclose topping.
Line up the logs and join all 4 logs at 1 end by pressing the dough together. Mark the log positions 1 to 4 from left to right. Braid the logs into a loaf in the following pattern: log 2 over 3, then 4 over 2, then 1 over 3 and repeat until the end. The logs change position as you braid. Fold ends under and pinch to secure. Place on a large oven tray lined with baking paper. Cover with plastic wrap and set aside for 1 hour or until doubled in size.
Preheat oven to 180°C fan-forced (200°C conventional). Bake bread for 35 minutes or until golden and hollow sounding when tapped. Transfer the bread to a wire rack to cool. Garnish with baby basil. Slice to serve.