White Spelt Party Bread


  • BASE
  • 250g Doves Farm Organic White Spelt Flour
  • ½ tsp Doves Farm Quick Yeast
  • ½ tsp sugar
  • ½ tsp salt
  • 150ml tepid water
  • 2 tbsp oil
  • ½unit red pepper
  • ½unit yellow pepper
  • ½unit red onion
  • 6 small tomatoes
  • 2 tbsp black olives, stoned
  • 2 tbsp green olives, stoned
  • 2 tbsp pickled red cabbage
  • 1 tbsp rosemary
  • 2 tsp salt



  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead dough in the bowl, or on a work surface, for 100 presses.
  5. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Line a large baking tray with parchment.
  7. Knead the dough for another 100 presses then spread it out onto a baking tray.
  8. Score the dough into 24 rectangles.


  1. Slice the peppers, dice the onion, halve the tomatoes, chop the olives and drain the cabbage, making a separate pile for each.
  2. Place a small pile of one topping in the middle of each of the 24 rectangles.
  3. Scatter the rosemary and salt over the top and leave the tray in a warm place to prove for 30 minutes.
  4. Pre-heat the oven.
  5. Drizzle oil over the top.
  6. Bake for 30-35 minutes until the dough is cooked and the toppings are sizzling.
  7. Carefully slide the bread off the oven tray onto a cooling rack. Let it cool slightly and serve warm.