Charcuter-wreath

Ingredients:

Dough:
4 cups bread flour
3 tsp dried yeast
1 tsp salt
1 Tbsp superfine sugar
3½ Tbsp Westgold Unsalted Butter, melted
1⅓ cups lukewarm water

Filling:
1 red bell pepper, roasted and sliced
½ cup black olives, pitted
½ cup fresh basil leaves
1 Tbsp rosemary, chopped
6 slices prosciutto
6 slices salami
½ cup mozzarella, grated
Black pepper
1 egg, beaten
Melted butter for brushing
Extra mozzarella for sprinkling

Topping:
10 cherry tomatoes
Fresh basil leaves
20 green and black olives
10 slices salami
5 slices prosciutto
5 baby roasted peppers
10 bamboo skewers

Method

To make the dough:
Place the flour, sugar, and salt in a bowl. Make a well in the centre and add the yeast. Pour over the warm water and leave to foam. Add the melted butter and mix to a soft dough.

Knead for 5 minutes until smooth. Cover and leave in a warm place until doubled in size.

To make the wreath:
Roll dough on a floured surface to 10in x 20in. Egg wash the top edge and brush the rest with melted butter.

Layer the roasted pepper and olives at the bottom edge. Spread salami and prosciutto above, then sprinkle mozzarella, herbs, and black pepper.

Roll into a log and shape into a 10in circle on a baking tray. Seal with egg wash. Cut into 16, keeping attached on the inside edge. Turn cut sides up.

Brush with egg wash, sprinkle mozzarella, and prove 30–40 minutes. Preheat oven to 350°F. Bake for 25 minutes until golden and hollow when tapped. Cool on a rack.

To finish:
Thread the topping ingredients onto skewers and arrange on the cooled wreath. Serve with butter or flavoured butter (red pepper + basil mixed in).