Italian Tear and Share Bread

Serves 12, 30 minutes preparation, 30 minutes cooking

Packed full of the Italian flavours of pesto, olives and cheese our tear and share bread is perfect for a gathering and is so easy to make.


For the dough:

  • 500g packet white bread mix
  • 2tbsp olive oil

For the filling:

  • 140g green pesto
  • 1/2 x 250g packet grated mozzarella
  • 50g Parmesan or pecorino cheese, grated
  • 50g black olives, sliced
  • 50g green olives, sliced
  • 50g sun-dried tomatoes in oil, drained weight, chopped


  1. Make up the dough mix, following the directions on the pack but add the olive oil at the same time as the recommended amount of water. Knead the dough for 5-10 mins until it's elastic.
  2. Roll the dough out to a rectangle about 25 x 35cm (10 x 14in) on a lightly floured surface.
  3. Leaving one of the long edges clear of filling, spread the pesto over the dough. Scatter over the cheeses, olives and sun-dried tomatoes. Brush water along the clear edge, and then roll up the dough towards the clear edge, pressing well over the join to seal.
  4. Cut the dough into 12 pieces. Place them on their sides, so you can see the spiral shapes and place them fairly close together on the baking sheet, in a rectangle of 4 x 3 rows.
  5. Cover the bread with a piece of oiled cling film or a clean tea towel and leave in a warm place for about 30 mins-1 hour or until doubled in size and the rolls have joined together. This could be on top of the oven whilst it heats up or in your airing cupboard.
  6. Preheat the oven to 200°C/400°F/Gas 6.
  7. Remove the cling film or towel from the dough. When the oven is hot, place the baking sheet in the centre and bake the dough for 20-30 mins, or until it's an even golden colour and firm to the touch. Slide on to a wire rack to cool slightly. It is best served on the day of making and a little warm – yum!

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