Vegetable bread recipe

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This moist, spicy and filling bread is unbelievably good with a little cream cheese or spreadable goats’ cheese. It’s perfect as a picnic bread, with soup or with food.

  • Yield: 8 rolls


  • 1 courgette, sliced
  • 2 red peppers, sliced
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 2 tsp curry powder
  • Sea salt
  • 4 oz (100 g) black olives, stoned and coarsely chopped
  • ¼ oz (10 g) fresh yeast
  • 12 fl oz (350 ml) lukewarm water
  • 1 tbsp salt
  • 4 tbsp olive oil
  • 1 tsp golden syrup
  • 5 fl oz (150 ml) wheat sourdough starter
  • 4 oz (100 g) durum wheat flour
  • 14 oz (400 g) strong bread flour
How to Make It
  1. Preheat the oven to 250°C (500°F/gas 10).
  2. Place the sliced courgettes, peppers and red onion on a tray, mix them with olive oil, curry powder and season with sea salt.
  3. Roast the vegetables in the oven for about 25 minutes, until they are soft and have coloured a bit. Cool.
  4. Coarsely chop the olives.
  5. Crumble the yeast in a mixing bowl and dissolve it in water. Add salt, olive oil, syrup and sourdough starter.
  6. Add durum flour and strong flour a little at a time and knead the dough at medium speed in a mixer for about 10 minutes, until it is soft and elastic.
  7. Sprinkle with a little flour and let it rise in the mixing bowl under a cloth until it doubles in size, about 2 hours.
  8. Once again preheat the oven to 250°C (500°F/gas 10).
  9. Carefully fold the vegetables and olives into the dough by hand. They can stick out of the surface of the dough.
  10. Divide the dough into 8 pieces and place on a tray lined with baking parchment. Let them rise under a cloth until double in size, about 1 hour.
  11. Place the tray in the middle of the oven and throw 100 ml (3½ fl oz) water on the bottom of the oven to get a fine, crackled crust. Lower the heat to 200°C (400°F/gas 6) and bake for about 25–30 minutes, until they turn golden.

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