‘Flower’ bread

This is an original recipe: we invented it so as to inspire conviviality at family events and anniversaries. Who doesn’t like bread-based recipes such as pizza and focaccia? Those mouth-watering dishes that make a party, and which disappear in a second! We called it ‘flower bread’ because it is a very soft and light bread made with a dough stuffed with delicious ingredients which open, petal by petal, just like a flower. It’s an irresistible filling that reveals itself and all its goodness, all at once!


120 minutes Total time
20 minutes Active time
Serves 6 persons
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Mix all the ingredients together well: flour, milk, eggs, oil, yeast, sugar and salt. Cover with a cloth and put in a warm place to rise. If the house is very cold you could heat the oven to 30° and leave it to rise there. Meanwhile clean and grill your vegetables. When the dough has doubled in volume, divide it into four parts from you roll out 4 pastry circles. Then fill the first circle with peppers, cover with the second disc which you fill with ham, then cover with the third circle which you fill with courgettes and then finally cover with the fourth disc. Then take a sharp knife and cut segments from the heart of the flower bread without reaching the outer edge: stop 3 or 4 cm from the edge. Next, gently take the inner tips and fold them back on themselves towards the outer edge: take care to lift all layers together and keep the filling inside. Fill the middle of the tart with another small pastry circle topped with plenty of diced, grilled veg. Bake at 200°C in fan mode for 20 minutes. You will get a luscious and soft flower-shaped bread: serve to your guests in wedges, ideal as a centrepiece at family celebrations.

For the filling use whatever ingredients you wish, if you fancy something different from those in our recipe. However, bear in mind that to get a lovely visual effect it’s important to choose colourful ingredients.
If you don’t want to use Italian ‘00’ flour, you can also use ‘0’ flour, which is suitable for bread and rolls, or a mix of durum and Manitoba which will make your bread lighter but perhaps a little less soft.

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