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1 Mix the flour, yeast and salt in a large
bowl. Make a well in the centre. Pour
300ml lukewarm water and 3 tbsp oil
into the well and stir to combine.
2 Tip onto a lightly floured surface and
knead for 10 mins or until you have a
smooth dough. Put in an oiled bowl
and cover loosely with lightly oiled
clingfilm. Leave to rise in a warm place
for 1hr or until doubled in size.
3 Heat 1 tbsp oil in a large frying pan
over a medium-high heat, add the
asparagus and stir-fry for 2 mins.
Add the courgette and stir-fry for
2-3 mins until both are tender and
any liquid released has evaporated.
Transfer to a bowl and set aside to
cool completely, then stir through the
halved olives and 35g cheese.
4 Knock back the dough (see tip, top
right). Transfer to a lightly floured
surface and roll out to a 40 x 30cm
rectangle. Spread the vegetable mix
evenly over the dough, leaving a 2cm
border. Fold the border over the filling
pressing gently to seal them in place,
then roll up tightly from a short edge.
5 Enclose each end by gently
stretching over the dough from the
top, then pinch the seams together
on the underside. Place the loaf
seam-side down, on a baking tray
lined with nonstick baking paper.
Cover loosely with oiled clingfilm and
leave to rise in a warm place for 1 hr or
until doubled in size. Preheat the oven
Use the heel of your hand to stretch the dough
away and fold it back on itself, turning 90
between stretches. Add a little flour if needed. It
will hold together in a smooth ball when ready
Do this by pressing down firmly into the centre
of the dough with your fist. Knocking back
makes the dough easier to handle and helps
to create a uniform texture
To help give the loaf a nice even shape and
lovely layers inside once baked, roll up the
Make sure the filling is evenly distributed so the
dough can be rolled as tightly as possible. Leave
a border so you can enclose the filling or it may
fall out and scorch when baked.
dough as tightly as you can
6 Remove the clingfilm, gently brush
the loaf with the beaten egg and top
with the remaining cheese and olives.
Bake for 35-40 mins until golden and
8 the loaf sounds hollow when tapped
underneath (loosely cover with foil
after 25 mins if the loaf is browning too
quickly). Transfer immediately to a wire
rack and leave to cool. Carefully slice
after around 30 mins if you want to eat
it warm, or leave to cool completely.
It's best eaten on the day it's made
COVERING THE ENDS
Gently stretch each end of the dough to coverIt's crucial that you cool the loaf on a wire
the filling. Don't worry if there are a few tiny rack because, with so much filling, the crust
will become damp and soggy in minutes if
EnergyFat Saturates Sugars Salt
holes or tears by the seam, these will close as
the dough expands on the second prove.
the bread is left on the baking tray
of the reference intake. See page 8.
Carbohydrate 30g Protein 6g Fibre 1g
Low in sugar, source of protein;
How to serve
A drizzle of extra-virgin olive oil and balsamic vinegar will bring out the Mediterranean flavours
in this loaf.
Try serving it with slices of Brie or crumbly mature Cheddar for a delicious
lunchtime treat or snack, or with scrambled egg for a hearty brunch.
For more baking recipes, visit tesco.com/realfood