Romesco Bread Swirls

Method

1. Add the flour, yeast and 1 teaspoon of salt to a large mixing bowl. Mix, then create a well in the middle and pour in the water and 2 tablespoons of olive oil. Use a spoon to combine the ingredients into a sticky dough, then pour out onto a floured worktop.
2. Knead for 10 minutes or until the dough stretches easily without tearing, then shape into a ball. Grease the mixing bowl with a small drizzle of olive oil, add the dough and cover with a damp tea towel. Prove for 1 hour or until the dough has doubled in size.
3. Toast the almonds in a hot pan for a few minutes or until golden, then add to a food processor with the red peppers, garlic, tomato purée, parsley (including any stalks), red wine vinegar, smoked paprika, 2 tablespoons of olive oil and generous pinches of salt and pepper. Process until the nuts have broken down and you have a thick sauce.
4. Lightly punch any air out of the dough, then flour a worktop and roll the dough into a rectangle approximately 40cm x 30cm (15” x 12”) and a few millimetres thick, then trim the sides to create straight edges. Spread the sauce evenly on top, sprinkle over the sliced olives, then roll away from you from the longest side to create a long log and use a serrated knife to slice into 12 rolls.
5. Lightly grease a baking tray - approximately 35cm x 25cm (14” x 10”) - with olive oil, then place the rolls in the tray and cover again with a damp tea towel. Prove for 20 minutes.
6. Preheat the oven to 200°C fan / 425°F. When the rolls have finished proving, bake for 20-25 minutes or until golden.
7. When you’re ready to serve, brush the rolls with extra olive oil and sprinkle chopped parsley on top.