Cut a lid off the top of the loaf and hollow out the bread, leaving a 2.5 cm/1 inch crust all the way round. Rub the cut surfaces with the garlic, then drizzle with olive oil. Spread the tapenade in the base, then layer up all the ingredients in the order shown above, seasoning each layer with salt and pepper. Pour on the vinegar between the rocket and spinach. Replace the lid and wrap the loaf in clingfilm. Refrigerate overnight, heavily weighted.
Serve in wedges with a salad of frisée.