Italian Picnic Loaf

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

Brioche dough is spread with mozzarella, olives and sun-dried tomatoes and then rolled up, producing an attractive and colourful spiral pattern when the loaf is sliced. It’s a wonderful bread to take on picnics, fresh from the oven.


  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 50 g (


Heat half the olive oil in a small pan, add the garlic and cook gently for about 1 minute, until softened but not browned. Stir in the sun-dried tomatoes and olives and cook for 1 minute longer, then leave to cool.

Roll out the brioche dough into a 25 cm (1