By Paul Gayler
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.
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