Brittany-born baker Richard Bertinet came up with this imaginative idea of topping bite-sized balls of dough with delicious Mediterranean fillings.

Shopping List

• Rolls - see Home-baked bread recipe
• 1 tbsp pesto
• 1 tbsp tapenade
• 1 tbsp tomato passata
• Extra virgin olive oil
• 2 baking sheets, lightly greased
• Wire rack

Method

1. Using the Home-baked bread recipe, prepare, proof and knead the dough as instructed.
2. Once risen, pulse 3-4 times to knock the air out of the dough, then remove and transfer to a lightly floured surface. Divide into 3, roll each into a log and cut each log into even portion sizes. Roll each piece into a small tight ball, place on the baking sheets, set well apart.
3. Dip the handle of a wooden spoon in flour and make a deep indentation in the top of each. Divide the toppings between rolls, spooning them into the wells you have made. Make sure the filling is pushed well down into the rolls, leaving a gap at the top, otherwise it will pop out when baked. Cover with a clean cloth and leave to rise for 45-60 minutes until doubled in size.
4. Pre-heat your oven to 220C/425F/Gas 7.
5. Bake for 8-10 minutes until golden brown, swapping the trays over halfway through. Remove, brush with olive oil and leave to cool on a wire rack.