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Savoury Bread Roll and Mojo Sauce

Savoury Bread and Mojo SauceIngredients

250g strong white flour
250g white spelt flour
10g Lo-salt
10g dried yeast
30ml extra virgin olive oil
325ml water
Red Canarian Mojo Sauce (see recipe below)


Knead and prove as normal 1 to 1.5 hrs
Knock back and roll or stretch out to a rectangle approx 700mm x 350mm Spread Red Mojo Sauce over all but the outer 20mm of the surface
Sprinkle kalamata olives or green olives, spicy chorizo, salami or other flavours to suit, then garnish with basil, oregano. Almost like making a pizza.
When stuffed with all you fancy, roll it up quite tightly, pinching the edges as you go.
Leave to prove again for at least 1hr.
Bake in a hot oven approx 220 deg C for 30 - 35mins.

Red, Canarian Mojo sauce

Savoury Bread and Mojo Sauce6 large chillies (seeds removed)
1/2 bulb of garlic (or at least 6 cloves from large bulbs)
60ml white wine vinegar
200ml olive oil
1 tsp paprika

Liquidise until smooth and creamy (some texture will exist from Chilli skins) Pour into a jar and keep in the fridge.

Use cold with salads or in cooked fish parcels. I love this spooned onto new potatoes or jacket spuds.