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Antipasti pull-apart loaf


Does bread week on Bake Off scare you? Does the mention of kneading and proofing bring you out in a cold sweat? Don't worry - you can still impress a crowd thanks to this antipasti pull-apart loaf, featuring a little help from our own bakers Gadsby's.


• 1 garlic bulb
• 1 tsp Co-op olive oil
• 30g Co-op unsalted butter, softened
• ½ x 25g pack flat leaf parsley, chopped
• Gadsby's white cob loaf
• ½ x 280g jar grilled peppers, drained and roughly chopped
• ½ x 100g pack salami
• ½ x 150g pack green olives, roughly chopped
• ½ x 125g ball Co-op mozzarella, roughly torn


  1. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. Slice the bottom off the garlic bulb, then rub all over with the oil.
  3. Roast the garlic in the oven for 25-30 mins until soft, then allow to cool slightly.
  4. Squeeze the garlic out of the cloves into a bowl, mash with the butter and parsley, then season.
  5. Meanwhile, using a serrated knife, make long cuts across the top of the bread, about 3cm apart and 3cm deep.
  6. Do the same in the other direction to create a criss-cross pattern.
  7. Stuff the slices with the peppers, salami, olives and mozzarella, then spread all over with the garlic butter.
  8. Bake in the oven for 15-20 mins until the crust is golden and the cheese melted.