Romesco Bread Swirls

1: Add the flour, yeast, and 1 teaspoon of salt to a large mixing bowl.

2: Create a well in the middle and pour in the water and 2 tablespoons of olive oil.

3: Combine the ingredients into a sticky dough and pour onto a floured worktop.

4: Knead for 10 minutes, then shape into a ball.

5: Grease the mixing bowl with oil, add the dough and cover. Prove for 1 hour or until doubled in size.

6: Toast the almonds in a hot pan for a few minutes, then add to a food processor with the red peppers, garlic, purée, parsley, vinegar, smoked paprika, 2 tablespoons of oil, and pinches of salt and pepper.

7: Process into a thick sauce.

8: Lightly punch the air out of the dough, roll it into a rectangle approximately 40cm x 30cm and a few millimetres thick.

9: Trim the sides to create straight edges and spread the sauce on top, sprinkling over the sliced olives.

10: Roll to create a long log and slice into 12 rolls.

11: Lightly grease a baking tray (approximately 35cm x 25cm) with oil, place the rolls in the tray and cover again. Prove for 20 minutes.

12: Preheat the oven to 200°C fan / 425°F and bake for 20-25 minutes or until golden.

13: Brush the rolls with extra oil and sprinkle chopped parsley on top to serve.