Ingredients

• 800g/1lb 12oz very strong white bread flour
• plus extra for dusting
• 4 tsp dried fast-action yeast
• 2 tsp table salt
• 3 tbsp olive oil
• plus extra for greasing
• olive oil
• for frying
• 1 large white onion
• finely chopped
• 100g/3½oz tomato pureé
• 1 tsp harissa paste
• 10 strands of saffron
• 150g/5½oz black pitted olives
• chopped
• 125g/4½oz full-fat soft goats’ cheese
• 200g/7oz tinned broad beans
• drained
• 1 lemon
• juice only
• 4 tbsp olive oil
• 1 tsp flaked sea salt
• 1 tsp ground cumin
• 1 tsp paprika
• 1 free-range egg
• beaten with a splash of milk for egg wash
• small bunch mint
• finely chopped

Directions

• For the bread
• in a large bowl mix half the flour and half the yeast and 475ml/17fl oz lukewarm water to form a batter. Set aside in a warm room for 30 minutes.
• When the starter is risen and bubbling
• add the remaining flour
• yeast
• salt and oil. Mix until all the dry ingredients have been incorporated.
• Turn out the dough onto an oiled work surface and knead for 10 minutes
• or until the dough is smooth and elastic.
• Oil a large mixing bowl and add the dough. Cover with cling film and set aside in a warm place for an hour to prove
• it should roughly double in size.
• Meanwhile
• make the filling for the bread. Heat a little olive oil in a frying pan. When hot
• add the onion and cook until it starts to brown. Remove from the heat and add the tomato pureé
• harissa
• saffron and four tablespoons of water. Stir to make a paste
• then set aside to cool.
• For the bread
• when the dough has doubled in size
• lightly flour a work surface. Turn the proved dough out and divide into four equal portions (use a dough scraper or a serrated bread knife to help you).
• Roll out the dough into long rectangle shapes
• approximately 10x50cm/4x20in and about 5mm/¼in thick.
• Spread the filling over the dough
• leaving a 2cm/¾in border round the edge. Top with the olives and goats’ cheese.
• Tightly roll up the dough portions lengthways to form sausage shapes about 50cm/20in long. Using your fingers pinch all along the join to make sure the filling stays inside.
• The rolls of dough can now be lengthened by sketching the dough until it is about 80cm/32in long.
• To form the plait
• lay the four pieces of shaped dough on a lightly floured work surface adjacent to each other. Join the strands of dough at one end. Now you are ready to plait the dough.
• Number the strands of dough 1-4 from left to right. Put strand four over into position two
• then move strand one over into position three
• finally put strand two over three. Repeat until the plait is finished.
• Oil and lightly flour a large flat baking tray. Place a chefs’ ring
• about 15cm/6in in diameter
• in the centre and grease the outside with a little oil (if you don’t have a chef’s ring you can use a small ovenproof dish instead).
• Place the dough on the baking tray and wrap it around the metal ring. Join the ends together to form a ring. Cover loosely and set aside to prove again for approximately 45 minutes
• or until the dough has increased in size.
• Meanwhile make the bessara dip. Place all the ingredients and four tablespoons of water in a food processor and blend until smooth (the consistency should be quite watery). Pour the dip into a saucepan and set aside.
• Preheat the oven to 220C/425F/Gas 7.
• When the plait has proved
• brush it with the beaten egg and bake for 20 minutes
• then reduce the temperature to 200C/400F/Gas 6 and bake for a further 25 minutes.
• Remove from the oven and cool on a wire rack.
• While the bread is cooling
• warm the dip in the saucepan.
• To serve
• place the bread on a board with a small bowl (or tagine) in the centre. Pour the warm dip into the bowl. Decorate the bread and dip with some chopped mint.