The English Vegan

Simple and Delicious Vegan Baking and Cooking

Mediterranean Swirl Loaf

It’s all good and well being able to make a decent plain white loaf, but what do you do when you really want to impress someone?

This loaf is filled with lightly fried garlic, sun-dried tomatoes, olives, sea salt, black pepper, basil and rosemary,do I have your attention yet? This bread goes great with a tapas spread, or a tomato based dish. The garlic comes through but doesn’t overpower the bread and the rosemary gives it a lovely savoury aromatic flavour. Another thing that gives this bread another point of difference is the swirl appearance which makes this a great centrepiece. When I was making this bread I made a standard quantity of dough then split it in two to make different flavoured breads, but if you wanted to make a large loaf then just double the filling.



Mediterranean Swirl Loaf

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 1 small loaf

Serving Size: 1/8 loaf

Mediterranean Swirl Loaf


  • Dough (makes 1 small loaf):
  • 250g strong white flour
  • 1/2 packet of yeast- 3.5g
  • 150g warm water
  • 1 tbsp oil
  • Large pinch of sugar
  • Large pinch of salt
  • Filling:
  • 2tbsp oil
  • 3 cloves garlic- chopped
  • 6 sundried tomatoes - chopped
  • 8 green olives - chopped
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp rosemary needles
  • 2-3 tsp dried basil
  • Topping
  • Coarse semolina or polenta


  1. Bread:
  2. Mix together the flour, yeast, salt and sugar in a bowl
  3. Add the water and oil
  4. Mix until forms a dough
  5. knead the dough for 15-20 minutes until smooth and elastic, you can tell the dough is ready by getting a walnut sized piece of dough, rolling it in your hands and gently stretching into a square, if you can see light through it and it hasn't ripped then the dough is ready
  6. lightly grease a bowl, put in the dough and cover with cling film
  7. Put in a warm place to prove until doubled in size it should take 30 -45 minutes
  8. Filling
  9. Gently fry the garlic until just browned
  10. Add in the rest of the filling ingredients and leave to cool
  11. After the dough has risen, tip out of the bowl onto a lightly floured surface
  12. Flatten the dough into a vaguely square shape
  13. Roll into a square about 0.5cm thick
  14. Spread the filling evenly over the dough, leaving a couple of centimetres at the edge
  15. Tightly roll the dough starting at the edge closest to you, until you have a log shape
  16. Tuck very ends with no filling in under the bottom of the loaf
  17. Sprinkle the top with the semolina
  18. Using a sharp knife make three cuts along the top of the bread until you can see the filling inside
  19. Place in a loaf tin, cover with a tea towel and leave to rise for 45-60 mins until not quite doubled but risen about 1/3
  20. Pre-heat the oven to 200C
  21. Bake the bread for 20-30 minutes, until the crust is dark golden and crisp and it you tap the bottom of the loaf it sounds hollow.



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