The base is a crusty white "boule" loaf - mine was from Waitrose, 400g. It would have been handy for it to be a bit taller, but there wasn't any choice. It still worked. I cut a lid off and then scooped out the insides. The recipe said to leave 2-3cm of bread at the crust, but this was too much and I would leave a thinner border next time; it was quite bready to eat and I had leftover veg and cheese that wouldn't fit in. The bread can't be too thin or else it will fall apart, but I think it would be fine with 1-2cm. Also, I think my bread was fresh (instore bakery) on the day I constructed the loaf, rather than day old as specified, but I did the cutting and scooping and left it under a teatowel while I did the veg, so it did dry out a bit.
For the veg I used 2 medium courgettes sliced diagonally (0.5cm), 4 portobello mushrooms, and average sized red and yellow peppers cut into sixths. The grilling was the most time consuming element, but it was worth tending to them to get good and even browning. I marinated the grilled veg in oil, red wine vinegar, garlic and fresh basil, as per the recipe, for a couple of hours.
I spread tapenade into the bread bowl before layering up the marinated veg with some sliced ball mozzarella and more fresh basil, pressing everything well into the outside edges underneath the lip. Even packing it in, I still had enough leftover veg and cheese for lunch the next day! You could probably spin out a single mozzarella ball to do this recipe if you sliced it thinly enough.
The finished loaf was wrapped tightly in clingfilm and left under a baking tray weighted with six tins of beans (~3kg), a bit more than suggested in the recipe. After being pressed for a couple of hours I sliced it into 6 wedges (not 8) and left it in the fridge overnight. It was well recieved at the picnic and I'd make it again for a similar occasion .
Variations I would try:
- include olives, capers, sun-dried tomatoes, peppadew peppers or artichoke hearts (easy to make a tasty vegan version with some of these and no cheese)
- add salami or other flavourful meat
- try goat's cheese or feta
- swap tapenade for pesto
- individual versions in bread rolls
