Inspired by the traditional bread of Palermo, try this recipe from season 2 of Paul Hollywood's City Bakes.


  • Bread

  • 250g Strong Bread Flour

  • 250g Semolina Flour

  • 10g fresh yeast

  • 6g salt

  • 30ml olive oil

  • 300-330ml water

  • Filling

  • 2 onions diced

  • 1 tbsp olive oil

  • 400g cherry tomatoes cut into quarters

  • ½ tsp salt

  • 1 large bunch flat leaf parsley – roughly chopped

  • 150g Provola cheese or use a cheddar grated

  • A little extra oil for brushing


  • 1.

    Place the flours into a bowl with the salt and mix. Mix the yeast with 100ml of the water and stir until it dissolves. Make a well in the flour and begin to add a little water, slowly start to incorporate the flour from the sides, add the yeast, oil and a little more water and continue until all the flour has been incorporated and you have a soft rough dough.

  • 2.

    Rub a little olive oil onto your work surface, tip the dough onto it and knead. Continue kneading for 5- 10 minutes until the dough is smooth and silky. Place into a clean bowl, cover and leave to prove for at least an hour or until doubled in size. The longer the better as it will have a greater flavour the longer its left.

  • 3.

    Prepare the filling, heat the oil in a pan and fry the onion gently until its soft but not coloured. Add the cherry tomatoes a pinch of salt and stir. Cook for around 5 minutes until the tomatoes begin to break down then turn off the heat and leave to cool. Once cool stir through the chopped parsley.

  • 4.

    Line a baking tray with parchment and heat your oven to 200c/Gas 6

  • 5.

    When the dough is ready, tip onto a floured work surface. Roll into a large circle approximately 80cm and 3mm thick. Take three-quarters of the filling and spread it over the circle of dough leaving a 4cm boarder around the edge. Cover with three-quarters of the cheese.

  • 6.

    Fold each side of the dough so they meet in the middle. Spread more filling down the centre covering the join, sprinkle over the remaining cheese. Fold the ends over so they cover 2cm of

  • 7.

    Dough. Starting with the end furthest away from you fold the dough over so you have a neat parcel. Place on a baking tray, brush with olive oil and bake for 35 – 40minutes until crisp and golden.

  • 8.

    Leave to cool before slicing.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 267kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 34g
  • Sugar 1g
  • Sodium 342mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you are making 2 loaves follow the same instructions but divide the dough in half after it has been left to prove and before rolling. Roll into a circle 60 cm, fill and fold as per instructions and bake for 15-20 minutes.

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