• 250g Strong White Bread Flour
  • 4g Dry instant yeast
  • ½ tbsp Salt
  • 1 ½ tbsp Olive Oil
  • 45g Jalapenos (chopped)
  • 150ml Lukewarm Water


  • STEP 1
    Place all dry ingredients in a large bowl, ensuring that the salt and yeast are separate from one another
  • STEP 2
    Make a small well in the centre of the dry mixture and add the Water and Oil
  • STEP 3
    Combine the mixture until a sticky dough is formed
  • STEP 4
    Remove the dough from the large bowl and place it on the lightly floured surface
  • STEP 5
    Knead the dough for a maximum of 10 minutes, flouring the surface further as required
  • STEP 6
    Shape the dough into a ball and place in a well-oiled bowl
  • STEP 7
    Cover the bowl with cling film and leave it to rest for an hour or until the dough has doubled in size
  • STEP 8
    Place the dough on a lightly floured surface, knock it back and rollout to form a rectangle with a rough length of 30cm
  • STEP 9
    Spread the chopped Jalapenos evenly over the dough, ensuring there is a minimum of a 1cm gap between this and the edges of the dough
  • STEP 10
    Sprinkle the grated hard cheese over the Jalapenos
  • STEP 11
    Fold in each edge of the dough to ensure the filling doesn’t escape when rolling
  • STEP 12
    Begin to tightly roll the dough lengthways
  • STEP 13
    Fold it in at the ends and use water to seal any loose edges as necessary
  • STEP 14
    Place the dough on a baking tray lined with greaseproof paper
  • STEP 15
    Cover with cling film and leave it to prove for another hour
  • STEP 16
    Remove the cling film and score the dough diagonally with a sharp knife
  • STEP 17
    Sprinkle lightly with flour
  • STEP 18
    Place the baking tray in the middle of a pre-heated oven (Gas Mark 7, 220ºC, Fan assisted 200ºc)
  • STEP 19
    Bake for 35 minutes until golden brown
  • STEP 20
    Remove from the baking tray and place on a wire rack to cool down

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