Nduja Tear & Share

Prep time: 2 hrs | Serves: 6-8

Ingredients: ‍

‍For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 20g caster sugar

• 300g warm water

• 30g olive oil

For the Filling:

• 150g nduja

• 60g unsalted butter, softened

• 2 garlic cloves (approx. 10g), finely chopped

• 30g parmesan, finely grated

• 10g fresh parsley, chopped

Method:

1. In a large bowl, combine the bread flour, yeast, salt and sugar, keeping the salt and yeast on opposite sides initially.

2. Add the warm water and olive oil. Mix to form a dough, then knead for 8–10 minutes until smooth, elastic and slightly tacky.

3. Place the dough into a lightly oiled bowl, cover and leave to prove in a warm place for 1 hour, or until doubled in size.

4. Meanwhile, mix the nduja, softened butter, garlic, parmesan and parsley together until spreadable and well combined.

5. Once risen, tip the dough onto a lightly floured surface and roll into a rectangle approximately 30cm x 40cm.

6. Spread the nduja mixture evenly over the dough, going right to the edges.

7. Cut the dough into squares (approx. 5cm x 5cm). Stack the squares loosely and place them upright into a greased loaf tin or arrange in a round tin for a pull-apart effect.

8. Cover and leave to prove again for 30 minutes until puffed up.

9. Preheat your oven to 180°C (fan 160°C).

10. Bake for 30–35 minutes until golden, crisp on top and cooked through. If browning too quickly, loosely cover with foil.

11. Allow to cool slightly before serving so the layers can be pulled apart easily.

12. Taste and adjust next time if needed — more nduja for heat or extra parmesan for richness.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh. Best enjoyed warm.