Step By Step: Stuffed Green Veggie Bread

In a large bowl, mix together the flour, yeast, sugar and salt.

Mix in the warm water and three tablespoons of the olive oil, until a rough dough forms. Bring the dough together with your hands and transfer to a lightly floured worktop.

Knead the dough for around 7 minutes, or until it forms a smooth, elastic ball. Lightly coat the dough with oil and place in a large bowl.

Cover with cling film and leave to rise in a warm place for around 1 hour, or until doubled in size.

Heat a small splash of the remaining oil in a small frying pan and add the onions and a pinch of salt. Cook gently for a few minutes until beginning to soften, before adding the garlic, spinach and courgette to the pan. Cook for a further 5 minutes. Set aside to cool.

Mix together the onion mixture, capers, the dairy-free cheese, most of the rosemary and season well with salt and pepper.

When the dough has risen, turn it out onto a floured surface and knock it back to remove the air. Roll out to a rough rectangle approx. 40cm x 30cm.

Leaving a 2cm border around the edge, spread the filling evenly over the dough.

Fold the borders in over the filling and roll up the dough to encase the filling completely. Preheat oven to 180°C/350°F/Gas 4.

Brush the top of the loaf with a little oil and sprinkle with the remaining rosemary. Season with some extra salt and pepper. Transfer the loaf to a floured baking sheet and bake for 35-40 minutes, or until crusty and golden. Remove and leave to cool for at least 20 minutes before slicing and serving.