Sun-dried Tomato, Olive + Asparagus Picnic Bread

In a large mixing bowl, combine the flour, oats, dried herbs, sugar, yeast, salt and cheese.

Warm the olive oil and water in a small pan, then add into the flour mixture and stir until you have a soft dough. If the dough is too sticky, add in extra flour until it comes together.

Scatter flour onto the work surface and knead the dough for approx. 10 minutes until it’s smooth and elastic. Cover, and rest for 10 minutes.

Shape the dough and place it onto a lined tray. Top with the grilled asparagus, olives, sun dried tomatoes, cheese and sea salt. Cover again and leave to rise in a warm place for 1 hour, or until doubled in size.

Pre heat the oven to 200c and bake for 20-25 minutes, until golden.

Serve warm, or enjoy cold.