- 50g/1¾oz strong white bread flour
- 50g/1¾oz durum wheat semolina flour
- 6g fresh yeast
- ¼ tsp caster sugar
- 90ml/3fl oz tepid water
- 450g/1lb strong white bread flour, plus extra for dusting
- 450g/1lb durum wheat semolina flour
- 2½ tsp salt
- 475ml/17fl oz tepid water
- 150g/5½oz rocket leaves
- large bunch fresh basil, leaves only
- 1 garlic clove, peeled
- 50g/1¾oz parmesan, grated
- 125ml/4½fl oz extra virgin olive oil
- 50g/1¾oz pine nuts, toasted
- baguette slices (see above)
- 3 balls mozzarella, drained and thinly sliced
- 150g/5½oz sliced serrano ham
- freshly ground black pepper
- For the bread sponge, in a bowl, mix together the flours, yeast and sugar until well combined. Whisk in the water to form a thick batter, then cover and set aside to ferment for 1½ hours.
- For the bread, when the bread sponge has fermented, scrape the bread sponge into a freestanding mixer fitted with a dough hook. Add the flour, semolina flour and salt, then start the machine running (cover the bowl if possible).
- Pour in 300ml/10½fl oz of the water, adding the remaining water little by little once the mixture has come together as a soft dough.
- Turn out the bread dough onto a lightly floured work surface and knead for a few minutes until smooth and elastic, then return the dough to the bowl, cover loosely with a greased piece of cling film and set aside to prove for 1½ hours.
- Knock back the dough by punching the air out of it several times, then divide the dough in half. Knead each half lightly then roll both into a baguette shape with pointed ends.
- Transfer the baguettes to a baking tray and make several slashes into the top of each using a sharp knife. Set the baguettes aside to prove again for 1 hour.
- When the baguettes have proved, preheat the oven to 220C/200C Fan/Gas 7. Bake the bread in the oven for 45 minutes, then set aside to cool before slicing.
- For the hot tinned sandwich, reduce the oven temperature to 200C/180C Fan/Gas 6. Line a 1kg/2lb 4oz loaf tin with greased aluminium foil (the greased side should face upwards).
- Blend three-quarters of the rocket, half the basil, and all of the garlic, parmesan and olive oil to a smooth but grainy consistency in a food processor, or pound it using a pestle and mortar. Add the pine nuts and season, to taste, with freshly ground black pepper, then blend or pound the pesto again until well combined.
- Spread two slices of baguette with pesto, then fill this sandwich with a layer of rocket leaves, basil leaves, mozzarella, and serrano ham. Repeat the process with the remaining bread and fillings.
- Pack the sandwiches tightly into the prepared loaf tin, then fold the foil over the top so that the sandwiches are completely enclosed in the foil.
- Cook the sandwiches in the oven for 25-30 minutes, or until the cheese has melted and the sandwiches are completely heated through.
- Unwrap the sandwiches and serve immediately.