What a wonderful carb load of gooeyness this is! I think I skimped a bit on the cheese so I'd definitely put more in next time to ensure it oozes out when cut. It's named after the volcano in Italy. Thank you Gino D'Acampo in Italian Home Baking (Kyle Books, 2011).

350g flour

1 tsp salt

1 tsp dried yeast

1/2 tsp caster sugar

200ml warm water

olive oil

1 tbsp rosemary leaves


2 chopped mozzarella balls or 1 1/2 c grated mozzarella

1 c grated parmesan

3 tbsp chopped basil leaves

1 tsp black pepper

1 clove garlic, crushed

MIx flour, salt, yeast and sugar in a bowl and make a well in the centre. Pour in water and mix until a dough starts to form. Turn out onto a clean surface and knead for 8-10 min until smooth and elastic. Shape into a ball.

Grease the bowl with oil and place dough inside. Brush the top with oil and cover with cling film or tea towel and leave in a warm place to rise for 1 hour.

Punch down dough and roll out into a rectangle 25cm x 30cm. Cover and leave to rest while you make the filling.

Mix all filling ingredients in a bowl. Spread all over dough, leaving 1cm clear around the edges. Starting from a short side, roll up the dough, pinch in the bottom seam and edges, and place seam side down on a greased oven tray. Cover with cling film and leave to rest for 30 min.

Preheat oven to 200C. Brush with roll with oil, prick holes all over with a skewer, and sprinkle with rosemary. Bake for 35 min. Remove from the oven and transfer to a wire rack to cool.

Best eaten warm straight away.