• 20 cm round loaf white bread
  • 150 g green olives , pitted
  • 150 g black olives , pitted
  • 1 garlic clove , chopped
  • 1/4 cup fresh parsley leaves
  • 1/4 cup oregano leaves
  • 1 red capsicum , deseeded
  • 40 ml lemon juice
  • 100 ml olive oil
  • black pepper
  • 140 g fresh mozzarella cheese , sliced
  • 100 g baby rocket
  • 150 g coarsley chopped tomatoes
  • 1 Split bread horizontally and remove bread from the inside leaving the crust.
  • 2 Brush inside with olive oil and set aside.
  • 3 Place olive, garlic, parsley, oregano, capsicum and lemon juice in porcessor and process until smooth paste.
  • 4 The add some olive oil.
  • 5 Season with pepper.
  • 6 Spread half this olive tapenade on the base of bread crust.
  • 7 Layer it with cheese, rocket, tomatoes and finish with rocket and with the remaining tapenade.
  • 8 Cover top of bread and wrap in plastic.
  • 9 Place on a plate and weigh down with another plate and some tines of food.
  • 10 Refrigerate for at least one hour or overnight.
  • 11 To serve, unwrap and cut in wedges.