Summary

Ingredients

• 300 ml water, lukewarm
• 1 packet yeast (dry yeast), 2 teaspoons salt
• 125 g flour, whole wheat flour
• 300 g flour, wheat flour (more as needed)
• Olive oil, for the bowl and the glaze
• 200 g pesto rosso

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Instructions

1. Make the yeast dough:
2. Dissolve the yeast in the water and gradually add the flour and salt. Knead the dough and shape it into a roll.
3. Put olive oil in a bowl and turn the roll over until the batter is lightly coated. Cover with a damp tea towel and let rise in a warm place for 1 to 1 1/2 hours until the volume has doubled.
4. Knead the risen dough on a floured surface for about 20 seconds to allow the gases to escape. Cover and let rest for 5 minutes.
5. Coat the baking sheet with oil. Now press the dough flat with the palms of your hands and roll it out with the rolling pin into a 30 cm rectangle. Smooth out the edges with your hands.
6. Now distribute the pesto evenly on the dough, leaving 1 cm free at the edge.
7. Roll up the dough rectangle from the long side into an evenly thick strand. Press the seams tightly together, not the ends!
8. Now carefully place the piece of dough on the baking sheet (the seam facing down) and shape into a wreath, closing the ends and the ring.
9. Cut into the wreath around 5 cm deep, but do not cut through the whole wreath! (the wreath is still together in the middle).
10. Slightly pull apart these 5 cm pieces of dough and turn them flat on their side. Cover the wreath with a dry cloth and let rise for another 45 minutes.
11. Preheat oven to 220 degrees. Brush the wreath with olive oil and bake for 10 minutes at 220 degrees. Lower the temperature to 190 degrees and bake the wreath for another 20 to 25 minutes until it is well browned.
12. Tip: If you want, you can use homemade pesto! And green pesto goes just as well with it!
13. This wreath is a nice addition to a party!