Rolled Pesto Bread

Summary

Ingredients

• 300 grams flour
• 5 g dry yeast, a little more than half a packet, alternatively 10 - 1 fresh yeast
• 2 teaspoons sugar
• 1 teaspoon sea salt, coated
• 2 teaspoons olive oil
• 200 ml water, warm
• 6 tablespoon pesto

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Instructions

1. Mix the flour and dry yeast in a bowl. Then add sugar and salt and pour in oil and water. Use the dough hook of the mixer to form an elastic dough in approx. 4 - 5 minutes.
2. Cover the bowl and let the dough rise in a warm place for about 40 minutes, until it has roughly doubled in volume.
3. Then knead the dough briefly again on a floured work surface and roll it out into a rectangle - the size of a baking sheet.
4. Pour the pesto on the dough sheet, distribute it evenly, leaving a strip free at the edge. Roll up the dough tightly from the narrow side and fold the ends of the finished rolling pin under a little.
5. Place the roll on a baking sheet lined with baking paper and cut it open completely with a sharp knife - except for a small piece at both ends. Twist the resulting strands of dough outwards, alternatively also inwards.
6. Cover the dough again and let rise again for about 15 minutes.
7. Bake the bread at 200 degrees, convection not recommended, for about 20 minutes.