Rolled Pesto Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Cover the bowl and let the dough rise in a warm place for about 40 minutes, until it has roughly doubled in volume.
- Then knead the dough briefly again on a floured work surface and roll it out into a rectangle - the size of a baking sheet.
- 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.
- 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.
- Cover the dough again and let rise again for about 15 minutes.
- Bake the bread at 200 degrees, convection not recommended, for about 20 minutes.
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