. This bread is a perfect Mediterranean celebration especially if you serve it with a cheese board , as a base for mozzarella toasted sandwiches or simply with a tomato soup. And since i am on holidays and i am not traveling , i decided to visit places around and focus on ideas and recipes for the blog and this bread recipe is the first of many more to come . I used green and red pesto but if not available red pesto can be replaced with tomato paste or an olive tapenade.
Makes 1 loaf:
* 450 grs of plain flour
* one 7g sachet of fast action yeast
*1 and 1/2 tsp of salt
*1 tbsp of olive oil
*1 and 1/4 of warm water
*150 grs of green pesto
*150 grs of red pesto
1.In a large bowl place the flour , yeast and salt then make a well in the middle. Add the olive oil and water in the well and mix with a wooden spoon until combined.
2.Place the dough on a floured surface and knead for 5 minutes. Place the dough in a bowl drizzled with olive oil , cover with a damp tea towel or cling film and let it rise for an hour until it has doubled in size.
3.Once risen punch down the dough , separate in half and roll into two 12×8 inches rectangles .
4.On the first rectangle ,spread the green pesto evenly using a spatula or a knife . Place the second rectangle on top of the first one and this time spread the red pesto using the same technique.
5.Roll up the dough like if you were making a Swiss roll starting from the short sides. Place in a greases loaf tin seam side down and let it rise for an hour until doubled in size .
6.Preheat the oven at 180 degrees Celsius . Bake the bread in the oven for 40 minutes .