Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
To assemble
How it's done
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Yeast dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
To assemble
On a lightly floured surface, roll the dough out into to a rectangle of approx. 35 x 40 cm. Spread the pesto on top using a spatula. Cut the dough lengthwise into 10 strips of equal width. Starting from the side, roll the strips up into swirls, place on a baking tray lined with baking paper.
To bake
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
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