for 2 pieces

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 dl	milk water (1/2 milk, 1/2 water)
½ dl	olive oil

Pesto

2 bunch	basil (approx. 40 g)
2	garlic cloves
2 tbsp	unsalted, shelled pistachios
½ tsp	salt
6 tbsp	grated Parmesan
1 dl	olive oil

To shape

150 g

mozzarella, coarsely grated

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the milky water and oil, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Pesto

Puree the basil, garlic and pistachios in a food processor. Add the salt and cheese, mix together. Stir in the oil.

To shape

Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle (approx. 30 x 40 cm). Spread half of the pesto over the top, leaving a border of approx. 1 cm all the way around. Scatter half of the mozzarella on top. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Repeat the process with the other half of the dough. Place both breads on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, slide onto a cooling rack and leave to cool.

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