Bread with pesto, dried tomatoes and Parmesan

Ingredients for 1 servings:

• 450 g flour
• 1 tsp, leveled baking soda
• ½ tsp salt
• 110 g tomatoes, pickled, dried
• 2 tbsp pesto (basil pesto)
• 50 g Parmesan, grated
• 350 ml buttermilk
• Olive oil, for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 170°C. Lightly oil a shallow baking sheet and sprinkle with flour. Sift the flour and baking soda into a mixing bowl, add the salt and chopped tomatoes, and mix. Make a well in the center of the flour and pour in the buttermilk. Mix with a spoon until the dough forms a soft dough. Roll out on a floured surface into a square about 23 cm in diameter. Spread the pesto on top and sprinkle with Parmesan cheese. Then roll up like a Swiss roll and carefully place it on the baking sheet. Sprinkle lightly with flour. Bake for 35-40 minutes, until the bread sounds hollow when tapped on the bottom.