Green and red pesto bread

Ingredients for 2 servings:

• 800 g flour
• 2 packets of yeast
• 500 ml water, lukewarm or milk
• 2 tsp honey
• 4 tsp, leveled salt
• 100 ml olive oil
• 2 tbsp Italian herbs
• 1 clove(s) garlic
• 3 tbsp pesto, red
• 3 tbsp pesto, green

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Perfect for barbecues or Italian buffets

Mix the yeast with the honey (fresh yeast will become liquid this way). Add the flour and salt. Add the water (milk) and knead into a smooth dough. The amount of water can vary depending on the type of flour, so it’s best to use a little less water at first so the dough doesn’t become too sticky. Cover the dough and let it rise in a warm place until it has doubled in size. (I always put it in a slightly warm oven.) Mix the olive oil and herbs with the garlic. Preheat the oven to 250°C (top/bottom heat) or 230°C (fan oven). Divide the dough into 2 portions. Divide each half of the dough into 1/3 and 2/3. Now knead the green pesto into the smaller portion (1/3). Roll out the dough, without the pesto, thinly into a square. Roll out the pesto dough, too, thinly into a square. Place the pesto dough on top of the other half and roll it up into a log. Place seam-down on a baking sheet lined with parchment paper and cut a slight diagonal cut into the top. Brush with the oil and herb mixture. Repeat with the second half of the dough, incorporating the red pesto. Let both rolls rise again. Bake for approximately 20-25 minutes.