Pesto bread with ham

Ingredients for 1 servings:

• 500 g wheat flour
• 1 packet of dry yeast
• 300 ml water, lukewarm
• 2 tbsp olive oil
• 1 pinch(s) of sugar
• 1 pinch of salt
• Flour for the work surface
• Fat for the mold
• 200g pesto
• 1 pack of basil, frozen
• 150 g raw ham, diced

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 20 minutes

Crispy, savory snack for a picnic or barbecue, etc.

For the yeast dough, carefully mix the flour with the yeast in a mixing bowl. Add the remaining ingredients and knead everything with a hand mixer, first on the lowest speed and then on the highest speed, until you have a smooth dough. Cover the dough and let it rise in a warm place until it has visibly increased in size. Grease a springform pan and preheat the oven to 180°C (top/bottom heat) (160°C fan-assisted oven). Briefly knead the dough on a floured work surface and roll it out into a rectangle (45 x 35 cm). Spread the pesto on top, sprinkle with basil and ham, and press down lightly. Cut the dough vertically into strips approximately 3.5 cm wide. Divide the dough strips crosswise into thirds. Take one strip of dough in each hand, push it together in a wave-like pattern, and place it upright in the springform pan. Shape each of these strips and place them next to each other so that the entire springform pan is soon filled. Let the dough rise again until it has visibly increased in size. Bake in the hot oven on the rack (lined with baking paper to prevent grease from seeping out) on the middle shelf for 45 minutes. Remove the bread from the pan and either serve warm or let it cool. Tip: The bread pieces can be easily broken out.