Pesto Parmesan Ciabatta

Ingredients for 1 servings:

• 500 g flour (1/2 wholemeal : 1/2 regular flour) of your choice
• 8 g fresh yeast
• 1 tsp, heaped herbal salt
• 300 ml water
• 1 tsp, heaped herbs, Italian
• 70 g Parmesan, grated
• 2 tbsp olive oil
• 4 tsp pesto

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

vegetarian, for parties

Mix the flour, yeast, salt, herbs, olive oil, and water together and knead for at least 5 minutes to form a smooth dough. Finally, knead in the grated Parmesan cheese. Let it rise for about 1-1.5 hours. Then knead the dough again and divide it into two pieces. Roll out both pieces into rectangular sheets and spread 2 teaspoons of pesto on each sheet. Fold the sheet of dough lengthwise towards the middle so that the pesto is almost covered and a long, narrow dough is created. Stretch the dough a little longer and fold the outer ends towards the middle so that the long sheet of dough is only half as long. Then fold the long sides back towards the middle, pressing firmly together to form the ciabatta shape. Place the folded side down on a baking sheet lined with baking paper and let it rise for about 20-30 minutes. Preheat the oven to 220 °C top/bottom heat and bake the bread for about 12 – 15 minutes until it is lightly browned.