Pesto snail

Ingredients for 1 servings:

• 375 g wheat flour (type 550)
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp, leveled salt
• 225 ml water, lukewarm
• 2 tbsp olive oil
• 1 jar green pesto (90g)
• some sea salt, coarse

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

simple ingredients, quick to make

Mix flour, yeast, sugar, and salt in a bowl. Add water and olive oil. Dust the dough with flour and let it rise until it has roughly doubled in size (30-60 minutes). Then knead the dough briefly on a work surface and roll it out into a rectangle (about 25 x 60 cm). Spread the pesto in small dollops. Leave a 1 cm border all around. Roll up from the long side and place it on a baking sheet (lined with baking paper). Roll the roll into a snail shape. Brush with water and sprinkle with salt. Cover and wait again until it has increased in size (about 20 minutes). Bake at 180-200 degrees (preheated) for about 35-40 minutes. Let it cool on a wire rack.