Pesto Tear & Share

Pesto, Mozarella, Basil and Olive Tear and Share Bread

Ingredients:

• 450g strong bread flour
• 7g sachet fast action dried yeast
• 10g salt
• 1 tsp caster sugar
• 2 tbsp olive oil
• 190-200ml warm water
• 190g jar red pesto
• 200g mozarella cheese grated (ready grated in a packet works well) 
• 50g olives, chopped 
• handful of basil leaves, chopped 

Method:

1. In a large bowl, mix together the bread flour, yeast, salt and sugar.
2. Add the olive oil and most of the water.
3. Keep adding the rest of the water in small amounts until it forms a dough - you might need all of it or just a little less.
4. Transfer to a floured counter and knead for at least 10 minutes until silky smooth! 
5. Roll into a ball and leave to rise in a oiled and covered bowl, until doubled in size (this takes about 1 hour depending on how warm your room is, I placed it in the oven with just the light bulb on which creates a perfect temperature!) 
6. Once risen, punch out the air and transfer to the counter.
7. Roll out to 30x40cm in size and then spread over the pesto.
8. Add the mozzarella, olives and basil evenly. 
9. Roll up the dough from one of the long edges into a sausage, cut off the ends then cut into 12 equal pieces. 
10. Place on a lined baking tray with gaps in between each piece.
11. Leave for another hour to prove (the dough will puff up again, mostly filling the gaps). 
12. Meanwhile pre-heat the oven to 180C.
13. Bake for around 25 minutes until gold brown and baked through. 
14. And there you go! Best eaten warm when the cheese is melted and delicious!