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Bread swirl with pesto


  • 7 3/4 oz bread flour
  • 125 mL warm water
  • 2 tsp dried yeast (or 1/2 tsp fresh yeast)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 4 tsp pesto
  • 3/4 oz sun-dried tomatoes cut into small pieces
  • 3 tbsp grated parmesan (or pecorino)

Temperature: 440°F ° F


Put the flour and sugar into a kitchen bowl. Make a well in the middle and pour in the yeast and warm water. Leave to rest for 10 minutes. Mix together while adding the salt. Once the dough becomes nice and smooth, add the olive oil. Knead for 10-15minutes, until you get a ball of dough which isn't sticky. If using a food processor, keep on a low speed. Place the dough in a kitchen bowl and cover with a clean, damp tea towel. Leave to rise for 30 minutes. The dough should double in volume. Knead again, to remove the carbon dioxide. Sprinkle a little flour onto the work surface and roll out the dough to form a rectangle 8"x12". Spread the pesto over the rectangle, sprinkle over the pieces of sun-dried tomatoes and 2 tablespoons of grated parmesan. Roll up the dough to form a tight sausage. Place it on the floured platter, cover with the cloche and leave to rise for 3/4 hour. Preheat the oven to 440°F. Using a baker's blade, make cuts in the surface. Using a pastry brush, spread a little water over the surface and sprinkle with a little flour and the remaining. Place the cloche back over the top and cook for 20-25 minutes. Remove the cloche and cook for another 5 minutes if necessary: the loaf must be go den and the surface should sound hollow. Once removed from the oven, place the loaf on a grill to cool.

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