If I ever publish a cookbook( loud laughter), I might include this bread in it. Mainly due to the fact, that I haven’t copied a recipe here, I just thought this morning- something with pesto would be nice, as pizza went down so well even with Izzie.  So I used 300 g of mixed seed posh flour, which was expensive to buy, but I still got it, as there is so much more to learn in my relationship with bread baking. Crumbled in some fresh yeast, didn’t measure it, just a bit more than for our regular pizza. A splash of olive oil, a pinch of salt( it needs more!) and warm water, added slowly while KA worked the dough- I wanted it quite runny, but not too runny.  It proved in the oven still slightly warm after lemon macaroons till more than doubled in size. Then I knocked it down, rolled out, spread out some pesto on it, quite generously and rolled tightly for the second proving. After about 20 minutes of it I baked it in 200 degrees for about 35 minutes, then switched off the heat and kept it in for another 10.

Ok, it wouldn’t win awards in competitions, but it does taste great with a chilled glass of wine, while it’s still warm. Salted butter is a must. Will be made again, maybe some salty serrano ham on the side or something.