Pesto Swirl Tear & Share
Herby pesto swirls that are perfect for a picnic or with soup.
Ingredients
- 450 grams Strong White Bread Flour
- 7 grams Fast Action Yeast
- 1 tbsp Caster Sugar
- 1 tsp Salt
- 300 ml Warm Water
- 1 tbsp Olive Oil (plus extra)
- 170 grams Pesto (Avocado Pesto Recipe)
- 50 grams Mozzarella (Ready Grated)
- 50 grams Cheddar Cheese (Ready Grated)
Instructions
- Make the Dough In the bowl of a stand mixer (fitted with a dough hook) or a large bowl combine the Flour, Yeast, Sugar & Salt.Mix the dry ingredients and stream in the Warm Water and Olive Oil. Let it come together into a dough and then knead.If kneading by hand this will take approx 10 minutes if you are using a stand mixer it will take 6-7 on a medium-low speed.Once you have a smooth springy dough place in an oiled bowl and turn so it is slicked in oil and cover with a clean tea towel. Let it proof until doubled in size (1 hour at room temp but could take longer if it is particularly cold)
- Roll and ShapeOnce the dough has doubled in size knock the air out by pushing down in the centre.Tip on to a lightly floured surface and if it is sticky a little flour over the top of the dough.Roll out into a rectangle. You want this to be about 40cm x 30cm. Spread the Pesto over the dough and then cover with the grated Cheese.Take a long edge and roll up nice and tight.Cut into 12 equal portions and place into a baking tin. (Give them space to grow)Cover with a clean tea towel and let proof for a further 45 minutes.Preheat the ven to 180°C Fan
- Bake TimeBake the swirls for 30 minutes until golden brown and cooked through.Allow them to cool for 5 minutes before attmpting to tear apart. (They keep their heat really well so can be served after cooling for up to 20 minutes and still be a pleasent temperature)