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| 15 Gramm | yeast fresh |
| 5 Milliliter | sugar |
| 225 Milliliter | water Lukewarm |
| 60 Milliliter | Pesto; (*vegan pesto) |
| 10 Milliliter | salt |
| 500 Gramm | Strong unbleached white flour |
| 15 Milliliter | olive oil |
| 5 Milliliter | Coarse sea salt |
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Pre-heat the oven to 210 °C/425°F/Gas Mark 7
1. Cream the yeast and sugar together in a small bowl. Mix in the water and leave to ferment.
2. Stir in the pesto.
3. In a large bowl mix together the flour and salt. Make a well in the centre and add the oil and yeast mixture. Mix thoroughly.
4. Turn out the dough Onto a lightly floured surface and knead for about 15 minutes. Place in a slightly oiled bowl, cover with a damp cloth and leave to rise until doubled in size.
5. Knock the dough back and knead once again for about 5 minutes.
6. Shape into 12 even sized balls and place onto a greased baking tray. Again leave to rise for about 30 minutes.
7. Sprinkle with sea salt and bake for about 20 minutes or until golden brown.
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