Braided breads stuffed with pesto

Ingredients

• 250 gr flour
• 0.5 tsp salt
• 5 gr fresh yeast
• 1 tbsp parmesan
• 7 gr olive oil
• 16 cl water
• 4 tbsp pesto alla genovese
• olive oil

Materials

• Kneader

Preparation

• Put the flour and salt in the kneader. Form a hole and put the fresh yeast in it. Add the parmesan + olive oil + warm water and knead during about 5 minutes.
• Form a ball and leave to rest during one hour at room temperature.
  
• Divide the dough in two balls. Spread the dough on a floured surface then spread pesto on top of it.
• Roll the dough and then cut it in half.
  
• Twist the two parts.
• Roll up the twisted dough and put it on a baking sheet.
  
• Leave to rest during 30 min at room temperature. Baste some olive oil on top and bake during 30 minutes at 350°F (180°C).
• There you are !