Mix the active dried yeast, sugar and ½ cup water in a stand mixer bowl. Allow to sit for 5 to 10 minutes until frothy.
Add the flour, remaining water, extra virgin olive oil and salt and begin mixing on low speed using the stand mixer. Knead for about 5 to 7 minutes until the dough is smooth and elastic. You may need to add a spoonful of flour if it seems a bit sticky.
Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Dough (without stand mixer)
Mix the active dried yeast, sugar and ½ cup water in a large bowl. Allow to sit for 5 to 10 minutes until frothy.
Add the flour, remaining water, extra virgin olive oil and salt and mix with a wooden spoon until all the liquid is absorbed.
Using a dough scraper or similar, scrape the dough out onto the work surface.
Knead for a good 10 minutes until the dough is smooth and elastic. You may need to add a spoonful of flour if it seems a bit sticky.
Wash out the bowl and rub with a little extra olive oil. Place the dough ball into the bowl and turn it over so that all sides are oiled.
Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.
Shaping and baking the pesto bread
Line a large baking sheet with non-stick parchment paper.
Using a dough scraper or similar, scrape the dough onto a lightly floured surface. Pat and flatten the dough into an oblong shape with your hands.
Using a rolling pin, roll out the dough to approximately 17 inches x 12 inches (43cm x 30 cm). You may need to dust the surface of the dough with a little bit of flour to prevent sticking.
Spread with pesto avoiding 1 inch (2.5cm) along one of the long edges. Sprinkle with grated parmesan cheese.
Roll up starting at the long edge that is covered in pesto. Roll towards the long edge that has no pesto.
Cut down the middle (press down with a long knife is the best way to cut; a sawing motion is difficult).
Open out the two halves so that the cut sides are up. Braid the two lengths together keeping the cut side up. The action is simply one strand being lifted over the other similar to braiding but with only two strands.
Bring one end down to the other end, forming a “U” shape.
Again braid the two braided lengths together.
Carefully transfer to the prepared baking sheet and allow to rise for 30 minutes in a warm place.
In the meantime, preheat oven to 350ºF/180ºC.
Bake for 30 minutes until golden brown and cooked through.
Notes
Notes
To measure flour, stir to lighten before scooping into the measuring cups. Alternatively use kitchen scales for accuracy.
Tips for Success
Add a spoonful or two of extra flour is the dough is too sticky.
Yeast needs a warm, draught free place to activate and for the dough to rise.
Work quickly when braiding the dough. It will want to fall apart if left for too long.
For more information, read the tips and FAQ's above.