Ingredients:
For the bread:
- 500g Strong bread flour
- 20g Course semolina
- 15g Yeast (fresh if possible)
- 10g Salt
- 50g Good-quality extra-virgin olive oil
- 320g Water (320ml – but weighing is more accurate)
For to pesto swirls:
- 1 batch olive dough
- 100g oven-dried tomatoes
- 20 cloves confit garlic
- Some pesto, recipe below
- Large bunch of fresh basil – leaves only (optional)
- A little extra virgin olive oil to finish
Flour for dusting (either white or maize flour)
