Of course, we use our favorite pesto alla Genovese from our partner Citres. The spicy combination of basil, sunflower oil, cheese and cashew nuts makes this bread a real flavor wonder. In the video at the end of the article, we show you how it's done. You can find the full recipe here:

Ingredients for 1 pesto loaf:

For the yeast dough:

• 300 ml lukewarm water
• 1 cube of yeast
• 1 pinch of sugar
• 600 g flour (type 550)
• 2 tsp salt
• 50 g olive oil

For the filling:

• approx. 1/5 tin of Citres Pesto alla Genovese

Preparation:

1. For the yeast dough, crumble the yeast into lukewarm water and mix with the sugar, then knead together with the flour, salt and olive oil to form a smooth dough. Leave the yeast dough to rest for approx. 1 hour.
2. Divide the yeast dough into three equal pieces and roll each one out into a round. Place one of the pieces of dough on a baking tray lined with baking paper and spread with plenty of Citres Pesto, then place the second piece of dough on top, spread with Citres Pesto again and place the third piece of dough on top.
3. Preheat the oven to 200 degrees top/bottom heat. Place a glass in the middle of the layered pastry and cut the pastry layers into 16 equal pieces, similar to a cake.
4. Turn two adjacent pieces of dough outwards twice and place on the baking tray. Twist all the pieces of dough in this way and gently press the outer edges together.
5. Bake the pesto bread for approx. 25 minutes on the middle shelf - done!

Music in the video by Maksym Malko on Pixabay.