I definitely have too much of a sweet tooth. I make cakes, cookies, sweets all the time but it’s been a long time since I made anything savoury. I put that right today by making these pesto swirls.
Soft bread filled with tangy pesto and oozing with cheese, these are best served straight from the oven, though with the smell that fills that house, they sure won’t stick around long.
If red pesto isn’t your thing you could easily swap this out for green pesto or alternatively use onion chutney, something I want to try out in the future.
Sun-dried tomato pesto and cheese swirls
(makes 12 rolls)
- 450g strong bread flour
- 7g sachet fast action dried yeast
- 1 tsp salt
- 2 tsp caster sugar
- 2 tbsp olive oil
- 150g grated mozzarella
- 150g sun dried tomato pesto
- Begin by making the dough, in a large bowl place the flour, yeast, salt and sugar. Measure out 280ml warm water and add the olive oil to it.
- Pour the water over the flour and mix till it comes together, turn out onto a clean surface and knead for ten minutes.
- Once the dough is smooth and stretchy, place into an oiled bowl and leave to prove until doubled in size, about 1 hour.
- Once proved, turn the dough out onto a lightly floured surface and using a rolling pin, roll out in a rectangle approximately 30x40cm.
- Spread the pesto evenly over the whole dough and then sprinkle the mozzarella, roll up tightly.
- Trim the edges of the dough, and then cut into 12 equal size slices. Place on a lined baking tray, with enough space between each one to allow for growth.
- Leave, covered, to prove again for a further hour, bake at 180oC for 35 minutes until golden brown and cooked through.