Ingredients
15g/1½oz
fresh yeast
5ml/1tsp sugar
225ml/8floz lukewarm water
60ml/4tbsp vegetarian pesto (*vegan vegetarian pesto)
10ml/2tsp salt
500g/1lb strong unbleached white flour
15ml/1tbsp olive oil
5ml/1tsp
coarse sea salt - for finishing
Method
Pre-heat
the oven to 210°C/425°F/Gas
Mark 7 1. Cream
the yeast and sugar together in a small bowl. Mix in the water and leave to
ferment.
2. Stir in the vegetarian pesto.
3. In a large bowl mix together the flour and salt.
Make a well in the centre and add the oil and yeast mixture.
Mix thoroughly.
4. Turn out the dough Onto a lightly floured surface and knead
for about 15 minutes.
Place in a slightly oiled bowl, cover with a damp cloth and leave to rise until
doubled in size.
5. Knock the dough back and knead once again for about 5 minutes.
6.Shape into 12 even sized balls and place onto a greased baking
tray.
Again leave to rise for about 30 minutes.
7. Sprinkle with sea salt and bake for about 20 minutes or
until golden brown.
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