3 tbsp green pesto
3 slices of Parma ham
250 gr flour + a little
pinch of sugar
Pinch of salt
2 tbsp Italian herbs
½ bag of yeast
1 tbsp olive oil
180 ml lukewarm water
Mixer with dough hooks
Mix 250g flour, pinch of salt, Italian herbs, sugar and yeast together in a large bowl. Add the water and olive oil and knead the mixture with the dough hooks into a smooth and firm dough. Cover the bowl and let rise for 1 hour (not in the fridge). Put some flour on your hands and knead the dough with your hands. Place it on a floured piece of baking paper and roll it out with a floured rolling pin. Don’t be stingy with the flour. Roll out the dough into a rectangle about 2 cm thick. Spread the top with the pesto and top with the Parma ham. Keep about 1 cm from the edge. Roll up the dough firmly using the baking paper. Press the ends gently. Place the roll on a baking tray lined with baking paper. Make sure the seam of the roll is at the bottom. Let the dough with pesto rise for another 20 minutes. Preheat the oven to 200 degrees. Bake the bread in the oven for 10 minutes, then lower the temperature to 180 degrees and bake the bread for another 20 minutes. Let cool for a few minutes and serve lukewarm or cold.
For a vegetarian version you can replace the Parma ham with, for example, 100 gr feta cheese.
Source: Leukerecepten by leukerecepten-nl.
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