Pizza picnic rolls

10-12

450g

Pizza & Ciabatta flour


7g - 1 sachet

fast action dried yeast


1 tbsp

honey


3 tbsp

olive oil


150g

fresh pesto


150g

semi dried tomatoes, drained and rougly chopped


100g

grated mozzarella, ready grated is best as it's drier than fresh


50

parmesan, grated


basil leaves


Method

Combine the flour, yeast, honey and 1 1/2 tsp fine salt in a large mixing bowl. Measure out 350ml of warm water and roughly add 300ml along with the olive oil and start mixing until the ingredients start to clump together as dough. If the dough seems a little dry add some water, a little at a time.

Once combined, knead briefly – the dough is ready when it feels silky soft, springy and elastic. Clean the bowl, drizzle in a little olive oil and pop the dough back in, turning it over and coat the sides of the bowl in oil. Cover and set aside in warm place to double in size, this will take 1 to 2 minutes, depending on the temperature.

Line a round 23cm diameter baking tin with baking paper. Uncover the dough  and punch it down a couple of times to get rid of the air bubbles. Tip out onto a lightly floured surface, roll the dough out to a rectangle, roughly 40×30 cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.

Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, making sure the open end of each roll is tucked towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as the prove. Loosely cover with oiled cling film and leave to prove for 30 min-1 hr until well risen. Heat oven to 200C

Uncover the bread when it’s puffed up. Bake in the oven for 35 to 40 min until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 min

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