TURN THE OVEN ON FOR THIS MONTH’S CREATION
Abigail says
‘Swirled with deliciously herby pesto and oozing with melted cheese, these tear-and-share rolls use an easy four-ingredient focaccia-style dough as the base.
For the ultimate melted-cheese pull, it’s worth making sure grated mozzarella is in the mix. The swirls are lovely warm from the oven or packed into a picnic.’
Cheese and pesto swirls
MAKES 12 V HANDS-ON TIME 35 mins TOTAL TIME 55 mins, plus proving and cooling
◆ 350g strong white bread flour, plus extra to dust
◆ 1 x 7g sachet fastaction dried yeast
◆ ½ tsp fine sea salt
◆ 1 tbsp olive oil, plus extra to grease
◆ 150g grated four cheese mix*, or cheese of your choice
◆ 1 x 150g pot fresh green pesto*
◆ 1 egg yolk
1 Put the flour, yeast and salt in a large bowl. Gradually mix in 210ml lukewarm water and 1 tablespoon of olive oil.
Bring together with your hands to a craggy dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth and elastic (or for 5 minutes in a stand mixer fitted with a dough hook).
2 Transfer to an oiled bowl, cover and leave to rise in a warm place for 1 hour, or until the dough has doubled in size.
3 Briefly knead the dough to knock it back then divide in half. On a lightly floured surface, roll half the dough to a 25 x 20cm
