Ingredients:
- 4 ¼ cups bread flour
- 2 teaspoons salt
- 1 ⅔ cups water
- 1 teaspoon active dry yeast
Preparation:
Time: 40-45 Baking Time and 2 1/2 Hour Rising Time
Yield: 1 loaf
- In a large bowl, mix together flour, salt, sugar, and yeast.
- Add the water and mix until the dough comes together loosely. Cover with plastic wrap and set aside at room temperature for 2 hours or until the dough doubles in size.
- After 2 hours, transfer the dough to a floured surface and knead for 2 minutes until it is no longer sticky. Then, spread the dough out into a 1-inch layer and spread half of the pesto. Fold the dough in half and spread the remaining pesto. Fold the dough again so that none of the pesto can be seen.
- Transfer the dough to a parchment-lined bowl or proofing basket and let it rise for 30-40 minutes or until it doubles in size.
- In the meantime, preheat the oven to 450° F with a dutch oven inside.
- Once the dough has doubled, transfer to the dutch oven and cover with the lid.
- Bake for 40-45 minutes.
- Let the bread cool completely before cutting.
