Procedure

1) To make the dough, tip the flour into a clean stand mixer bowl, add all the remaining ingredients, attach a dough hook to your mixer and start mixing until the ingredients start resembling a dough. Once combined, knead until you get a smooth, elastic, non-sticky dough. Cover and let the dough rise at the room temperature for 60 minutes.

2) Meanwhile, drain the Mozzarella cheese and either grate it or slice it into thin slices.

3) Once the dough has risen, divide it into two equal parts. First, work with one part of the dough. Roll it out on a clean floured surface into a square shape and to the thickness of about 0.5cm. Cut the dough square into three strips (long and wide as it’s your baking tin), then cut each strip into three – you’ll end up with 9 squares.

4) Spread some pesto onto each of the squares, sprinkle with some Mozzarella cheese, then lay the squares on top of each other in your baking tin that’s been lined with parchment paper. Repeat with the second part of the dough.

5) Use the remaining pesto to brush the top of the bread, or you can use some olive oil. Cover and let the dough rise for the second time; for about 30 minutes.

6) Whilst the bread is rising, preheat the oven to 185C / 165C fan. Once risen, bake the bread in the oven for 40 minutes, or until golden brown.

7) You can sprinkle the bread with some grated cheese of your choice about 10 minutes before the time’s up.

8) Cool the bread down to a desired temperature and serve. Enjoy!

This recipe has been prepared by @alishaeasycooking