- 1.000 g Pesto bread premix
- 1.650 g wheat flour
- 1.450 g water
- 120 g yeast or 60 g dry yeast
- 300 g olive oil
- Knead all the ingredients in a kneader for 4 minutes on the first speed and 8 minutes on the second.
- Rest the dough for 30 minutes, cut into pieces of 350 gr. shape and place on the stove for 60 minutes.
- Bake in an oven at 210°C for about 45 minutes.