PESTO

• If making your own Pesto, scale all ingredients according to preceding recipe. Place all ingredients into a food processor (or using a stick blender), process all ingredients until blended. Should measure approximately 1/4 of a cup. If using store bought Pesto, measure out 1/4 of a cup.
  

BREAD

Scaling

• Using a digital scale, measure out all ingredients.
  

Mixing

• Mix water and honey until dissolved. Add yeast and set aside for 10 minutes or until foamy.
  
• In the bowl of a stand mixer, stir together by hand the flour and the salt.
• Pour activated yeast into the flour and salt mix. Add pesto.
  
• Turn mixer on to Level 1 (Low) and mix for 2-3 minutes until a rough dough is achieved.
  
• Turn mixer on to Level 2 and mix for 5-6 minutes until a smooth dough is formed.
  
• Remove from bowl and knead on work surface for 30 seconds to form a smooth dough ball.
  

Bulk Fermentation (first rise)

• Place dough ball in to a lightly greased container or bowl. Cover with sprayed plastic wrap.
  
• Set aside to rise for 1½ hours.

Folding (sometimes called punching)

• When doubled in size, gently dump dough onto work surface.
  

Divide

• Cut dough in half.
  
• Rest for 10 minutes before trying to shape.

Pre-Shaping or Rounding

• With fingers and hands, stretch and press half the dough into a 14 in. x 6 in. rectangular shape (35 cm x 15 cm). Repeat with the second half of the dough.

  Note: When dough is pressed out, it will be bumpy and inconsistently flat, this is okay, it will give you a lovely finished product that will hold an olive oil drizzle.
  
• Coat parchment paper with spray oil.
• Lay pressed dough side by side on parchment paper.
• Cover with sprayed plastic wrap.

Makeup and Panning

• Insert an empty sheet pan upside down into oven.
• Preheat oven at 475 F (245 C degrees, gas mark 9) for 30 minutes with sheet pan in the oven.

Proofing (second rise)

• Allow the shaped dough to rise for 20-30 minutes; just long enough to get some air incorporated but not too high.

  Note: If dough puffed up so high that it lost its bumpy shape, not to worry! Simply use your fingers, gently push dough down in random pattern to partially deflate in areas and move to next step.

Baking

• Remove plastic wrap.
• Using spray olive oil or a pastry brush gently spray/brush ½ teaspoon of olive oil over each piece of flat dough.
  
• Sprinkle each half with ½ tsp course sea salt and fresh cracked black pepper.
• Slide a flat pan or cutting board under the parchment paper.
• Slide parchment paper onto pre-heated pan in the oven.
• Bake for 10 minutes.

  Note: Should be golden brown on the top and dark brown on the bottom.
  

Cooling

• Remove from parchment and cool on a wire rack for 5 minutes.
  
• Drizzle each half with 1 T olive oil and sprinkle with 1/2 T chopped fresh herbs.
• Slice each half into 12 diagonal slices.
• Serve immediately.
  

Storing

• This is best eaten warm directly from the oven.

  Hint: However, try storing uncut, baked bread in the freezer, remove, wrap in aluminum foil, reheat at 350 degrees for 10 minutes, drizzle, sprinkle with fresh herbs, slice and serve.