Makes 4 Jars
1 1⁄2 tbsp dried active yeast
2 tbsp honey
1 1⁄2 cups warm water
3 1⁄2 cups all-purpose flour
3 tbsp olive oil
2 tsp salt
Pesto
1⁄4 cup pine nuts, toasted
1 clove garlic
2 cups basil leaves
1 cup parmesan, grated
Extra 1⁄2 cup olive oil
Mix yeast, honey and 1⁄2 cup warm water in a large bowl; allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast
is dead and you have to start over. Add 1 cup water, flour, oil and salt. Mix until you have a smooth dough. Cover the bowl with plastic wrap and let dough rise for about 40 minutes, or until it has doubled in size.
To make pesto, place pine nuts, garlic and basil on cutting board, chop finely. Place in medium-sized bowl with parmesan, add extra olive oil, mix well.
Preheat oven to 200°C. Place about 150g dough at the bottom of each jar (depending on size of the jars). Add 1 or 2 tablespoons of pesto. Fill jars alternately with dough and pesto, finishing with dough.
Bake for 20 minutes, or until golden. Cool on wire rack before serving.
